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Rickshaw Salad

Rickshaw Salad Recipe
Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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12 pieces
   Alternate Perdue Products:
3 cups shredded Nappa cabbage
2 cups shredded carrots
1 cup sliced scallions
1/2 cup fresh mint leaves, coarsely chopped
1/4 cup rice wine vinegar
2 tablespoons honey
2 tablespoons dark sesame oil


  1. In a bowl, toss together cabbage, carrots, scallions, and mint leaves.
  2. In a small bowl, whisk together vinegar, honey and oil. Drizzle over cabbage mixture and toss to coat. Let stand 10 minutes, tossing occasionally.
  3. Divide cabbage mixture evenly between 4 salad bowls and top each salad with 3 chicken tenders and serve.

  • Serving Size 260g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 320

  • Total Fat 15g (23%)

  • Saturated Fat 2.5g (13%)

  • Trans Fat 0g

  • Cholesterol 35mg (12%)

  • Sodium 540mg (23%)

  • Total Carbohydrate 32g (11%)

  • Dietary Fiber 3g

  • Sugars 14g

  • Protein 16g

  • Vitamin A 210%

  • Vitamin C 40%

  • Calcium 8%

  • Iron 8%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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