Zesty Cabbage Salad

Written By Barb Beavis

SALAD INGREDIENTS

• ½ head small head of cabbage, thinly shredded (about 2 cups)

 • 2 carrots, peeled and then grated

 • 1 orange, pieces separated and cut into quarters

 • cup green onion, chopped

 • 2 tablespoons cilantro, chopped

 

DRESSING INGREDIENTS

 • 3 tablespoons olive oil

 • 1½ tablespoons Apple cider vinegar

 • 1 tablespoons tamari

 • ½ teaspoon grated ginger

• ½ teaspoon minced garlic

 • 1 tablespoon toasted sesame seeds

 • ½ teaspoon Sriracha (or another Asian chili sauce)

 • 1 tablespoon Tahini

PREPARATION  

1. Place all salad ingredients in a medium to large bowl.

2. To make dressing, combine all dressing ingredients in a small container with a tightly sealing lid (I use a mason jar). Shake for 10 seconds until well mixed.

3. Pour dressing over salad and toss to evenly coat. Leftovers can be eaten for lunch the following day. NOTE: If you don’t have toasted sesame seeds, you can toast your own in a skillet over low heat in 5-6 minutes. Just watch them very carefully because they burn quickly.

Barb Beavis
Next

Cucumber Salad