Chop the cabbage into bite-sized pieces. Roughly chop the new onion. (If you don't like the bitterness of the onion, soak in a bowl of water, and thoroughly squeeze out excess water.)
Put the spring cabbage into a plastic bag and microwave for 2 minutes at 600 W. (If you use normal cabbage, microwave for a little longer.)
Once it's cooked, cool a little, and squeeze out excess water thoroughly.
Combine the ● ingredients together.
Remove the sinews from the tenders and butterfly them. Pour some oil in a frying pan and pan fry the tenders. Sprinkle salt, pepper and garlic powder and cook through.
Cut them into cubes. Or shred into small pieces with your hands.
Combine the spring cabbage, new onion and the ● ingredients together. Add the chicken from Step 6 and shredded the processed cheese.
Season with black pepper and it's done.
It goes really well with either bread or rice. It's packed with vegetables and is nutritionally balanced.
Story Behind this Recipe
I made a filling salad with soft and delicious spring cabbage.
You can use chicken breast or thigh meat instead of tenders. I like to use pan-fried tenders for this salad, but you can microwave the chicken to make it healthier! [If you use the microwave] Season the chicken tenders with salt and pepper, sprinkle with 2 teaspoons of sake or wine. Microwave for 1.5 minutes at 600 W, flip over and microwave for 30~40 seconds. Add garlic powder to the ingredients and mix.