Ingredients:
Chicken Breast: 1 piece
White Cabbage: 150 grams (shredded)
Purple Cabbage: 100 grams (shredded)
Carrot: 80 grams (shredded)
Sesame Seeds: 2 tsp.
Spring Onions: 2 Tbsp. (chopped)
Chopped Cilantro: 2 Tbsp.
Coconut Aminos: 1 Tbsp.
Fish Sauce: 2 tsp.
Rice Vinegar: 1 tsp.
Orange Juice: 2 Tbsp. (freshly squeezed)
Olive Oil: 1 Tbsp.
Sesame Oil: 1 Tbsp.
Garlic: 2 cloves (minced)
Ginger: 1 tsp. (grated)
Salt and Black Pepper: to taste
Directions:
Cook the chicken breast and then shred or slice it thinly.
In a large bowl, combine the shredded white and purple cabbage, carrot, sesame seeds, spring onions, and chopped cilantro.
In a separate bowl, whisk together the coconut aminos, fish sauce, rice vinegar, orange juice, olive oil, sesame oil, minced garlic, and grated ginger to create the dressing.
Pour the dressing over the salad and toss to coat evenly.
Add the cooked chicken to the salad and toss again.
Season with salt and black pepper to taste.
Serve chilled, garnished with additional sesame seeds and chopped cilantro if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 460 per serving
