Raw Cabbage Salad
 
Prep time
Cook time
Total time
 
Enjoy this bright and flavorful salad as a side dish or a light main course. This salad makes fantastic leftovers as the dressing continues to marinate the cabbage. Add to a wrap or summer roll for tons of flavor and crunch.
Author:
Category: Salad, Side
Cuisine: Asian-Inspired, Gluten-Free, Raw, Vegan
Serves: 5-6
Ingredients
Salad
  • 8 cups cabbage of your choice, washed and cut into bitesize pieces, see pic above
  • 1 cup shelled edamame*
  • ¾ cup sliced raw almonds
  • ⅓ cup cilantro, chopped
  • 2 tablespoons raw sesame seeds
Dressing
  • 6 tablespoons fresh squeezed lemon juice
  • 4 tablespoons raw agave
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chives, minced
  • 2 teaspoons sesame oil
  • 2 teaspoons coconut aminos
  • 1¼ teaspoon salt
  • 1 teaspoon cracked pepper
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon cayenne pepper
Instructions
  1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
  2. Next, place all your salad ingredients in a large bowl and toss to combine.
  3. Place all your dressing ingredients into a small bowl and whisk.
  4. Pour the dressing over your salad and mix well with salad tongs. Taste and adjust seasoning if need.
  5. Serve as a side or main course. Garnish with fresh cracked pepper and enjoy!
Notes
*I find shelled edamame in the freezer section of my grocery store. If yours are frozen, place 1 cup frozen edamame into a sieve and run hot water over them for 15 seconds. Now they are ready to use.
Recipe by Rife.Style at https://rife.style/raw-cabbage-salad/