A delicious sticky tahini, Daring Plant Chicken and orange slaw salad. This salad is crunchy, sweet, and salty. It’s packed full of protein and won’t go soggy if you want to meal prep it ahead of time.
2-4Serves
20 minCook
15 minPrep
Fill a medium saucepan with water and bring to a boil. Add the tea bags, Daring Pieces and bring to a simmer. Cook for 15-20 minutes. Strain. Discard tea bags. Cool plant chicken. Then shred into strips with a fork or cut into thin strips with a knife.
Finely shred the cabbage using a mandolin or a knife and julienne the carrots. 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 plant chicken.
Whisk together tahini, honey or agave, orange juice, soy sauce or tamari, rice wine vinegar, ginger, and garlic 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
Optional: Sprinkle with toasted cashew nuts for extra crunch.
Serve immediately or store in the fridge for up to 3 days.
