Sweet Sesame-Lime Cabbage Salad
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4
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Calories
180 kcal
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Course
Salad
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Cuisine
gluten-free
Sweet Sesame-Lime Cabbage Salad
Description
This Sweet Sesame-Lime Cabbage Salad combines shredded vegetables including cabbage, carrots, and green onions with fresh cilantro. The dressing made from fresh lime juice, apple cider vinegar, honey, and toasted sesame oil is whisked together with minced garlic, fresh ginger, and sea salt to create a flavorful coating that brings brightness and subtle sweetness to the crunch of the vegetables.
After mixing the ingredients and dressing, the salad is allowed to marinate for at least 15 minutes so the flavors meld and the cabbage softens slightly while maintaining crispness. Optional sliced almonds add texture contrast. The flavor profile is a blend of tangy, sweet, and nutty notes complemented by the sharpness of garlic and ginger.
This salad makes a fresh accompaniment to grilled or roasted proteins, or can be enjoyed alone as a light, healthful dish. The recipe notes suggest variations such as using peanut or almond butter for creaminess or swapping honey for vegan sweeteners. The salad keeps well refrigerated for up to four days.
Adjust seasoning as desired before serving to balance flavors. Adding a pinch of black or red pepper flakes can introduce a mild heat element if desired.
Ingredients
Salad Ingredients:
- 1 pound cabbage about ½ head, shredded
- 2 carrot or 1 cup, shredded
- 3 green onions , chopped (about ½ cup)
- ½ cup cilantro chopped, fresh
- ½ cup almonds optional crunch, sliced
Cabbage Salad Dressing:
- 3 tablespoons lime juice fresh
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon sesame oil toasted
- 1 garlic minced (about 1 teaspoon, clove
- 1 inch ginger minced (about 1 tablespoon, fresh
- ½ teaspoon salt sea salt
Instructions
- Combine the lime juice, vinegar, honey, toasted sesame oil, garlic, ginger, and salt in a large bowl. Whisk well to combine.
- Add the shredded cabbage, carrots, green onion, and cilantro, then toss well to coat everything with the dressing. Allow the salad to marinate for at least 15 minutes to let the flavors meld.
- Taste the salad again just before serving, and make any adjustments as needed. Add extra salt to boost the flavor, or a pinch of black pepper or red pepper flakes for extra spice. Top with sliced almonds for added crunch, and enjoy!
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- For a creamier texture, substitute toasted sesame oil with 2 tablespoons of peanut or almond butter in the dressing.
- To make the salad vegan, replace honey with agave or maple syrup according to taste.
- The recipe was updated for increased flavor; to use the original version, reduce apple cider vinegar and honey by 1 tablespoon each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Sodium | 336mg | 14% |
| Potassium | 442mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 5437IU | 109% |
| Vitamin C | 49mg | 54% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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