Fructose Free Thai Crunch Salad with Ginger-Sesame Dressing
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Learn more →Ingredients
4 servings
For the salad
- 3 cups purple cabbage, thinly shredded
- 2 cups green cabbage, thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 1 cup shelled edamame, thawed if frozen
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, roughly torn
- ½ cup dry-roasted cashews
- 2 tbsp sesame seeds
For the dressing
- 3 tbsp tamari
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tbsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Make the dressing: In a small bowl or jar, whisk together the tamari, lime juice, sesame oil, olive oil, honey, grated ginger, grated garlic, and red pepper flakes, if using, until the honey is fully dissolved and the dressing is smooth.
- 2
In a large mixing bowl, combine the shredded purple cabbage, green cabbage, carrots, edamame, and red bell pepper.
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