Sweet Sesame-Lime Cabbage Salad


This light and refreshing salad has become a new favorite in our home.

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Featuring fresh lime juice and a just a touch of toasted sesame oil, it’s bursting with flavor and nutrition in each bite! Cabbage is a nutritional powerhouse, loaded with vitamin C to boost the immune system, the amino acid glutamine to help reduce inflammation, as well as several cancer fighting properties, which may help inhibit tumor growth. Paired with nutrient-rich limes and raw honey, this salad is a delicious way to eat your antioxidants!

What I especially love about shredded cabbage salads, is how well they hold up after being tossed with dressing. This salad makes the perfect packed lunch for school or work, and will actually get better as it marinates! If you make a large batch over the weekend, you’ll have a prepared salad ready to grab for the next few days!

Sweet Sesame-Lime Cabbage Salad
serves 2-4

Adapted from Ani Phyo

Ingredients:

For the salad:

12 oz. shredded cabbage
1 cup shredded carrots
1/4 red onion, thinly sliced
2 tablespoons fresh chives, chopped
large handful of fresh cilantro, chopped

For the dressing:

1/4 cup fresh lime juice
2 tablespoons diced shallot
2 tablespoons raw honey, or to taste
1 teaspoon raw apple cider vinegar
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/2 teaspoon of toasted sesame oil, or to taste

Directions:

Combine all of the dressing ingredients into a high-speed blender and blend until completely smooth. Adjust flavors to taste. (I only used 1/2 teaspoon sesame oil in my dressing, but feel free to increase the amount for a stronger sesame flavor. A little goes a long way!)

Combine the salad ingredients in a large bowl, and toss well with the prepared dressing. (I like to shake it together in a sealed glass tupperware.) Allow to marinate for at least 30 minutes in the fridge before serving.

Leftovers can be stored in the fridge for up to 4 days.

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4.6 from 9 reviews
Sweet Sesame-Lime Cabbage Salad
Author: 
Prep time: 
Total time: 
Serves: 2-4
 
A sweet and tangy cabbage salad, featuring fresh lime juice and a touch of sesame oil.
Ingredients
For the salad:
  • 12 oz. shredded cabbage
  • 1 cup shredded carrots
  • ¼ red onion, thinly sliced
  • 2 tablespoons fresh chives, chopped
  • large handful of fresh cilantro, chopped
For the dressing:
  • ¼ cup fresh lime juice
  • 2 tablespoons diced shallot
  • 2 tablespoons raw honey, or to taste
  • 1 teaspoon raw apple cider vinegar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ½ teaspoon of roasted sesame oil, or to taste
Instructions
  1. Combine all of the dressing ingredients into a high-speed blender and blend until completely smooth. Adjust flavors to taste. (I only used ½ teaspoon sesame oil in my dressing, but feel free to increase the amount for a stronger sesame flavor. A little goes a long way!)
  2. Combine the salad ingredients in a large bowl, and toss well with the prepared dressing. (I like to shake it together in a sealed glass tupperware.) Allow to marinate for at least 30 minutes in the fridge before serving.
  3. Leftovers can be stored in the fridge for up to 4 days.

Enjoy!

Substitution Notes:

  • For a sugar-free option, feel free to replace the honey with liquid stevia, to taste. You can also just reduce the honey, if you prefer.
  • If you don’t care for lime juice, fresh lemon juice would also work.
  • If you have fresh ginger on hand, you can substitute 1 tablespoon of fresh grated ginger for the 1/4 teaspoon of ground ginger.

Reader Feedback: What’s your favorite salad lately?

Comments

  1. Chris says

    This looks great. Is it okay for those with low thyroid function due to the raw cabbage?

    Also, is there an alternative oil for sesame oil? I am allergic to sesame seeds, so I’m not sure about the oil.

    Thanks.

  2. Lori says

    I have a double batch of this marinating in my fridge now. From the sampling I took, this is amazing! Thanks for the recipe!

  3. Amber says

    Hi! I can’t wait to try this recipe. Is there truth to eating too many orange vegetables can turn your skin orange? What is your knowledge on the topic? Thanks!

  4. says

    Made this for lunch today….actually my husband made it (LOVE that your recipes are easy enough that he can do them) and it was delicious! Thanks!

  5. Anna says

    Very light indeed! I made this last night and though it had a great flavor, it was not filling at all for my 6′ 5″ husband. While we were eating it, he suggested serving leftovers over rice and maybe adding a bit of chicken so that’s what I did today and it was amazing! We don’t often have chicken but this dish was great with baked chicken seasoned with an orange ginger seasoning salt and a bit of grass fed butter. I also used volcano rice instead of a brown rice. Similar taste but rich with minerals! Thanks for the recipe!

  6. Emily says

    I just made this exactly as the recipe dictates and it was DELICIOUS. I will be keeping this in the rotation for sure. (For some reason, this reply box won’t let me give it five stars, so it gets four…but it is really a five star recipe.)

  7. Emma says

    I love this salad! I actually let it sit for two days in the fridge before I got around to eating it. The flavors stewed nicely, and the cabbage is still crisp! I added WAY too much lime juice (and probably too much ACV), so I ended up doubling the amount of honey, sesame seeds and added some stevia as well. Hah. I probably made enough dressing for 3X the amount of cabbage :P. Next time I’ll go easy on the lime juice and vinegar. Nice flavors though!

  8. says

    This is a great recipe! It has a lot of ingredients- so for me at least- it took a bit to prepare, but it’s delicious! Will definitely make again!

  9. Nancy says

    i absolutely love this dressing. used lemon instead of lime since i didn’t have any on hand but it still turned out awesome! Thank you :)

  10. Leah says

    This is my new favorite salad! I love the way the flavors pop and how the little bit of sesame oil packs a huge flavor punch. I love your blog!!

  11. says

    I wasn’t following you before now, even though I have been making your choco pb banana milkshakes for treats for my family fairly often after finding that recipe on Pinterest.

    Today I did a Pinterest search for cabbage salad and this recipe came up and I’m planning to make it tonight. Because of that I am now following you on Pinterest, FB and Twitter for more healthy recipe inspiration :) I am always trying something new!

  12. Wendy says

    I just made this yesterday and it is AMAZING! I agree that one needs to taper the dressing to one’s taste as some people like more sweet and others more tart. I doubles this recipe…and used 3 limes for 1/2 cup juice. But for the honey, I only used 3 tablespoons instead of 4 and then slowly added a small amount of stevia (natural sweetener) to get the dressing to exactly my taste….and I added more sesame oil than what was recommended, and subsituted garlic instead of shallot as I only had garlic on hand. This slaw is even better the next day! My boyfriend loved this too!! Thanks!!

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