Simple Cabbage Slaw Salad
Servings: 8 servings
Calories: 103kcal
This simple cabbage salad is crunchy and savory and has only a handful of ingredients. It's perfect as a side dish or for a quick lunch bite. Add some toasted seeds to give some extra crunch and texture!
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Ingredients
Salad
- 1 head purple cabbage
- 1 bunch napa cabbage
- 3 tbsp sunflower seeds or pumpkin seeds (pepitas)
- 2 tbsp sesame seeds
Simple Dressing
- 2 tbsp rice vinegar
- 2 tbsp almond butter, creamy & unsweetened
- 1 tbsp tamari
- sriracha, a few squeezes to your liking
- sea salt to taste
Instructions
- Using a sharp chef's knife or mandolin, slice your cabbage into thin ribbons and place in a large bowl after rinsing. Allow to dry or pat dry
- Meanwhile, heat a saute pan over low heat and toast your seeds. Keep an eye on these so that they don't burn
- Assemble your dressing ingredients by whisking together rice vinegar, almond butter and tamari. Add sriracha to taste
- Once cabbage is dry, add your dressing over the slaw. Add seeds and stir to combine. Taste and season with more sriracha if desired. Season with salt once in a serving bowl or at serving (to avoid water leaching from cabbage ahead of time)
Notes
- You don't need a mandolin to slice cabbage - lots of recipes will tell you that you do - but I don't own one; I used a Global G-2 Chef's Knife and it worked great
- This recipe could easily serve 8+ people. It depends on whether you are using it for a salad, main lunch course or side dish
- Avoid salting your cabbage way ahead of time as this will cause water to disburse from the cabbage and shorten the life of your salad. Salt just before serving
- Store covered in the fridge for 2-3 days
- If making ahead of time, dress just before serving up to 24 hours ahead of time
Nutrition
Serving: 1serving | Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g