Cabbage marinated for several hours in apple juice and honey … to make a sweet and fruity salad!
Ingredients for 2 persons
- 200 g of chicken breasts (boneless, skinless)
- 1/2 red cabbage (about 500 g gross weight)
- 1 tablespoon of olive oil
- Salt and pepper to taste
For the chicken marinade:
- 1 tablespoon of soy sauce
- 1 tablespoon of corn starch/flour
For the red cabbage seasoning:
- 400 ml of apple juice without added sugar (100% pure juice)
- 1 tablespoon of honey
- 2 tablespoons of rice vinegar
Preparation 24 hours before the meal
Cut the chicken breast into strips.
In a mixing bowl, mix the chicken strips with the marinade ingredients (soy sauce and corn flour). Cover with plastic wrap and refrigerate for 24 hours.
Remove the first leaves from the cabbage. Rub the cabbage under water, then cut off the hard base. Cut the cabbage in half, then slice into strips.
In a large dish, mix all the ingredients for seasoning the red cabbage (apple juice, honey and rice vinegar), then add the cabbage strips.
Salt generously. Mix well, making sure to separate the cabbage strips. Cover with plastic wrap and let rest at room temperature for 24 hours.
Final preparation to serve your salad
Remove the excess marinade from red cabbage.
Put the cabbage in a salad bowl.
In a frying pan, heat the oil and brown the chicken pieces over high heat. Stop cooking when the chicken is cooked and lightly browned.
Mix the chicken with the cabbage.
Serve warm or cold.