Asian Cabbage Salad Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits and a neutral flavor.

peanut butter

🥗Healthier: sunflower seed butter

💰Cheaper: almond butter

Sunflower seed butter is nut-free and often less expensive.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more economical.

Peel the outer leaves of the cabbage, then cut the cabbage into quarters. Trim the core.

Slice the cabbage very thinly and transfer into a large bowl.

In a separate bowl whisk all sauce ingredients: soy sauce, rice vinegar, vegetable oil, sesame oil and sugar. Whisk well.

Pour the sauce over the salad and mix well. Press the cabbage with your hands to fully cover.

Toast the sesame seeds over low-medium heat for 2-3 minutes.

Sprinkle the sesame seeds over the salad and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens