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Ingredients
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Steps
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1
Finely shred the cabbage using a mandoline or a knife, and julienne or grate the carrots (I use a julienne peeler). Chop the spring onions. Mix the cabbage, carrots, orange segments, spring onions, cooked edamame or peas, and chopped coriander in a large bowl. Add the shredded cooked chicken.
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2
Whisk together tahini, honey, orange juice, soy sauce, rice wine vinegar, ginger puree, and garlic granules in a small bowl until smooth. Pour the dressing over the salad and toss to coat evenly. Allow it to sit for 5 minutes for the flavours to combine. Taste and season with salt if needed, and feel free to add more of the dressing ingredients to make it sweeter or saltier.
Optional: Sprinkle with toasted cashew nuts for extra crunch.
Serve immediately or store in the fridge for up to 3 days.
Optional: Sprinkle with toasted cashew nuts for extra crunch.
Serve immediately or store in the fridge for up to 3 days.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
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Calories315kcal15%
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Fat15g23%
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Saturated Fat2g10%
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Carbohydrates30g10%
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Fiber5g20%
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Sugar18g36%
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Protein15g30%
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Cholesterol40mg13%
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Sodium700mg29%
Percent Daily Values are based on a 2,000 calorie diet.
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