Sesame Citrus Cabbage Salad
A sweetly, tangy cabbage salad with fresh lime juice and sesame oil.
*photo from www.detoxinista.com
Ingredients
For the salad
- 12 oz . shredded cabbage
- 1 cup shredded carrots
- 1/4 red onion thinly sliced
- 2 tbl fresh onion finely chopped
- large handful of fresh cilantro chopped
For the dressing
- 1/4 cup fresh lime or lemon juice
- 2 tbl diced garlic
- 2 tbl raw honey or to taste
- 1 teaspoon raw apple cider vinegar
- 1 tbl grated fresh ginger or dried, ground ginger
- 1/4 tsp sea salt
- 1/2 tsp sesame oil or to taste
- 1/2 teaspoon of roasted sesame oil or to taste
Instructions
Salad
- Combine the salad ingredients in a large bowl, and toss well with the prepared dressing. (I like to shake it together in a sealed glass tupperware.) Allow to marinate for at least 30 minutes in the fridge before serving.
Dressing
- Combine all of the dressing ingredients into a high-speed blender and blend until completely smooth. Adjust flavors to taste. (I only used 1/2 teaspoon sesame oil in my dressing, but feel free to increase the amount for a stronger sesame flavor. A little goes a long way!)
- Leftovers can be stored in the fridge for up to 4 days.
Notes
How to shred cabbage:
- Rinse the cabbage and remove the loose outer leaves. Cut the very bottom of the stem off .
- Turn the cabbage so the flat edge is on the cutting board.
- Slice the cabbage in half from top to bottom.
- Slice each half in half again to create quarters.
- Remove the stem and core from each wedge by cutting diagonally across the solid core.
- Turn each wedge so it's flat on the board.
- Thinly slice the cabbage into strips, going as far as you can across the wedge before the remaining wedge becomes too small to manage.
- Turn the unshredded part of the wedge so it's flat and continue slicing.
- Slice through the shreds crosswise to chop them into smaller pieces.
- Run your knife vertically through the shreds a final time, slicing them thinner.
Tried this recipe?Let us know how it was!