2. Thinly slice apples. Slice capsicum and chilli. Dice avocado and chop cashews. Place in a large bowl with cabbage and noodles.
3. Whisk together 2 tbsp vinegar, 1/4 cup soy sauce, 2 tbsp sesame oil and 1 tbsp honey. Toss together with salad and noodles.
4. Coat chicken with 1 tsp ground ginger, 1 tbsp oil, salt and pepper. Roll in sesame seeds to coat. Heat a frypan over medium heat with 2 tbsp oil. Cook for 5-6 minutes on each side, or until golden and cooked through.
5. Divide noodle salad between plates and serve with sesame crusted chicken.
Deseed the chilli first if you prefer less heat.
Green apples 2
Green capsicum 1
Red chilli 1
cashews 1 packet (60g)
Shredded red cabbage 1/2 bag (200g)
Chicken schnitzels 600g
Sesame seeds 1/2 packet (35g)
From your pantry:
oil (for cooking), salt, pepper, white wine vinegar, soy sauce (or tamari), sesame oil, honey, ground ginger