1headnapa cabbagesmall to medium size, halved and sliced thinly
2mediumnavel oranges
1mediumcarrotcut into matchsticks or grated
1red bell peppersliced thinly and cut into bite-sized pieces
2green onionssliced thinly on the bias (use only dark green tops for Low FODMAP diet)
1/2cupcilantrochopped
1/2cupsliced almonds
Asian dressing:
4tablespoonsrice wine vinegar
3tablespoonsneutral flavored oilsuch as vegetable or algae oil
2tablespoonsfresh orange juicesqueezed from remaining orange after segmenting
1tablespoonsesame oil
1.5tablespoonsreduced sodium soy sauceuse wheat free tamari or coconut aminos for gluten free, paleo or Low FODMAP diets
1 tablespoonmaple syrup
1/4teaspoonsea saltor to taste
1/8teaspoon freshly ground black pepper or to taste
Instructions
Place the orange on a cutting board and cut off the top and bottom.
Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith.
Cut along one side of the orange segment.
Cut along the other side of the orange segment at a slight angle to remove.
Set the orange slices aside for the salad.
Squeeze the remaining orange after segmenting and reserve the juice for the Asian dressing (you'll have about 2 tablespoons).
Preheat the oven to 350 degrees. Place the almonds on a rimmed baking sheet and bake for 7-10 minutes or until golden brown and fragrant.
Place the rice wine vinegar, oil, reserved orange juice, sesame oil, soy sauce, maple syrup, salt and pepper in a bowl and whisk until combined.
Place the napa cabbage, orange slices, carrot, bell pepper, green onions and cilantro in a large bowl.
Toss with enough dressing to coat, and top with the toasted almonds. Serve and enjoy!
Notes
Pro tip:toast the almonds and prepare the dressing in advance to make meal prep even easier! Store the almonds in an air tight container for up to one week and store the dressing in the fridge for up to 2 weeks. Just shake and pour!
This napa cabbage salad recipe is great for meal prep and will keep in the refrigerator dressed for up to 3 days. For best results, top with almonds just before serving.
Customize this salad with your favorite veggies or protein such as edamame or shredded chicken!