Cabbage Crunch Salad

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This cabbage crunch salad makes a colorful addition to meals and it takes no more than 15 minutes to make! It combines shredded cabbage with a variety of crunchy vegetables and an umami packed sauce that gives it terrific flavor!

Course Salad, Side

Cuisine Asian

Diet Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 101kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

For the Sauce:

1 Tablespoon finely grated ginger from fresh - see notes
1 clove garlic finely grated (from fresh)
2 Tablespoons rice vinegar
1 ½ Tablespoons GF soy sauce or tamari
1 Tablespoon toasted sesame oil
2 teaspoons honey
2 teaspoons lime juice from about ½ a lime

For the Salad:

2 cups shredded purple cabbage about 8 ounces
2 cups shredded green or napa cabbage from about 8 oz
2 cups grated carrots about 2 medium carrots, 7-9 oz
4-5 green onions for about ½ cup when sliced
Pinch of salt more if using raw/unsalted cashews
¼ cup salted cashews or any
For garnish optional: about 1-2 teaspoons of black and white sesame seeds

Instructions

For the Sauce: Grate ginger and garlic, then combine with the remaining sauce ingredients - rice vinegar, soy sauce/tamari, sesame oil, honey, and lime juice - in a bowl or jar. Whisk to combine.
Wash all produce and set aside to dry. Using a mandolin, food processor, or sharp knife, shred the purple cabbage, green cabbage, and carrots (see notes). Thinly slice the green onions until you have about ½ cup. Add these ingredients to a large bowl with a small pinch of fine salt and toss to combine. (Reserve some sliced green onions for garnish, if desired.)
Chop the cashews (if you’d like!) and add to the salad (reserve some for garnish), along with the salad dressing and toss to thoroughly mix. The more you mix this salad, the more ‘massaged’ the cabbage will become.
Just before serving, be sure to stir the salad again as the delicious juices will sink to the bottom of the bowl.
Add the salad to your serving bowl and garnish with the remaining green onion, chopped cashews, and optional sesame seeds.

Notes

Nutrition: just a reminder that nutrient numbers and the below nutritional label is just an estimate.

Ginger: I recommend using fresh ginger here, which you can freeze for 1 hour to make it easier to grate. Note that the fresher the ginger, the stronger the flavor will be. Start with less if you’re not sure how much you like ginger. If using a for of pre-processed ginger (like from a tube), start with ⅓ of the amount listed in the recipe (so about 1 teaspoon), and increase from there as these can sometimes be very concentrated.

Garlic: I have not tried this recipe with pre-minced garlic.

For shredding your cabbage: My ideal texture and size comes from cabbage that has been thinly shredded on a mandolin, but I often use my food processor when I’m busy or lazy! You can also use pre-shredded cabbage.

For the cashews: I often buy raw cashews and roast them myself with a little salt. You can use raw, roasted, salted, or unsalted in this recipe. You may have to adjust the salt based on the cashews you choose.

Nutrition