Sticky Tahini Orange Slaw

Salad

@anand

Recipe Options

Ingredients

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0.25

0.5

4 spring onions, chopped

100g edamame or peas

2 precooked chicken breasts (or use any protein you like

1/2 large orange, cut into dice

Large handful of fresh coriander chopped (or use parsley)

optional: A small handful of cashew nuts, toasted

1 heaped tbsp (30g) good tahini

Juice of 1/2 large orange

1/2 tsp ginger puree

1/2 tsp garlic granules

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.

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.

Sticky Tahini Orange Slaw

Ingredients

Steps

Nutrition Facts

Sticky Tahini Orange Slaw

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts