Light and nutritious, this Napa cabbage salad is easy to make and can be served as a side dish with a variety of mains. It's gluten-free, vegetarian, paleo and vegan-friendly (replace honey with maple syrup).
Ingredients
- 1/2 Napa cabbage
- 1 medium carrot grated
- 1 long green onion/scallion finely chopped
- A handful of fresh coriander/cilantro leaves chopped
- 1/2 teaspoon sea salt
For the dressing
- 1 teaspoon grated ginger
- Juice of 1 lime
- 1 tablespoon of honey can be omitted or replaced with coconut syrup or rice malt syrup
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
Instructions
- Cut the cabbage half into two long quarters and then slice the leaves into thin shreds. You can leave some of the firmer, white parts closer to the root and use them up in a soup or a stir-fry.
- Combine the shredded cabbage with carrot, onions and coriander and sprinkle with salt. Set aside. If making this ahead of time, don't add the salt until you want to serve the salad as it will draw the moisture out of the cabbage and produce some juice.
- Whisk the salad dressing ingredients in a bowl and pour over the salad. Toss through with your hands and serve.
Notes
Vegan: replace honey with maple syrup or coconut syrup.
Nutrition
Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 417mg | Potassium: 437mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3914IU | Vitamin C: 42mg | Calcium: 126mg | Iron: 1mg
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