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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 tahini, honey, orange juice, soy sauce, rice wine vinegar, ginger puree, and 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.
Optional: Sprinkle with toasted cashew nuts for extra crunch.
Serve immediately or store in the fridge for up to 3 days.