Crunchy Napa Cabbage Salad
 

Crunchy Napa Cabbage Salad

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Sometimes a salad just needs a little crunch and the almonds and cabbage in this salad are just the ticket. We loved this salad by itself, but it would also make a great dinner with a side of rice or even some grilled chicken mixed in. (It also makes a great packed lunch because the cabbage stays pretty crispy).

SERVING SIZE

4

INGREDIENTS

1 head Napa cabbage, halved lengthwise and chopped

1 bunch carrots, ends removed

1 bunch cilantro, leaves removed and chopped

1/4 cup raw almonds, roughly chopped

4 green onions, ends trimmed and sliced (white and green parts)

1 tablespoon olive oil

1 tablespoon sesame oil

1/4 cup white wine vinegar

3 tablespoon soy sauce

1/2 teaspoon chili garlic paste (or 1 garlic clove and a hot sauce such as sriracha)

1/2 teaspoon fresh ginger, minced

black and white sesame seeds (optional)

 

INSTRUCTIONS

Using a box grater or food processor with the grater attachment, grate the carrots (you can also use a vegetable peeler and make thin ribbons if desired). Toss the carrots, cabbage, almonds, cilantro and green onions in a large serving bowl.

To make the dressing: whisk the olive oil, sesame oil, white wine vinegar, soy sauce, chili paste and ginger until combined.

Drizzle the dressing over the salad and toss to coat. Sprinkle sesame seeds over the top and serve.

  PRINT VERSION

vegetable plate

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