Salads
Asian Cabbage Salad with Sesame – Vegan version
Crisp, fresh Asian cabbage salad with a sweet sesame-soy dressing Vegan version: Date syrup (silan).
⏱ 45 min🍽 4 servings 🌍 Middle Eastern👩🍳 Afoona🧩 2 parts
👨🍳 Method
For the Salad Dressing
- 1
In a small bowl, whisk the vinegar, soy sauce, date syrup, sesame oil, ginger, garlic and black pepper until smooth.
Bowl
To assemble
- 2
Put the cabbage, red cabbage, carrot and green onion in a large bowl.
Bowl
- 3
Pour in the dressing and toss well.
- 4
Refrigerate for at least 20 minutes so the vegetables absorb the dressing.
Refrigerator💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
- 5
Serve topped with the toasted sesame seeds.
180calories
5 gprotein
16 gcarbs
10 gfat
● protein 12%● carbs 38%● fat 50%
Per serving (263 g), of 4 servings
For the Salad Dressing · To assemble ·
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