Spring is here which means it is time for salads! This Zesty Toasted Sesame Cabbage Salad is so fresh and tangy you will want to eat it with lunch every day. Filling up on raw, cruciferous cabbage can help shed some of the typical winter pounds that may have crept in and is great for feeding a healthy gut biome.
Ingredients
Salad
5 cups shredded red or green cabbage
2 cups shredded carrots
1/2 cup thinly sliced red onion
1/2 cup raisins (optional)
1/4 cup sesame seeds
Dressing
1/2 cup white wine vinegar
1/4 cup pitted dates
2 teaspoons Braggs liquid aminos
1/2 teaspoon onion powder
cracked pepper to taste
Instructions
- Lightly toast the sesame seeds by dry frying them in a small frying pan. Watch carefully because they burn very easily.
- Add the dressing ingredients to a blender and blend until dates are pulverized.
- Add salad ingredients to a large bowl and stir in the dressing.
- Store in an airtight container in the fridge for up to a week.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow
4 comments
Delicious! I make the same salad with Walnuts and lime juice instead of sesame seeds.. But I will be trying your recipe also – thanks!
My husband went back for seconds. It was a terrific accompaniment to our Soy Curls Sloppy Joes. New fave combo at our house. Thank you for your work and creativity.
Love this! What a simple oil free dressing
Yum! This was crunchy full of flavour and the dressing went with it so well. Thank you for your simple and yummy recipes.