Asian Cabbage Salad - Dr. Mark Hyman

Asian Cabbage Salad

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.

  • 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)
  1. Mix the cabbage and carrots in a large bowl and toss.
  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

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