Cara’s Cabbage Salad- Vegan, Gluten Free

Cabbage Salad2

Cabbage is under rated in my opinion. It might not be known as super healthy when compared to kale or spinach but it helps prevent against cancer, is great for weightloss and is food for your brain. Cabbage is also very hydrating and the crunchy texture has me grabbing for it whenever I want to make a delicious and refreshing salad. I tend to keep it pretty simple and balance out the flavors and textures with fresh herbs, almonds and avocados. 

Cabbage Salad

I have strong memories of going to the mall with my mom in Pheonix as a young gril for this one cabbage salad at a small asian resturant in the food court more than actually shopping for anything. It was really basic and contained maybe 4 ingredients: cabbage, sesame oil, green onion and peanuts. We were obsessed. We would go to eat and order an extra one for the next day becuase we could not get enough. Looking back I am really confused as to why we never just made our own version at home as it would have been more cost effective and ultimately saved us a trip to the mall. My love for cabbage salad has not diminshed at all, infact it has probably grown to become one of my favorite quick bites to toss together. This salad is also great for packed lunches because the cabbage does not get all soggy like spinach or romaine would if you added the dressing in the morning before heading to work or school. 

What you Need:
3 cups sliced napa cabbage 
1/2 avocado- cut in cubes
3-4 basil leaves- thinly sliced
1/4 cup red onion- thinly sliced
1/4-1/2 cup sliced almonds
1/4 cup sesame oil
1-2 drops liquid stevia
pinch pink salt & pepper

Combine all the salad ingredients in a bowl and toss. Then combine the sesame oil, stevia, salt and pepper in a small cup, and whisk together. Pour over the salad and toss once more. Garnish with more almonds and basil. Enjoy!

I hope you love this salad as much as I do!

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