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Fresh carrot and cabbage salad served over mixed greens with whole cashews, green onions, Thai peppers, garlic lemon dressing, and sesame oil in a healthy nutrient-rich bowl.
Noomi Health

Crunchy Carrot-Cabbage Salad

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Prep Time 15 minutes
Servings: 4 People
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded carrots
  • 2 cups shredded cabbage
  • 2 tablespoons olive oil
  • 2 tablespoons sesame seed oil
  • 2 tablespoons coconut aminos
  • 2 tablespoons white vinegar
  • 2 tablespoons fresh lemon juice
  • 5 cloves garlic minced
  • Celtic sea salt to taste
  • 2-3 Thai peppers thinly sliced (adjust to preferred heat level)
  • 5 green onions sliced
  • 1 cup whole cashews
  • 4 –6 cups mixed greens
  • 1/4 cup Toasted Sesame Seeds

Equipment

  • 1 Large Glass Bowl

Method
 

  1. In a large bowl, combine the shredded carrots and cabbage.
  2. In a separate small bowl, whisk together:
  3. Olive oil
  4. Sesame seed oil
  5. Coconut aminos
  6. White vinegar
  7. Lemon juice
  8. Minced garlic
  9. A pinch of Celtic sea salt
  10. Pour the dressing over the carrot and cabbage mixture. Toss thoroughly until everything is evenly coated.
  11. Let the salad marinate for 10–15 minutes to allow the flavors to develop.
  12. Arrange mixed greens on serving plates or in a large serving bowl.
  13. Top the greens with the marinated carrot-cabbage mixture.
  14. Garnish with:
  15. Sliced Thai peppers
  16. Green onions
  17. Whole cashews
  18. Taste and add additional Celtic sea salt or lemon juice if desired.
  19. Add sliced avocado for healthy fats.
  20. Sprinkle with hemp hearts for extra protein and omega-3s.
  21. Top with grilled chicken, wild-caught salmon, or organic tofu for a complete meal.
  22. Add fresh cilantro or basil for additional flavor and antioxidants.

Notes

* This salad tastes even better after chilling in the refrigerator for 30–60 minutes before serving.