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This topic contains 1 reply, has 2 voices, and was last updated by  BT Nutritionist 2 years, 2 months ago.

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  • #57756


    Hi All,

    Any suggestions for substitutions to make this recipe BT compliant and a suggested serving size?

    Orange Slaw Salad


    6 Oranges
    1 Wombok cabbage
    1.5 cups of cashews
    Bunch of shallots
    Bean shoots
    100g fried noodles
    1 Roast chicken
    Fruit Vinegar
    Hot English mustard
    Premium Extra Virgin Olive Oil


    Preheat oven to 150°C

    On an oven tray place parchment paper and lay out cashews, roast for 5 – 10 minutes, than remove and let cool

    De-skin the roast chicken and shred

    Thinly slice the cabbage

    Peel and segment oranges

    Chop the shallots ommiting the white section

    To build the salad place the cabbage on a serving platter, scatter bean shoots, chicken, oranges, cashews and finally the green onions.

    In a separate bowl, place 40ml of fruit vinegar, 1 tablespoon of Dijon Mustard, 1 tablespoon of Mayonnaise and 80ml of Premium Robust Extra Virgin Olive Oil

    Whisk together until the mixture is combined

    Pour over salad and serve!

  • #57844

    BT Nutritionist

    Hi Liz,

    Per person we would suggest weighing out the chicken to a serving size of 100g per trimmer.
    Take only 8 roasted cashews per trimmer (you could chop these to make them go further).
    Build the salad with the cabbage, bean shoots, oranges and shallots (all non- starchy carbs) and take 2 cups per trimmer and then mix through the 100g of chicken and cashews.
    You can mix up the full salad dressing but measure out no more than 2 teaspoons to pour over your salad at the end.

    As for the noodles, these would be considered starchy carbs and a serving size would be 1/2 a cup per trimmer. Opt for wholegrain noodles or pasta, or instead of noodles you could have the chicken salad with half a wholegrain pita bread.

    Kindest Regards,

    BT Nutritionist 🙂

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