Cucumber & Chicken Coleslaw

Ingredients (Serves 4)

• 3 cabbage leaves (about 180g)
• 1 cucumber (about 98g)
• 100g cooked salad chicken
• 5 tablespoons Kewpie Olive Oil & Onion Dressing
  

Instructions

1. Thinly slice the cabbage into 5mm strips. Cut the cucumber diagonally into thin slices, then into fine julienne. Tear the salad chicken into bite-sized pieces.
2. Combine all ingredients in a large bowl. Add the dressing and toss to coat evenly.

Tips

• Use clean utensils and wash vegetables thoroughly before preparation.
• Store in an airtight container in the refrigerator. Best consumed within 2–3 days.
• Only serve the amount you plan to eat. Return any leftovers to the fridge promptly. Discard if color, smell, or taste changes.