Asian Cabbage Salad
Ingredients
Dressing
-
¼
cup
Coconut Oil
-
2
tablespoons
Rice Wine Vinegar
-
1
teaspoon
Bragg's Amino Acids
-
1
teaspoon
Dijon Mustard
Cabbage
-
½
head
Green Cabbage
-
½
cup
Coconut Oil
-
3
tablespoons
Rice Wine Vinegar
-
½
teaspoon
Kosher Salt
-
¼
teaspoon
Freshly Cracked Pepper
Cucumbers
-
½
Hothouse Cucumber
Seeded
-
¼
cup
Cilantro
-
¼
Fresh Red Chili Pepper
Optional
-
1
tablespoon
Sesame Seeds
-
1
tablespoon
Olive Oil
-
¼
teaspoon
Kosher Salt
Red Peppers
-
1
Red Pepper
Cored and sliced
-
2
teaspoons
Sesame Oil
-
¼
cup
Scallion Greens
-
½
teaspoon
Ginger
-
¼
teaspoon
Ground Cumin
Remaining Ingredients
-
1
Avocado
Peeled and sliced
-
1
cup
Snow Pea Pods
-
¼
cup
Red Onion
-
2
tablespoons
Red Wine Vinegar
Instructions
- Shred the cabbage and mix with the dressing ingredients in a large bowl.
- Let the cabbage rest for 15 minutes and mix again.
- Slice the cucumbers and mix with their ingredients, letting them rest for 30 minutes.
- Slice the red peppers and mix with their ingredients, letting them rest for 30 minutes.
- For quick pickled onions, combine diced onions with red wine vinegar and let rest for 20 minutes.
- Combine all marinated components in a serving bowl, layering them appropriately.
- Garnish with optional ingredients like sesame seeds and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
519
Total fat
52g
Total carbohydrates
10g
Total protein
2.2g
Sodium
202mg
Cholesterol
0mg
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