Sweet Sesame-Lime Cabbage Salad


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

sweet sesame-lime cabbage salad in a bowl

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.

sweet sesame-lime cabbage salad in a bowl

4.67 from 12 votes
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Sweet Sesame-Lime Cabbage Salad
Prep Time
10 mins
Total Time
10 mins
 

A sweet and tangy cabbage salad, featuring fresh lime juice and a touch of sesame oil.

Course: Salad
Servings: 2
Calories: 163 kcal
Author: Detoxinista.com
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 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 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!)
  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?

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Comments

Wendy

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!!

Sheena

As a raw food vegan I’m always looking for new ways to prepare raw vegetables. This salad turned out wonderful. It was crunchy and sweet and tangy. I will be making it a lot in the future.

Jodie

Great way to use that 1/2 a cabbage you forget about! Super delicious, someone just gifted me from honey from their hives, so I used it, modified to 1Tbl. And was perfect for me. Threw in toasted sesame seeds and some hemp hearts for a little texture and color. Thanks for your wonderful recipes!

Melissa

Just made this and its amazingly good. Tweaked the dressing a bit and used half stevia…I also added fresh parsely and basil I had in the garden.

Pamela

I just made this and the flavor is just what I wanted, a hint of ginger, light sesame oil with citrus. I can see that this won’t last long in my household. I substituted 1 medium garlic clove for the shallots and I added raw almonds. I can’t wait to have this tomorrow after the dressing has blended well with the salad. Thank you for this great recipe~!

Benny

Loved this salad! Thank you for sharing it.

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