Viral Cabbage Salad

Viral Cabbage Salad

You may have seen the “viral” carrot or cucumber salads floating around the internet. The idea being that they are super simple to make and use only a single ingredient.

This is my version made with cabbage. I have a love affair with all things cabbage, so it was only fitting that I make a viral cabbage salad. Cabbage can be helpful to digestion because it has a high amount of fiber as well as gut friendly because it contains prebiotics.

This salad is fresh, crunchy and dressed in a simple and really delicious, almost drinkable dressing!

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Serves 2-4

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Ingredients

1/2 head (300-375g) medium Green Cabbage (Use any variety you like)
1 1/2 Tbsp (45g) Toasted Sesame Seeds
Salt & Pepper to taste

Dressing

2 Tbsp (30ml) Soy Sauce
1 1/2 tsp (7.5ml) Toasted Sesame Oil
1 tsp (5ml) Black Vinegar (found in Asian markets)
1 1/2 tsp (7.5ml) Rice Vinegar
1 tsp (5g) Vegan Honey or Agave
1 “ knob Ginger, peeled and grated
Juice from 1/2 Lime

Toasting Sesame Seeds

1.Toast 1 cup of raw sesame seeds in a dry frying pan on medium heat.

2.Spread them out in one single layer and move them around every so often until they become fragrant and take on a light golden color. Keep an eye on them as they can burn quickly.

3.Remove them from the pan and allow them to cool before storing in a sealed jar. They should keep in your pantry for up to 4 months.

Directions

1.Make the dressing by combining the soy sauce, rice and black vinegars, lime juice, grated ginger, vegan honey and toasted sesame oil. Whisk until well combined. Set aside.

2.Chop the head of cabbage in half and cut out as much of the hard root/stem as possible.

3.You can either shred the cabbage by slicing it thinly or lay it cut side down and cut into larger pieces. Place the cut cabbage into a large bowl. Season with salt & pepper and mix in the toasted sesame seeds.

4.Pour the dressing over and toss well. You can allow the salad to marinate for 10 minutes or enjoy it right away!