Sticky tahini orange slaw

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Emily English on Instagram: "Prepable salads that won’t go soggy sticky tahini orange slaw You guys love this series, so I am back with another prepable salad that won’t go soggy. This salad is crunchy, sweet, and salty, packed with protein and fibre for the best leftovers ever. It’s perfect for summer and warmer weather and as good the next day as when you first made it. You will need to serve 4 approx 250kcal & 25g protein 1/2 white cabbage 2 large carrots 4 spring onions, chopped 100g edamame or peas 2 precooked chicken breasts (or use any protein you like 1/2 large orange, cut into dice Large handful of fresh coriander chopped (or use parsley) optional: A small handful of cashew nuts, toasted For the dressing 1 heaped tbsp (30g) good tahini 1 tsp honey Juice of 1/2 large orange 2 tbsp soy sauce 2 tbsp rice wine vinegar 1/2 tsp ginger puree 1/2 tsp garlic granules 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. #mealprep #saladsofinstagram #salad #highprotein #easyrecipes #mealprepping"