Description
A colorful and crunchy salad featuring purple and green cabbage, carrots, and broccoli, topped with a rich sesame ginger dressing.
Ingredients
Scale
- 2 cups purple cabbage (finely shredded)
- 2 cups green cabbage (finely shredded)
- 1 cup bright orange carrots (julienned)
- 1.5 cups raw broccoli florets (cut small)
- 0.25 cup fresh green onions (finely sliced, divided)
- 1 tbsp toasted white sesame seeds
- 1 tbsp toasted black sesame seeds
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp freshly grated ginger
- 1 tbsp honey (or maple syrup)
- 2 tbsp neutral oil (like avocado oil)
Instructions
- Start by washing and drying the vegetables. Finely shred the purple and green cabbage.
- Julienne the bright orange carrots into thin strips.
- Cut the broccoli into small florets to ensure even coating in the dressing.
- Slice the fresh green onions finely, setting aside a portion for garnishing.
- In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, freshly grated ginger, honey (or maple syrup), and neutral oil.
- Whisk the ingredients together until everything is well combined.
- In a large bowl, add the finely shredded purple cabbage, green cabbage, julienned carrots, and broccoli florets.
- Pour the prepared dressing over the vegetables.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Top with toasted white and black sesame seeds, along with the reserved green onions for a fresh pop of color and flavor.
Notes
Store leftovers in an airtight container in the refrigerator and enjoy within 2-3 days for optimal freshness. Dress right before serving to keep veggies crispy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg