YOUR SOLIN GENERATED RECIPE
Crunchy Rainbow Carrot Slaw with Citrus-Tahini Dressing
Enjoy a vibrant, crunchy slaw bursting with colorful veggies, complemented by succulent grilled chicken for a protein boost. The tangy citrus-tahini dressing ties all the flavors together for a refreshing, satisfying meal that's perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 medium Carrots
1 medium Red Bell Pepper
1 cup shredded Red Cabbage
1 cup Shelled Edamame
3 ounces Grilled Chicken Breast
1 tablespoon Tahini
2 tablespoons Fresh Lemon Juice
1 teaspoon Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Wash and peel the carrots, then julienne or shred them into thin strips.
Thinly slice the red bell pepper and shred the red cabbage if not pre-shredded.
In a large bowl, combine the carrots, red bell pepper, red cabbage, and shelled edamame.
Slice the grilled chicken breast into bite-sized strips and add to the bowl.
In a small bowl, whisk together the tahini, fresh lemon juice, olive oil, minced garlic, salt, and pepper to form a smooth dressing.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Taste and adjust seasonings as needed before serving.