Servings: 2

prep time: 10 minutes

cook time: 15 minutes

meal prep?

no

You’ll need:

• for the salad:

  • 1/2 cup raw sunflower or sesame seeds

  • 2 carrots, peeled and roughly chopped

  • 3 green onions, white and light green parts only, roughly chopped

  • 1 bell pepper, roughly chopped

  • 1/2 head purple cabbage, thinly sliced

  • 1 cup fresh cilantro, roughly chopped

  • 1 1/2 cups cooked shredded chicken

• for the dressing:

  • 1/4 cup sunbutter or tahini

  • juice of 1 lime

  • 2 garlic cloves, minced

  • 2 tsp ginger, peeled and minced

  • 2 tbsp tamari

  • 1 tbsp maple syrup

  • 1 tbsp avocado or sesame oil

  • pinch of cayenne pepper, optional

Prepare the salad:

Heat a dry skillet over medium heat. Add the seeds and toast, tossing lightly, until fragrant. Remove from heat and set aside.

add remaining salad ingredients to a large bowl and toss to combine.

make the dressing:

In a jar with a tight-fitting lid, add all your dressing ingredients and vigorously shake to combine.

Dress the salad, toss well, and top with cilantro and toasted seeds.

For meal prep, reserve the dressing and store salad separately.