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: Bekah Rife
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
First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
Next, place all your salad ingredients in a large bowl and toss to combine.
Place all your dressing ingredients into a small bowl and whisk.
Pour the dressing over your salad and mix well with salad tongs. Taste and adjust seasoning if need.
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/