Ingredients
Ingredients
½ cucumber, spiralized or sliced into ribbons
2 carrots, spiralized or sliced into ribbons
100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)
4 spring onions, finely sliced
200g pack roast chicken pieces
2 tsp sesame seeds
2 tbsp sesame oil
1½ tbsp rice wine vinegar
1½ tbsp low-salt soy sauce
½ tbsp freshly grated ginger
1 tsp golden caster sugar
Direction
Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.