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Cabbage crunch salad with shredded cabbage, carrots and toasted almonds in a bowl

Cabbage Crunch Salad

Thinly sliced cabbage, carrots and green onions in a sesame rice vinegar dressing with toasted almonds and sesame seeds. Salted first so it stays crunchy.
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Prep Time 20 minutes
Cook Time 4 minutes
Resting 10 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Asian
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad
  • 1 small green cabbage about 1 1/2 lb, very thinly sliced
  • 1 tbsp kosher salt for salting, rinsed off
  • 2 medium carrots shredded
  • 4 green onions thinly sliced
  • 1/2 cup sliced almonds toasted
  • 2 tbsp sesame seeds toasted
Sesame dressing
  • 1/4 cup neutral oil avocado or canola
  • 3 tbsp unseasoned rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp soy sauce or tamari
  • 1 pinch salt to taste

Method
 

  1. Quarter and core the cabbage, then slice it as thinly as possible.
  2. Toss the cabbage with 1 tbsp kosher salt in a colander and let it drain 5–10 minutes.
  3. Rinse the cabbage well under cold water and dry it completely in a salad spinner or with towels.
  4. Toast the almonds and sesame seeds in a dry skillet over medium heat 3–4 minutes until golden; cool.
  5. Shake the oil, rice vinegar, honey, sesame oil, soy sauce and a pinch of salt in a jar.
  6. Toss the cabbage, carrots and green onions with the dressing. Top with almonds and sesame seeds just before serving.

Notes

Keeps up to 4 days refrigerated; store the toasted nuts and seeds separately until serving. Use maple syrup and tamari for a vegan, gluten-free salad. Nutrition is an estimate.