Growing up in Sydney means that when someone mentions Footy, they are obviously referring to Rugby or NRL, and if they say Football then it’s obviously the far inferior AFL. Yet here in Scotland (and the UK as a whole) Footy isn’t a thing and Football means Soccer.
It’s all rather confusing, especially as I love Footy but am not too fond of Football – either type!
Ben however loves Football and being born south of the border it means the team he supports is also south of the border (i.e. in England), so a few weeks back when his team was playing, and one of his family’s season passes was free, guess who was dragged (ok, invited) along?
So, considering we would be spending a few hours on the train down to England, I decided to make us this delicious salad to get us through the day and to also prevent us from buying a cheap, nasty, stadium pie.
Instead, as well as these salads we also had a ‘Spoons lunch because alcohol was involved, and alcohol and salad aren’t friends.
All of that aside, it was a lovely day out and I got to see a proper Football match for the first time which was about as exciting as I suspected it would be.
Lucky for me, as a means to level the playing field regarding watching favourite sports, guess who is going to the Scotland vs Australia rugby match this weekend?
Mon’ the Aussies!
What will I need?
500g cooked chicken, shredded
250g white cabbage, shredded
250g red cabbage, shredded
1 large carrot, grated
3 peppers (different colours) finely sliced
2 cloves garlic, minced
1/2 tsp ginger, minced
1/2 tsp sesame oil
60ml soy sauce
30ml rice vinegar
3 spring onions, finely diced
1 tbsp sesame seeds
- In a large bowl, toss together chicken, cabbage, carrot and peppers.
- In a small bowl, mix together garlic, ginger, sesame oil, soy, rice vinegar, honey, spring onions and sesame seeds until well combined.
- Drizzle dressing over the salad and toss through.