NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

1.5 cups shredded green cabbage

0.5 cup shredded purple cabbage

0.25 cup shredded carrots

0.5 cup mandarin orange segments

1 tbsp sliced almonds

1 tsp toasted sesame seeds

1 tbsp coconut aminos

1 tsp toasted sesame oil

2 tbsp rice vinegar

0.5 tsp grated fresh ginger

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped green onions

PREPARATION

• 1

  In a small mixing bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, grated ginger, garlic powder, sea salt, and black pepper until well combined.

• 2

  In a large salad bowl, combine the shredded green cabbage, purple cabbage, and shredded carrots.

• 3

  Add the shredded chicken breast and sliced almonds to the cabbage mixture.

• 4

  Pour the prepared sesame-ginger dressing over the salad and toss thoroughly to ensure all vegetables and chicken are evenly coated.

• 5

  Gently fold in the mandarin orange segments and chopped green onions, being careful not to break the delicate fruit pieces.

• 6

  Garnish the salad with toasted sesame seeds and serve immediately while the cabbage is crisp.