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lizandcliff
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Finely shred the cabbage using a mandoline or a knife, and julienne or grate the carrots (I use a julienne peeler).
Chop the spring onions.
Mix the cabbage, carrots, orange segments, spring onions, cooked edamame or peas, and chopped coriander in a large bowl.
Add the shredded cooked chicken.
Whisk together 1 heaped tbsp (30g) good tahini, 1 tsp honey, juice of ½ large orange, 2 tbsp soy sauce, 2 tbsp rice wine vinegar, ½ tsp ginger puree, and ½ tsp garlic granules in a small bowl until smooth.
Pour the dressing over the salad and toss to coat evenly.
Allow it to sit for 5 minutes for the flavours to combine.
Taste and season with salt if needed, and feel free to add more of the dressing ingredients to make it sweeter or saltier.
Sprinkle with toasted cashew nuts for extra crunch (optional).
Serve immediately or store in the fridge for up to 3 days.