Lunch/ Recipes/ Salads

Thai red cabbage salad with grilled miso chicken

When I was young I only knew red cabbage as a vegetable that was served as a warm dish. A red cabbage stew, mashed with potatoes, is a typical Dutch dish that is normally served on cold days. It always has been one of my favourite dishes, especially if it was made with some sweet apples and cinnamon. And to be honest, it is still a dish my mom makes on request when I go back to holland. But nowadays, I also love to use red cabbage in salads. Raw red cabbage gives a nice bite and crunch to salads. It is a great side dish at dinner time, or a healthy choice at lunchtime.

For this red cabbage salad I was inspired by some Asian flavours. I just had bought some really good miso paste and still had a some spicy chilli sauce in the fridge. The red cabbage salad has a Thai style dressing that is a little bit sweet, a bit tangy and packs a little bit of heat. It gives the cabbage salad a really fresh flavour and it combines very well with the miso glazed chicken.

The chicken is glazed with miso, honey and teriyaki and is baked in the oven. I love to grill my chicken in the oven because it is super easy to do and makes for a really tender chicken that has a little bit of dark colour. When you want to bake chicken in the oven, make sure the pieces all have a similar thickness.  That way you will know the cooking time for all the pieces is the same and the smaller pieces don’t get dry in the oven.

Red cabbage salad & grilled miso chicken

Print Recipe
Serves: 4 Cooking Time: 1 hour


  • For the salad:
  • 250 grams of red cabbage (thinly sliced and blanched)
  • 150 grams of grated carrot
  • 30 grams of cashew nuts
  • 1 granny smith apple
  • For the salad dressing:
  • 3 tablespoons of lime juice
  • 3 tablespoons of orange juice
  • 1 tabelespoon of spicy sweet chilli sauce
  • 1,5 tablespoons of sesame oil
  • 1 tablespoon of brown sugar
  • 0,5 tablespoons of ketjap manis
  • 0,5 tablespoons of soy sauce
  • 1 teaspoon of grated ginger
  • 1 teaspoon of fish sauce
  • 1 tablespoon of olive oil
  • A pinch of chilli flakes
  • A pinch of pepper and salt
  • For the Miso chicken:
  • 4 chicken breasts
  • 2 tablespoons of honey
  • 3 tablespoons of medium dark miso
  • 2 tablespoons of teriyaki sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of sesame seeds



In a large bow,l mix the red cabbage and grated carrot


Slice the granny smith apple into matchstick slices and add to the salad


Pour all the ingredients for the salad dressing in a separate bowl and give it a good mix


Add the salad dressing to the salad and top the salad with some cashew nuts


For the chicken, preheat the oven at 220 C/425 F


Mix the honey, miso, teriyaki and sesame oil


Cut the chicken breast in to smaller, thinner pieces


Coat the chicken with the honey - miso sauce and sprinkle with some sesame seeds


Bake the chicken in a hot oven for 15 till 20 minutes


Serve the chicken on the red cabbage salad


The red cabbage should be blanched in scalding hot water before serving.


Miso glazed chicken with honey served with thai salad

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