Asian chicken liver salad

Chicken livers served Asian-style with a sweet and sticky ginger, soy and honey dressing.

30 minutes

Serves 4 


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  • 1 packet (125g) PnP mangetout, sliced 
  • 2 carrots, shredded 
  • 1 small cucumber, sliced 
  • 1 bunch radishes, sliced 
  • 1 red pepper, sliced 
  • 1 packet (125g) whole bean sprouts 
  • 1 butter lettuce, leaves separated 
  • 2-3 Tbsp (15-30ml) pickled ginger (optional) 
  • Handful each fresh coriander and mint 
  • Handful micro herbs 
  • 4 large red cabbage leaves, for serving 



  • 1 Tbsp (15ml) finely grated ginger 
  • 2 tsp (10ml) sesame oil 
  • 3 Tbsp (45ml) light soy sauce 
  • red chilli, finely chopped 
  • 3 Tbsp (45ml) almond or peanut butter 
  • ½ cup (125ml) coconut milk 
  • 2 Tbsp (30ml) honey 
  • Juice (60ml) of 2 limes 



  • Salt and milled pepper 
  • 2 punnets (250g each) chicken livers, rinsed and trimmed 
  • 2-3 Tbsp (30-45ml) sesame seeds 
  • Vegetable oil, for frying 



  1. Toss salad ingredients and divide between cabbage leaf “bowls”. 
  2. Whisk dressing ingredients together until well combined. 
  3. Season livers and toss with sesame seeds. 
  4. Heat oil in a hot pan and fry livers in batches for 3-5 minutes or until well browned but slightly pink in centre. 
  5. Remove and rest for 5 minutes. 
  6. Top salad with livers and drizzle with dressing. 



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