Issa Rae’s: Ginger Scallion Chicken

By Vera Fourie


½ Napa cabbage head, shredded
½ Purple cabbage head, shredded
1 Yellow bell pepper, cut into matchsticks
1 Red bell pepper, cut into matchsticks
170g Of shitake mushrooms, sliced
2 Tablespoons vegetable oil
2 Cooked chicken breasts, shredded

For The Ginger Scallion Sauce:
1 Bunch of spring onions, thinly sliced
7cm Piece of ginger, peeled and very finely minced
4 Cloves of garlic, minced
4 Teaspoons of toasted sesame oil
8 Tablespoons of soy sauce
4 Tablespoons of rice vinegar
⅓ Cup of vegetable oil
1 Teaspoon of red pepper flakes

1 English cucumber, sliced
3 Cups of cooked white rice
1-2 Tablespoons of rice wine vinegar
2 avocados, thinly sliced
2-3 Cups of thinly shredded romaine lettuce


In a large bowl combine the napa cabbage, purple cabbage, and yellow and red bell peppers; in a medium skillet sauté the mushrooms and spring onions in the oil until golden brown. Once golden, remove and let it cool down before adding it to the cabbage mixture along with the shredded chicken breasts.
Combine the ingredients for the ginger scallion sauce in a bowl. Put half of the sauce aside to use for drizzling, and add the remaining half with the cabbage and chicken mixture and toss to combine.
Place the rice, tossed with tablespoons of rice wine vinegar, into separate salad bowls; spoon the cabbage and chicken mixture evenly over the rice and round off with the cucumber, and sliced avocado, then drizzle the remaining sauce.