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Shredded Cabbage and Ginger Salad
A quick and easy cabbage salad that's great for meals.
Course
Salad
Cuisine
American
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
54
kcal
Author
Caitlin Self, MS, CNS, LDN
Ingredients
2
cups
cabbage
napa, Chinese, purple, etc., shredded
1 ½
cups
carrots
shredded or julienned
1 ½
cups
daikon radish
shredded or julienned
2
tablespoons
freshly grated ginger
or about a 1-inch piece
¼
cup
rice vinegar
or apple cider vinegar, white vinegar, etc.
1
Tablespoon
soy sauce
coconut aminos for Paleo version
1
Tablespoon
sesame oil
1
teaspoon
honey or maple syrup
skip for Whole30
sesame seeds
black or white
green onion
optional, for topping
Korean Beef
optional
cold soba noodles
optional
Instructions
Shred/julienne the cabbage, carrots, and daikon radish.
Mix the cabbage, carrots, and radish together in a large bowl.
In a jar (or food processor), shake the dressing ingredients well. Toss dressing with vegetables and top with sesame seeds. Enjoy!
Optional: add other toppings like green onions or pickled ginger, and protein like sesame shredded chicken, miso meatballs, or korean beef!
Notes
I've made this Whole30 with coconut aminos and no sweetener and it is still awesome! Highly recommended!
Nutrition
Calories:
54
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
201
mg
|
Potassium:
225
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
5369
IU
|
Vitamin B1:
0.04
mg
|
Vitamin B2:
0.04
mg
|
Vitamin B3:
1
mg
|
Vitamin B5:
0.2
mg
|
Vitamin B6:
0.1
mg
|
Vitamin C:
17
mg
|
Vitamin E:
0.3
mg
|
Vitamin K:
22
µg
|
Calcium:
29
mg
|
Copper:
0.1
mg
|
Folate:
25
µg
|
Iron:
0.4
mg
|
Manganese:
0.1
mg
|
Magnesium:
14
mg
|
Phosphorus:
29
mg
|
Selenium:
0.4
µg
|
Zinc:
0.2
mg
|
Choline:
9
mg