It is still holiday time! What is more enticing and delicious than indulging during holiday season? Think of the idea of adding a fresh, light and refreshing salad to your rotation, what could be better than that? This sesame red cabbage salad is simple and easy to prepare. It tastes absolutely fantastic. This sesame red cabbage salad recipe is a winner. A recipe that will become part of your weekly rotation.
What makes it this sesame red cabbage salad so light ,refreshing and healthy you ask?
Cabbage is a great substitute for lettuce because it is crunchy and can last as leftovers. Cabbage is also extremely healthy. It contains fiber , antioxidants and vitamins.
Carrots also have antioxidant, fiber, as well as beta-carotene and other nutrients that are good for your eyesight.
Scallions are a great source of prebiotic fiber.
My partner Kim and I created this recipe together, and it has been such a fun recipe to test probably because we both really love cabbage. If you love simple, easy, and delicious gluten-free recipes like this sesame red cabbage salad, then you have to keep reading our blog!
The best part is that all the ingredients for this sesame red cabbage salad can be easily found in a well- stocked gluten-free pantry.
Zest & juice of two mandarins (about 4 tbsp)
tahini
sesame oil
rice wine vinegar
raw honey
gluten-free soy sauce (tamari)
grated ginger
kosher salt
red cabbage
carrots, grated
scallions
1.5 tbsp toasted sesame seeds
minced cilantro
But… What if I Don’t have a food processor?
While a food processor makes it easier than grating by hand you can use bags of shredded cabbage and carrots for this recipe.
Kitchen Tools You Will Need:
Food processor if you want to slice your cabbage and grate your carrots with a machine
If you make this recipe, please be sure to leave a review and rating below! And, since we both are on Instagram: Jamie, Kim be sure to tag us in your creations so that we can repost them!
Jamie and Kim
How to Make This Sesame Red Cabbage Salad
Dressing
1 tsp kosher salt
Zest & juice of two mandarins (about 4 tbsp)
3 tbsp tahini
1 tbsp sesame oil
2 tbsp rice wine vinegar
2 tsp honey
1 tsp soy sauce (tamari)
2 tsp grated ginger
Salad:
1 lb. thinly sliced red cabbage
2 mandarins, zested, separated into sections
7-8 oz carrot, grated
1 bunch scallions (about 6; 2-2.5 oz)
1.5 tbsp toasted sesame seeds
2 tbsp minced cilantro
1. Combine all dressing ingredients. Set aside
2. Combine all salad ingredients
3. Toss salad with dressing. It should marinate at least one hour before serving; you can marinate at room temperature as long as you will be serving within a few hours. If not, you can refrigerate. It should sit out for at least thirty minutes before serving. Optimally, it should be served within two days. It will not spoil if kept longer but the flavor degrades.
Notes:
- You can substitute one orange for two mandarins but do not use bottled orange juice.
- You can use bags of shredded red cabbage, and shredded carrots.
Did you make this recipe?
We’d love to see what you made – – tag @jamie_Feit, and @doc_k55 in your posts and we’ll re-share!