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Healthy Asian Cabbage Salad

Asian Cabbage Salad

This Asian Cabbage Salad is full of crunch and flavor. It's an easy one to make, makes a good amount for batch lunches or a party, and it keeps well in the fridge for a few days. It's an extra pretty salad if you use both green and red cabbage, plus you get the health benefits of both!
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Total Time 15 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Chinese, Korean, Thai
Ingredients Method Notes

Ingredients
  

  • 1 large head of green or red cabbage OR 1/2 of both finely sliced
  • 1 1/2 cups shredded carrots
  • 3/4 cup white onion OR scallions both white and green parts, chopped
  • 1 large red bell pepper chopped
  • 1 bunch of cilantro roughly chopped
  • dressing: 4 TBSP tahini 4 tsp toasted sesame oil, 1 garlic clove (minced), 3 TBSP honey to start, 2 inch raw ginger (grated), juice of 5 limes, juice of 1 lemon, pinch of salt if needed
  • optional chopped almonds (raw or toasted)

Method
 

  1. Add your sliced cabbage, shredded carrots, onion, red bell pepper, and cilantro to a large mixing bowl. In a small bowl, whisk together the dressing. Taste and adjust if needed. Pour the dressing over the salad ingredients and tong everything until well combined. Serve topped with optional sliced or toasted almonds. Enjoy!

Notes

HOW TO MAKE TOASTED ALMONDS

Preheat the oven to 350. Add the whole almonds to a parchment lined baking sheet and bake for 5-8 minutes until slightly golden and you can smell them. Watch them closely as they burn quickly. Once they are out of the oven, carefully remove them from the hot pan so they cool a bit before chopping them.
Plant-Based | Vinegar-Free | Refined Sugar-Free