My teriyaki beef ball bowls were delicious, and I enjoyed them throughout the week. However, I need another vegetable to balance it all. So I made a quick cabbage salad and drizzled it with my delicious sesame ginger sauce. It was perfect. It was a great contrast to the rice and meatballs because of the crunchiness of the carrots, cabbage, and peanuts.
MEAL PREP IT
This salad keeps well in the fridge, making it a great choice for meal prep. The sesame ginger dressing can be stored separately from the vegetable mix and added just before serving. The salad mix, without dressing, should keep in the refrigerator for approximately 4-5 days.
HOW TO SERVE CRUNCHY CABBAGE SALAD
This salad is great as a side dish but can be made into a main course by adding some Honey Sriracha Tofu or Sesame Tempeh. This salad can be topped with cold noodles for an extra kick.
WHAT IF I DO NOT LIKE CILANTRO
Cilantro is a flavour you either love or hate. It’s good. You don’t have to love cilantro. You don’t need to substitute it with anything. 🙂
For more information and step-by-step instructions, see the Sesame Ginger Dressing post.
CRUNCHY CABBAGE SELF-EXTRACT
This crunchy cabbage salad keeps well in the fridge, so you can always have fresh vegetables on hand!
Prep time: 20 minutes
Total Time: 20 minutes
INGREDIENTS
SALAD
- 4 cups of shredded purple cabbage ($0.97)
- 2 carrots ($0.15)
- 4 green onions (0.22)
- 1/2 bunch fresh cilantro ($0.40)
- 1/2 cup peanuts ($0.25)
SAME GINGER DRESSING
- 1/4 cup neutral oil* (0.16)
- 2 Tbsp rice vinegar ($0.27)
- 1 Tbsp soy sauce ($0.06)
- 1.5 Tbsp honey ($0.18)
- 1/2 Tbsp tahini ($0.10)
- 1/4 tsp toasted sesame oil ($0.02)
- 1 clove minced garlic ($0.08)
- 1/2 Tbsp grated fresh Ginger ($0.15)
INSTRUCTIONS
- As finely as you can, shred the cabbage. Grate the carrots, and cut the green onion. The cilantro leaves can be pulled from their stems.
- Combine the chopped cabbage, carrots, green onion, cilantro, peanuts, and salt in a large bowl. Mix well.
- Make the dressing by adding the soy sauce, honey and toasted sesame oils to a blender. Blend the dressing until it is smooth and creamy.
- Once you are ready to eat the salad, drizzle the dressing and toss it until well coated. Serve immediately
NOTES
This dressing can be made with neutral-flavoured oil such as peanut, grapeseed or safflower.
NUTRITION
Serving Size: 1 Serving Calories: 213.72 Kilocalories: 13.88 G Protein: 5.08 G Fat: 16.78g Sodium: 179.27mg Fiber: 4.58g
