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Ingredients
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- 3 tablespoons avocado oil
- 2 cloves garlic, grated or minced
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons honey
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 small head green cabbage, core removed and thinly sliced
- 1 english cucumber, cut into thin matchsticks
- 1 cup toasted slivered or sliced almonds
- 6 green onions, thinly sliced
- 1/2 cup chopped cilantro
- 2 tablespoons sesame seeds, mix of white and black
- kosher salt, to taste
Instructions
- Prepare the dressing by whisking together avocado oil, garlic, soy sauce, rice vinegar, sesame oil, honey, ginger, and crushed red pepper flakes in a small bowl until well combined.
- In a large bowl, combine the sliced cabbage, cucumber matchsticks, toasted slivered almonds, green onions, and chopped cilantro.
- Pour the dressing over the salad mixture and toss until everything is coated well.
- Sprinkle sesame seeds over the top and toss lightly. Adjust seasoning with salt to taste, serve immediately, or allow the salad to rest for 15 minutes before serving.
Notes
This salad tastes even better if allowed to sit for 15 minutes before serving to enhance the flavors.
Feel free to add other vegetables like bell peppers or carrots for extra crunch.
Store leftover salad in the fridge for up to 2 days, but note that it may become softer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg