• 250 g red cabbage, finely shredded
  • 250 g white cabbage, finely shredded
  • 1 large carrot, peeled and coarsely grated
  • 100 g radishes, thinly sliced
  • 1/2 x bunch fresh coriander, washed and roughly chopped
  • 175 g Greek natural yogurt
  • Zest and juice of 1 lime
  • 3 tsp spicy jerk paste
  • 300 g leftover roast chicken, shredded
  • 200 g white baguette, to serve


  1. 1

    In a bowl, mix together the cabbages, carrot, radishes, coriander, yogurt, lime zest and juice. Season well and set aside.

  2. 2

    Heat the jerk paste in a frying pan with 3 tablspoon of water. Add the chicken and cook over a medium heat for 4-5 minutes until piping hot. Serve with the coleslaw and crusty bread.

Nutritional Details

Each serving provides
  • Energy 942kj 225kcal 11%
  • Fat 9.0g 13%
  • Saturates 4.0g 20%
  • Sugars 10.0g 11%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 264kj/63kcal

Each serving provides

10.5g carbohydrate 5.3g fibre 22.9g protein

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