Sort ingredients
cstreitwieser
QR Code
Listen
Pdf
Add frozen cauliflower rice to a small non-stick skillet. Cook over medium heat, stirring occasionally, until all of the moisture is cooked from the cauliflower. Remove from heat and add to a large bowl to cool.
Thinly shred both cabbage wedges using a mandoline slicer or knife.
Slice cucumber into quarter moon slices. Add both cooked cauliflower rice, both cabbage types, carrots, cucumber and edamame to a large bowl.
Cut chicken into smaller chunks with a knife. Add to the bowl along with the green onion.
To make the dressing, combine all of the ingredients for the dressing in a small bowl or mason jar. Add a few tablespoons of water or avocado oil to thin it out if necessary.
Add dressing to the salad and toss to combine.