Cabbage Salad

Print Recipe

4.15 from 7 votes

A healthy salad that you wont be able to stop eating...

Prep Time10

Cook Time15

Course: Dinner, Lunch, Salad

Cuisine: American

Keyword: Cabbage Salad

Servings: people

Ingredients

1 Green Cabbage Small or Medium
4 Green Onions white and green parts sliced thin
1/4 cup Sesame Seeds
1/2 cup Raw Cashews, chopped
Kosher Salt
Fresh cracked Black Pepper

Dressing

1/4 cup Low Sodium Soy Sauce
1/4 cup Toasted Sesame Oil
1 Garlic Clove, smashed
2 tbsp Apple Cider Vinegar
2 tbsp Rice Vinegar
2 tsp Honey
2 inch Ginger knob
1/3 cup Nutritional Yeast
Juice from 1 or 2 lemons

Instructions

Halve the cabbage, cut out the core, and chop into 1 or 2 inch pieces. (Mine are usually about 1 1/2 inches for the perfect bite size.) Place the cut cabbage into a large bowl.
Season with salt and use your hands to mix it in, leaving the cabbage to rest while you toast the the nuts and seeds and make the dressing.
Heat a medium sized shallow pan over medium heat and add the seeds and cashews. Cook, tossing halfway through for about 5 minutes or until golden brown and fragrant. Keep an eye on them so they don't burn!
Remove from the heat.
Make the dressing by combining the listed ingredients in a small blender and blend until smooth.
Add the green onions to the bowl of cabbage, which should feel a bit softer to the touch.
Add the toasted seeds and nuts and pour the dressing over the salad. Toss well to combine and serve!

Notes

You can use almonds or another nut in place of cashews, or if you can’t have nuts throw in some sunflower or pumpkin seeds and toast them with the sesame seeds.

Nutrition