Napa Cabbage Salad with Asian Dressing
Napa Cabbage Salad is crisp, crunchy and utterly addictive! This vegan salad is sweet, savory and tossed in an Asian dressing!
Ingredients
- 1 head napa cabbage small to medium size, halved and sliced thinly
- 2 medium navel oranges
- 1 medium carrot cut into matchsticks or grated
- 1 red bell pepper sliced thinly and cut into bite-sized pieces
- 2 green onions sliced thinly on the bias (use only dark green tops for Low FODMAP diet)
- 1/2 cup cilantro chopped
- 1/2 cup sliced almonds
Asian dressing:
- 4 tablespoons rice wine vinegar
- 3 tablespoons neutral flavored oil such as vegetable or algae oil
- 2 tablespoons fresh orange juice squeezed from remaining orange after segmenting
- 1 tablespoon sesame oil
- 1.5 tablespoons reduced sodium soy sauce use wheat free tamari or coconut aminos for gluten free, paleo or Low FODMAP diets
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon 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!
Nutrition
Calories: 202kcal, Carbohydrates: 15g, Protein: 5g, Fat: 15g, Saturated Fat: 1g, Sodium: 157mg, Potassium: 513mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2290IU, Vitamin C: 73mg, Calcium: 148mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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