Spicy Asian Cabbage Salad
This recipe is crunchy, tangy, colorful and loaded with mouthwatering flavors. It's super healthy and super easy to make - and it's just so good! Eat it as a delicious side dish, add it to a Buddha Bowl or eat it for lunch. The possibilities are endless and all delicious.
Ingredients
- 4 cups Cabbage Thinly sliced
- ½ cup Red Cabbage Thinly sliced
- 5 medium Carrots Sliced
- 1 cup Red Bell Pepper Sliced
- 2 Shallots or 2 spring onions Chopped
- 1 clove Garlic Minced
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 3 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- 1 bunch Fresh Cilantro or Fresh Basil Chopped
- 2 tsp Soy Sauce Reduced Sodium
Dressing
- ½ tsp Garlic Powder
- ½ tsp Fresh Ginger Minced
- ½ tsp Chinese Five Spice Powder
- 1 tbsp Chili Sauce
- ¼ cup Soy Sauce
- 1 tbsp Rice Vinegar
- ½ tsp Red Pepper Flakes
- Juice from ½ Lime
- 2 tbsp Maple Syrup
Topping (optional)
- 3 tbsp Sesame Seeds
Instructions
- Heat a large wok or skillet. Add 3 tablespoons olive oil and the sliced carrots. Let the carrots cook for 3-5 minutes before adding all the rest of the veggies plus shallots. Let it cook for a few minutes.
- Add the sesame oil, smoked paprika, soy sauce, rice vinegar and garlic and stir together.
- Next, mix together all the ingredients for the sauce and pour it over the vegetables.
- Stir together and let it cook for a few more minutes. Add the cilantro and sesame seeds and serve.