Description
A refreshing and crunchy Sesame Cabbage Salad combining thinly sliced cabbage, crisp cucumber matchsticks, toasted almonds, fresh green onions, and cilantro, all tossed in a flavorful dressing made from avocado oil, garlic, soy sauce, rice vinegar, toasted sesame oil, honey, ginger, and a hint of crushed red pepper flakes. This quick and easy salad is perfect as a light side dish with a delightful mix of textures and a subtly sweet and tangy Asian-inspired dressing.
Ingredients
Dressing
- 3 tablespoons avocado oil
- 2 cloves garlic, grated or minced
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons honey
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
Salad
- 1 small head green cabbage, core removed and thinly sliced
- 1 English cucumber, cut into thin matchsticks
- 1 cup toasted slivered or sliced almonds
- 6 green onions, thinly sliced
- 1/2 cup chopped cilantro
- 2 tablespoons sesame seeds (a mix of white and black)
- Kosher salt, to taste
Instructions
- Make the dressing: In a small bowl, whisk together the avocado oil, grated garlic, light soy sauce, rice vinegar, toasted sesame oil, honey, freshly grated ginger, and crushed red pepper flakes until the mixture is smooth and well combined.
- Prepare the salad: In a large mixing bowl, combine the thinly sliced green cabbage, cucumber matchsticks, toasted slivered almonds, thinly sliced green onions, and chopped cilantro, tossing gently to mix the ingredients evenly.
- Toss the salad: Pour the prepared dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated with the flavorful dressing.
- Finish and serve: Sprinkle the sesame seeds over the salad and toss lightly to distribute. Season with kosher salt to your preference. Serve immediately for maximum crunch or let the salad sit for 15 minutes to allow the flavors to meld together before serving.
Notes
- For best flavor, lightly toast the sesame seeds before sprinkling them on the salad.
- You can substitute honey with maple syrup for a vegan option.
- Letting the salad rest for 15 minutes enhances the flavor absorption and softens the cabbage slightly.
- Use light soy sauce for reduced sodium content or tamari for gluten-free option.
- This salad is best served fresh but can be refrigerated for up to one day; toss again before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
