Ingredients

  • 1 15-ounce can mandarin oranges, (reserve 2 tablespoons juice for dressing, then drain)
  • 1 carrot, shredded
  • 1/2 cup chow mein noodles for topping, optional
  • 1/4 cup loosely packed fresh cilantro, roughly chopped
  • 2 cups shredded green cabbage
  • 1-2 green onions, thinly sliced
  • 1 teaspoon honey
  • 3 tablespoons light olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons juice from a 15-ounce can of mandarin oranges
  • 2 cups shredded red cabbage
  • salt to taste
  • 4 cups shredded or diced cooked chicken
  • 1 cup fresh snap peas
  • Sriracha to taste, optional

Ready In 22 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Bring a small saucepan of salted water to a boil over high heat. Once boiling, add snap peas and return to a boil. Once boiling again, drain and move a bowl of ice water so that they retain their color.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Drain again once cooled.Meanwhile, to a very large bowl, add both types of cabbage, green onions, mandarin oranges, shredded carrot, chicken and cilantro.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add snap peas when they are done cooking. In a small bowl or measuring cup, combine olive oil, lime juice, mandarin orange juice, honey, sriracha and salt.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Whisk until combined and pour over salad. Toss to combine everything, top with chow mein noodles and serve immediately.
  • INGREDIENTS:
  • EQUIPMENT: