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1. Slice the cabbages, celery and carrot finely on a mandolin, chop the mint and coriander and toss them all together. Make the dressing by whisking all the ingredients together.
2. Brush the chicken with a little dressing and grill until cooked. Dress the coleslaw. Serve with the chicken and lime.

Per serving

428 kcalories, protein 36.3g, carbohydrate 8.9g, fat 27.6 g, saturated fat 8.9g, fibre 2.9g, salt 1.2 g

http://www.bbcgoodfood.com/recipes/6544/

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Ingredients

• ½ head Chinese cabbage
• ¼ head summer cabbage
• 2 sticks celery
• 1 medium carrot
• 1 handful each mint and coriander leaves
• 8 chicken thighs
• 2 limes , cut into cheeks

DRESSING

• 6 tbsp rice vinegar
• 2 tsp caster sugar

• ½ head Chinese cabbage
• ¼ head summer cabbage
• 2 sticks celery
• 1 medium carrot
• 1 handful each mint and coriander leaves
• 8 chicken thighs
• 2 limes , cut into cheeks

DRESSING

• 6 tbsp rice vinegar
• 2 tsp caster sugar

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 35 minutes

Ingredients

• ½ head Chinese cabbage
• ¼ head summer cabbage
• 2 sticks celery
• 1 medium carrot
• 1 handful each mint and coriander leaves
• 8 chicken thighs
• 2 limes , cut into cheeks

DRESSING

• 6 tbsp rice vinegar
• 2 tsp caster sugar

• ½ head Chinese cabbage
• ¼ head summer cabbage
• 2 sticks celery
• 1 medium carrot
• 1 handful each mint and coriander leaves
• 8 chicken thighs
• 2 limes , cut into cheeks

DRESSING

• 6 tbsp rice vinegar
• 2 tsp caster sugar

Per serving

428 kcalories, protein 36.3g, carbohydrate 8.9g, fat 27.6 g, saturated fat 8.9g, fibre 2.9g, salt 1.2 g

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