Sesame Chicken Zucchini Noodle Salad

My Cellar

Serves 2 to 4

2 tbsp (30 ml) cilantro leaves, roughly chopped

2 tsp (10 ml) dried goji berries

1 tsp (5 ml) sesame oil

2 tsp (10 ml) soy sauce

2 tsp (10 ml) rice vinegar

1 tsp (5 ml) honey

½ tsp (2.5 ml) white sesame seeds

½ tsp (2.5 ml) black sesame seeds

1 pinch chili flakes or chopped fresh chili, or to taste

8 oz (250 g) cooked chicken breast, shredded

1 medium zucchini, spiralized

1 small carrot, peeled and julienned

½ cup (125 ml) shredded red cabbage

¼ cup (60 ml) edamame beans, blanched

2 tbsp (30 ml) roasted cashews, roughly chopped

salt and pepper, to taste

To make dressing, whisk first 9 ingredients together in a bowl.
In a large bowl, mix remaining ingredients together, toss with dressing and season with salt and pepper to taste. Serve immediately.