Quick Sesame Soy Cabbage
This flavorful and crunchy salad only takes about 5 minutes to prep and is great as a side dish or on its own!
Servings
Ingredients
- 8 cups chopped or shredded cabbage grab a 2-ish lb cabbage from the store
- 1 ½ tablespoons avocado oil olive oil or vegetable oil also work
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- ¼ teaspoon ground ginger *see note for fresh
- ½ teaspoon kosher salt
- a few cracks black pepper
- 1 clove garlic
- ½ teaspoon sesame seeds optional
Instructions
- Place cabbage in a large salad bowl
- Drizzle on avocado oil, sesame oil, soy sauce, and rice wine vinegar. Add ginger, salt and pepper.
- Use a microplane to grate garlic so it's superfine. If you don't have a microplane, use a press and make sure it's incredibly pressed and fine so you don't get big chunks of raw garlic! *see note
- Use clean hands (or gloved hands) to toss and massage cabbage until it's well coated.
- If desired, top with sesame seeds.
- Serve immediately, or chill for later.
Notes
Garlic: If you don't have a microplane for the garlic, I recommend mixing all ingredients except cabbage together in your bowl first, and then tossing in the cabbage. This will help distribute ingredients a little better. Of course you're welcome to use this mixing method regardless, if you prefer!
Ginger: I call for ground ginger in this recipe because I always have it on hand, but if you have fresh, feel free to use a microplane and zest some in to taste (about 3/4 teaspoon). Tip: Frozen fresh ginger zests super easily!
Nutrition
Serving: 1cup, Calories: 49kcal, Carbohydrates: 4g, Protein: 1g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 284mg, Potassium: 128mg, Fiber: 2g, Sugar: 2g, Vitamin A: 69IU, Vitamin C: 26mg, Calcium: 30mg, Iron: 0.4mg
Calories: 49kcal
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