The first time I had this Asian Cabbage Salad I was pretty surprised. I have to admit I normally do not like Napa cabbage in my salad. I love red cabbage but for some reason I had not taken to the flavor and texture of Napa cabbage. This salad changed everything. I now use Napa cabbage in all of my stir-fries and my soups. It just goes to show you that you need to revisit foods often. This is one of our favorite salads on The Ultimate Reset.
Asian Napa Cabbage Salad
3 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
2 Tbsp. sesame oil
1½ tsp. finely chopped fresh ginger root
2 Tbsp. Bragg Liquid Aminos or Coconut Aminos
½ head Napa cabbage, shredded (4 cups)
½ medium carrot, shredded
¼ medium red onion, thinly sliced
2 green onions, thinly sliced
2 Tbsp. chopped fresh cilantro
Himalayan salt (to taste; optional)
Combine vinegar, lime juice, oil, ginger, and Bragg Liquid Aminos in a small bowl; mix well.
Combine cabbage, carrot, red and green onions, cilantro, and salt (if desired) in a large bowl; mix well.
Drizzle with dressing; toss gently to blend.
Let salad marinate, covered, in refrigerator for 15 minutes before serving.
Total Fat: 29 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 2,034 mg
Carbohydrate: 27 g
Fiber: 6 g
Sugar: 15 g
Protein: 8 g
If you are looking for different salad dressings to put on your salads check out my post on Homemade Salad Dressings.