1 pound (450 grams) thin chicken cutlets, cut into thin strips

1/2 cup Pereg Almond Flour

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon  salt

1/2 teaspoon pepper

1/2 teaspoon sumac (optional)

1/4 cup Tuscanini Apricot Jam

2 tablespoons ketchup

2 tablespoons oil

2 teaspoons imitation soy sauce

2 cubes Gefen Garlic

1 cup shredded white cabbage

1 cup shredded red cabbage

3 tablespoons Gefen Lemon Juice

1 and 1/2 tablespoons Gefen Mayonnaise

1 tablespoon honey

salt, to taste

pepper, to taste