YOUR SOLIN GENERATED RECIPE
Creamy Zesty Coleslaw with Crunchy Cabbage
Shredded chicken and crisp cabbage tossed in a tangy Greek yogurt dressing, finished with a sprinkle of toasted sunflower seeds for a satisfying crunch.
INGREDIENTS
3.5 oz Chicken breast
0.5 cup Greek yogurt
1.5 cup Green cabbage
0.5 cup Red cabbage
0.5 cup Carrots
1 tbsp Apple cider vinegar
1 tsp Dijon mustard
1 tsp Honey
0.5 tbsp Extra virgin olive oil
0.5 oz Sunflower seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey, olive oil, sea salt, and black pepper until the dressing is smooth and emulsified.
In a large mixing bowl, combine the shredded green cabbage, red cabbage, shredded carrots, and chopped fresh parsley.
Add the cooked shredded chicken breast to the bowl with the cabbage mixture.
Pour the creamy dressing over the salad and toss thoroughly to ensure every ingredient is evenly coated.
Sprinkle the toasted sunflower seeds over the top just before serving to maintain their crunchy texture.