For the dressing: 

  • 45ml (3tbsp) soy sauce 
  • Juice of 2 limes 
  • 30ml (2tbsp) freshly grated root ginger 
  • 4 spring onions, finely chopped 
  • 2 green chillies, finely chopped 
  • 45ml (3tbsp) clear honey 
  • 60ml (4tbsp) nut oil 


For the salad: 

  • 1 cucumber 
  • 1-2 large carrots 
  • Chinese leaf cabbage, shredded 
  • 30ml (2tbsp) sesame oil 
  • 1 clove garlic, crushed 
  • Pinch of dried chilli flakes 
  • 2 boneless skinless chicken breasts, sliced


Place the dressing ingredients in a screw topped jar and shake well to mix together. To prepare the salad, slice the cucumber, carrots and spring onions into fine matchsticks, mix with the shredded Chinese leaf and transfer to a serving plate or bowl.

Heat the oil and add the garlic, chilli flakes and sliced chicken. Stir fry until browned and cooked through. Add to the salad and toss through the prepared dressing. Serve immediately.