5 Step Cabbage Salad

This year I have committed to eating more raw food, therefore cabbage has become one of my favorite go-to veggies.  It is known for that distinct crave-worthy crunch and I love how it takes to flavors and dressings so incredibly well.  This green go-to has a long shelf life and can feed an army very inexpensively.  I’m having a moment with cabbage, join me and make this salad!

Raw Cabbage Salad

 

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Prep time

12 mins

Cook time

5 mins

Total time

17 mins

 

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

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.

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