About this recipe: The ingredients for this salad are presented individually on a platter rather than being mixed together, with a simple tahini-based dressing so everyone can help themselves. Typical of Japanese cooking, there is a fairly small amount of meat per person, but plenty of raw vegetables to crunch through and fill you up.
Make a Chinese-style salad by halving the amount of carrot, cucumber and red pepper and add instead ½ can of bamboo shoots, well drained, about 12 canned water chestnuts, thinly sliced, 125 g (4 ½ oz) fresh bean sprouts, and a few baby sweetcorn, cooked and sliced lengthways. Mix the salad ingredients together and pile them high in a large bowl. Make a dressing from 4 tbsp bottled plum sauce, 2 tbsp soy sauce, 2 tbsp toasted sesame oil and 1–2 tsp lemon juice with a pinch of caster sugar. Sprinkle a few toasted sesame seeds on top. * For a vegetarian salad, use 250 g (9 oz) marinated or smoked tofu, sliced or diced, instead of the steamed chicken.
Because all the vegetables are eaten raw, this salad offers lots of vitamin C. The vegetables are also an excellent source of fibre and of beta-carotene, which with vitamin C plays a role in protecting against cancer. * Mushrooms provide useful amounts of some of the B vitamins as well as good quantities of the trace mineral copper. Copper is a component of many enzymes and is needed for bone growth and the formation of connective tissues.
Excellent source of vitamin A, vitamin B6, vitamin C. Good source of copper, folate, iron, niacin. Useful source of potassium, selenium, vitamin B1, vitamin B2, zinc.