Napa Cabbage Salad
This Napa Cabbage Salad is ready in 20 minutes and so refreshing! Packed with super crisp veggies and a homemade citrus sesame dressing.
Servings: 4 -6
Ingredients
Dressing
- 3 tablespoons rice wine vinegar
- 2 tablespoons orange juice
- 1 clove garlic minced
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sugar or honey
- 1 tablespoon toasted sesame oil
- 3 tablespoons neutral oil
- ½ teaspoon salt
Salad
- ½ head napa cabbage sliced thin
- 1 red bell pepper sliced thin
- 3 green onions sliced thin
- ¼ cup chopped cilantro
- ½ cup shredded carrots
- 1 12 oz can mandarin oranges drained or 2 navel oranges, supremed (see note)
- ¼ cup sliced toasted almonds
- 2 tablespoons sesame seeds
Instructions
Salad Dressing
- Place all dressing ingredients in a mason jar, bowl, or small container with a tight fitting lid. Shake or whisk vigorously until ingredients are combined. Set aside.
Salad
- In a large bowl place the cabbage, peppers, green onion, cilantro, carrots and oranges. Toss with the dressing until all of the ingredients are well coated. Garnish with toasted almonds and sesame seeds.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. After a day, it will become more like a slaw.
- Other good additions are sliced pea pods, shredded red cabbage or crunchy chow mein noodles.
- You could turn this into a main dish by adding shredded chicken or sauteed shrimp.
Nutrition
Calories: 291kcal | Carbohydrates: 26g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Sodium: 609mg | Potassium: 654mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5346IU | Vitamin C: 107mg | Calcium: 175mg | Iron: 2mg
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