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Asian Cabbage Salad

Asian Cabbage Salad

  • Ready In 10 minutes
  • Serves 4

This simple Asian Cabbage Salad comes from Liana Werner-Gray’s book, 10-Minute Recipes: Fast Food, Clean Ingredients, Natural Health. It’s packed with nourishing ingredients like carrots and sesame seeds that make up a crunchy, refreshing bite. This salad will really fill you up thanks to all the fiber in the cabbage and healthy monounsaturated fats from olive oil; it’s a healthy lunch or dinner option and also really easy to make! Click here for PDF version.

INGREDIENTS
  • For the salad:

  • 4 cups cabbage, shredded

  • 2 carrots, grated or shredded

  • For the dressing:

  • 1⁄4 cup olive oil

  • 1⁄2 teaspoon sesame oil

  • 1 tablespoon rice vinegar

  • 2 tablespoons roasted sesame seeds

  • 1⁄2 teaspoon salt

  • 1⁄4 teaspoon black pepper

  • 1 teaspoon amino acids, like Bragg Liquid Aminos or soy sauce (optional)

Step 1

Mix the cabbage and carrots in a large bowl and toss.

Step 2

Mix the dressing ingredients well in a separate bowl. Pour on the salad and toss until well coated.

Nutritional analysis per serving

calories 199.9 • total fat 16.1g • carbohydrate 14.5g • dietary fiber 2.8g • protein 2.2g

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.