Ingredients
- 1 large head Chinese or napa cabbage, finely shredded
- 1 small head red cabbage, finely shredded
- 8 oz Korean radish or daikon, peeled and cut into matchsticks
- 1 English cucumber, thinly sliced
- 10 oz frozen shelled edamame, thawed
- 2 large carrots, shredded
- 4 green onions, sliced
- 1 bunch fresh cilantro, chopped
- Juice of 2 large limes
- 3 tablespoons extra virgin olive oil
- 2 tablespoons raw honey
- 3 garlic cloves, pressed
- 1/2 teaspoon sea salt
- 1/2 teaspoon black or white pepper
- 1/2 teaspoon crushed chili flakes
- 2 teaspoons toasted sesame oil
- Sesame seeds (for garnish)
Instructions
- Prepare and shred all vegetables. Place napa cabbage, red cabbage, radish, cucumber, edamame, carrots, green onions, and cilantro in a large bowl.
- In a small jar, combine lime juice, olive oil, honey, garlic, salt, pepper, and chili flakes. Shake well until emulsified.
- Drizzle the dressing over the salad and toss thoroughly to coat.
- Finish with toasted sesame oil and sesame seeds before serving.
- Store in the fridge up to 48 hours.
Notes
- Best served chilled for maximum crunch and flavor.
- Can add grilled chicken, shrimp, or tofu for extra protein.
- Use tamari or coconut aminos instead of salt for added umami and gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
