NUTRITION

SERVINGS

INGREDIENTS

100 g chicken gyoza

95 g chicken breast

150 g green cabbage

50 g red cabbage

50 g carrots

30 g edamame

15 ml rice vinegar

5 ml toasted sesame oil

15 ml coconut aminos

5 g fresh ginger

1 g sea salt

1 g black pepper

5 ml avocado oil

5 g green onions

PREPARATION

• 1

  In a large bowl, whisk together the rice vinegar, toasted sesame oil, coconut aminos, grated fresh ginger, sea salt, and black pepper to create the dressing base.

• 2

  Add the shredded green cabbage, red cabbage, shredded carrots, and shelled edamame to the bowl and toss thoroughly until the vegetables are evenly coated.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Place the chicken gyoza in the skillet and sear for 2 to 3 minutes until the bottoms are golden and crispy.

• 5

  Carefully add a splash of water to the pan and immediately cover with a lid to steam the gyoza for 2 minutes, then remove the lid and cook until any remaining moisture evaporates.

• 6

  Slice the pre-cooked chicken breast into thin, bite-sized strips.

• 7

  Transfer the dressed cabbage salad to a serving plate and top with the hot, crispy gyoza and the sliced chicken breast.

• 8

  Garnish the dish with thinly sliced green onions and serve immediately while the gyoza are still warm.