• Shredded chicken and cabbage salad with sesame dressing (Justine's Flavours of Fuji)

This quick salad is all about the dressing - it gets creaminess from Japanese mayo, sweetness from mirin and acidity from orange juice for balance.




Skill level

Average: 3.1 (41 votes)



  • ½ cup toasted sesame seeds
  • ½ clove garlic grated
  • juice of quarter orange or grapefruit
  • pinch of sugar
  • 2 tsp soy sauce
  • 2 tsp mirin
  • 1 tsp sake
  • 2 tsp sesame oil
  • 4 tbsp Japanese mayonnaise



  • chicken breast, cooked
  • spring onions
  • ¼ - ½ apple
  • cabbage, shredded



  • sesame seeds
  • wakame

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. To make the sauce crush the toasted sesame seeds, add the garlic and the juice and sugar, mix to form a paste. Add the soy sauce, mirin, sake and sesame oil and mix. Add the mayonnaise and set aside.
  2. Shred/floss the cooked chicken breast. Shred the cabbage. slice the spring onions and finely chop the apple.
  3. Coat the salad in the dressing top with garnish.

Justine's Flavours of Fuji
 premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand