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–+ servings

Sesame Cabbage Salad

5 from 1 vote
Serves: 6 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • Two 10-oz bags shredded green cabbage, or 1 small head finely shredded or sliced
  • 1/3 cup dried cranberries
  • 1/3 cup raw cashews
  • 1/3 cup sliced almonds
  • 2 tbsp sesame seeds
  • 2 tbsp fresh dill, chopped
  • 2 scallions, finely chopped

Sesame Dressing

  • 3 tbsp low-sodium soy sauce or coconut aminos
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 2 tbsp honey
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • Salt u0026 pepper

Directions

  1. Prepare your dressing by adding all of the ingredients together to a small jar or bowl and shaking or whisking together until smooth.
  2. Add the shredded cabbage to a large salad bowl and toss together with the dressing. Set aside while you toast the nuts and seeds.
  3. Heat a small pan over medium heat and add in the sesame seeds, cashews and almonds (without oil). Toast the nuts for about 5 minutes on medium heat, until they begin to brown and are fragrant. Toss every minute to avoid burning the nut mix.
  4. Add the toasted nuts to the cabbage with the dried cranberries, dill and chopped scallions
  5. Toss together to combine. The longer the salad sits, the more flavor the cabbage absorbs so you can prepare this up to 1-2 days before serving.
  6. Keep leftovers refrigerated for up to 5 days.