DTDinner Table

Sesame Cabbage Salad

personal recipe · Prep 15 minutes · Cook 0 minutes (no-cook)

Per serving: 90 cal · 1 g protein · 8 g carbs · 6 g fat

servings

  • Salad

    ½ medium green cabbage (≈450 g) - very thinly sliced
  • 2 carrots - shredded
  • 3 green onions - sliced
  • 1-2 tbsp sesame seeds (≈9 g)

  • Dressing

    3 tbsp rice vinegar (≈45 mL)
  • 1½ tbsp soy sauce (≈22 mL) - use tamari for gluten-free
  • 1½ tbsp toasted sesame oil (≈22 mL)
  • 1 tbsp neutral oil (≈15 mL)
  • 1 tbsp granulated sugar (≈12 g) - or maple syrup
  • ½ tsp grated fresh ginger (≈1 g)
  • ½ clove garlic - finely grated

Instructions

  1. Very thinly slice the cabbage, shred the carrots, and slice the green onions into a large bowl.
  2. Whisk together the rice vinegar, soy sauce, toasted sesame oil, neutral oil, sugar, ginger, and garlic.
  3. Pour the dressing over the vegetables and toss to coat.
  4. Let the salad sit 15-30 minutes before serving so it softens slightly and takes on the dressing.
  5. Toss with the sesame seeds just before serving.

Notes