Raw Sesame Cabbage Salad

Cruciferous vegetables are one of the most fun and exciting textural foods to play with in the kitchen. Their hardy and crunchy texture allows for so much versatility in the kitchen. Cabbage can be pickled, braised, steamed, stir fryed, and used in a salad.

This salad’s main star is the Sesame Soy vinagrette that takes it to the next level. It’s slightly nutty, acidic, and bright. Perfect for any grain bowl, base for a protein of choice, and side for any dish your heasrt desires.

Raw Sesame Cabbage Salad

INGREDIENTS

• 1 cup green cabbage, sliced/shaved

• 1 cup purple/red cabbage, sliced/shaved

• 3 carrots, julienned

• 1/4 cup green onion/scallion, chopped

• 2 tablespoons sesame seeds, for garnish

{Miso-Sesame Dressing}

• 2 garlic cloves

• 1 tablespoon sesame paste

• 2 tablespoons soy sauce

• 3 tablespoons coconut aminos (or 1 tablespoon maple syrup)

• 3 tablespoons lime juice/rice vinegar vocado/grapeseed/peanut oils are all great options)

DIRECTIONS

To prepare the salad

1. Begin by slicing/shaving the cabbage. I prefer too use a sharp knife and cut the cabbage into thin slices. If you happen to cut the root of the cabbage, remove that part (I prefer to eat it while prepping as a snack, hehe). Place the sliced cabbage in a bowl and set aside.

2. Julienne carrots and chop scallion/green onion. Add with the cabbage and set aside.

To prepare the dressing:

1. In a bowl, whisk together the minced garlic clove, soy sauce, coconut aminos/maple syrup, and lime juice/rice vinegar.

2. Once combined, slowly whisk in the sesame paste until evenly incorporated. Adding the sesame paste ensures that it emulsifies and doesn’t separate.

3. Taste and adjust seasoning as necessary.

To prepare the salad:

1. Pour the dressing over the cabbage, carrots, and green onion. Toss to coat.

2. Sprinkle on the sesame seeds and toss to coat once more.

3. Serve in a salad like this Miso-Sesame Tofu Bowl or as a side for a main like this Orange-Sesame Tempeh.

4. Dive in!

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