Breastfeeding Friendly Vegan Asian Cabbage Salad
Total time30 min
Prep time20 min
Cook time0 min
5.0(11)
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Learn more →Ingredients
4 servings
For the salad
- 4 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 1 cup shredded carrots
- 1 cup shelled edamame, thawed if frozen
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- 1 tsp sriracha
For serving
- ¼ cup sliced almonds, toasted
- 2 tbsp sesame seeds, toasted
Instructions
- 1
In a large mixing bowl, combine the green cabbage, red cabbage, carrots, edamame, scallions, and cilantro. Toss to distribute evenly.
- 2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, maple syrup, grated ginger, lime juice, and sriracha until smooth and fully combined.
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