Ingredients:

  • 450g cooked chicken breast, shredded or cubed
  • 400g shredded coleslaw mix (green cabbage, red cabbage, and carrots)
  • 3 green onions, thinly sliced
  • 120g dried cranberries
  • 60g sliced almonds
  • 2 tbsp toasted sesame seeds
  • 60ml neutral oil (avocado or grapeseed oil)
  • 1 tbsp toasted sesame oil
  • 45ml unseasoned rice vinegar
  • 30ml low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp freshly grated ginger
  • 1 clove garlic, minced

Instructions:

  1. Place sliced almonds and sesame seeds in a small skillet over medium heat. Toast for 3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat immediately.
  2. Grate ginger and garlic into a fine paste.
  3. Combine dressing ingredients in a jar and shake until emulsified and opaque.
  4. Place cabbage and onions in a large bowl.
  5. Shred chicken into bite-sized pieces and add to the greens.
  6. Toss cranberries into the mix for even distribution.
  7. Pour dressing over the salad and toss until every leaf is glossy.
  8. Add nuts and seeds only when ready to eat.
  9. Taste and adjust with an extra splash of soy or vinegar if needed.