A Sesame Ginger Cabbage Salad is a crispy and fresh addition to any summertime meal. It’s official. I am crazy for cabbage! Recently I was at a food co-op and got to sample the most delicious lettuce-less salad, the Shiitake Sesame Salad. Chock-full of cabbage, it was a tiny but memorable little sample. The toasted sesame oil in combination with the ginger and the crunch of the cabbage, carrots, and bell pepper left me wanting more. They sold me, and I bought a head of their beautiful red cabbage and recreated something similar that night. Then we had it the next day, too. And then I made it again later that week. And then the family brought it to school. And. And. And. Anyway with the original recipe having Shiitake in the title, you might think I would have included the mushrooms. But I didn’t have the mushrooms and I have never made it with the mushrooms, so this recipe is definitely inspired by the original yet has it’s own identity. The original also doesn’t include broccoli or cilantro, but we always throw them in when we have them. Cauliflower would be a great addition to the salad, as well. If you’d like, add more rice vinegar to taste. We know the importance of keeping our vegetable intake high, and thinking about the thrifty side of food, I love that cabbage is such an economical veggie. It is also very forgiving, as I have left a partial head of cabbage in the fridge for months at a time (did I just admit that?), and it lasts so there is less waste. I usually peel each leaf off one by one to help it stay fresh longer as opposed to cutting right into the head. I do have to say now that we have this salad in our rotation, I have to make sure we keep cabbage on hand since it quickly disappears. To make this a more filling meal, especially on-the-go, add shredded chicken if you aren’t vegan. Eating healthily on the go is sure a challenge. Anyone else agree? And cabbage sure is one healthy cruciferous vegetable, as it is loaded with fiber, vitamin B6 and more (source). So for meals-on-the-go, I got these Eco Silicone Collapsible Lunch Boxes . We use these babies for lunches every week. They are flexible, collapsable, reusable, can be heated in the microwave, and can be washed in the dishwasher. They make it much easier for our family to eat well since we don’t have any excuses to not port around some healthy fare. Eco did not contact me for this endorsement. Opinions are strictly mine. . We use these babies for lunches every week. They are flexible, collapsable, reusable, can be heated in the microwave, and can be washed in the dishwasher. They make it much easier for our family to eat well since we don’t have any excuses to not port around some healthy fare. Eco did not contact me for this endorsement. Opinions are strictly mine. Now for the recipe…
Sesame Ginger Cabbage Salad
For the Dressings
- 2 T toasted sesame oil
- 2 T rice vinegar
- 2 T tamari or soy sauce
- 1 T coconut sugar, evaporated cane juice or honey
- 1 t grated ginger
For the Salad
- 2 cups shredded cabbage
- 1 medium bell pepper, cut or julienned
- 3 carrots, chopped or julienned
- 1 cup broccoli, chopped
- 3 green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup sesame seeds, sunflower seeds, almonds or peanuts
- Combine all dressing ingredients in a small bowl. You can make this ahead, cover, and refrigerate it overnight to meld the flavors together more, but it's not necessary.
- Place cabbage, bell pepper, carrots, and broccoli in a large salad bowl.
- Toss with dressing, and garnish with green onions, cilantro, and seeds/nuts.
- Serve immediately and enjoy!
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