Addictive Asian Cabbage Salad
This easy asian cabbage slaw is absolutely addictive! The perfect recipe to serve alongside grilled meats, but also a great meal prep option. The magic of this salad is the sweet-spicy-sour-salty dressing.
Servings: 8 servings
- 6 cups cabbage roughly 1/2 head
- 1 carrot cut into matchsticks
- 1 can mandarin oranges drained
- 4 cups romaine lettuce chopped
- 1 red bell pepper sliced thin
- 1/4 cup almonds toasted
- 2 tablespoons sesame seeds toasted
Asian Cabbage Salad Dressing
- 1/2 cup rice wine vinegar plain (if using seasoned, omit honey & salt)
- 3 tablespoons sesame oil
- 2 tablespoons raw honey or sub date syrup
- 1 teaspoon sea salt
- 1-2 teaspoons sriracha or other chili sauce
After chopping the veggies, add the cabbage, carrots, and mandarin oranges to a bowl or storage container.
Add all the dressing ingredients together in a jar, and shake well until the honey is combined.
Pour about ½-3/4 of the dressing over the cabbage mixture, and put in the fridge until ready to serve. You can also serve it immediately.
Keep the romaine and red bell peppers stored separately until right before serving.
Toast the sliced almonds and sesame seeds in a small frying pan over medium heat. Stir frequently until the nuts are lightly browned. Be careful not to burn (I've done that many times!).
Mix the romaine and peppers with the cabbage mixture, and top with almonds and sesame seeds, right before serving.
Add more dressing if desired, or serve the extra dressing on the side.
- Make it Sugar Free: I often make this salad with my favorite monk fruit sweetener from ZenSweet rather than honey or date syrup. The dressing tastes the same (I promise your family won't know!) but lowers the sugar content
- Make this Ahead: Add the dressing to the cabbage, carrots and oranges, and store separately. Either keep the lettuce and peppers in a separate container (they will get soggy if left soaking in the dressing), or just omit them for a meal prep option. Keep the toasted almonds and sesame seeds in a separate container also, and add when ready to serve!
- Make it a Meal: I love to pack this salad on a bed of quinoa for the perfect lunch. It would also be great with rice or another grain. To keep things low carb, just add chicken or grilled steak.
- Make it Vegan: I make this recipe with honey, but also with date syrup. Use date syrup in the dressing to keep this salad vegan.
Calories: 143kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 295mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4050IU | Vitamin C: 48.3mg | Calcium: 74mg | Iron: 1.1mg