Crunchy Asian Cabbage Salad

Two coleslaws in two weeks? Looks like we’ve been on a cabbage kick lately! These sides make a great alternative for the typical salad I usually serve with dinner. A perfect way to switch it up a bit. This dish was very light and refreshing with a hint of Asian flare. My cabbage was larger than what the original recipe called for so I increased the other ingredients slightly as well.

Adapted from Apple A Day

Ingredients
1 head cabbage, sliced thinly (~300 grams)
1 carrot, grated (~100 grams)
6 green onions, sliced and dark green ends discarded
2 tbsp cilantro, minced
2 tbsp reduced-sodium soy sauce
1/2 tsp ground ginger
2 tbsp white wine vinegar
1.25 tsp sesame oil
1.5 tsp lime juice
1 tbsp sesame seeds

Directions
1. Combine all ingredients in large bowl and toss well to combine. Place in fridge and let stand at least one hour. Before serving, toss once more.

The Facts
4 Servings