Ingredients
Dressing
- 3 tablespoons avocado oil
- 2 cloves garlic, grated or minced
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons honey
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
Salad
- 1 small head green cabbage, core removed and thinly sliced
- 1 English cucumber, cut into thin matchsticks
- 1 cup toasted slivered or sliced almonds
- 6 green onions, thinly sliced
- 1/2 cup chopped cilantro
- 2 tablespoons sesame seeds (a mix of white and black)
- Kosher salt, to taste
Instructions
- Make the dressing: In a small bowl, whisk together the avocado oil, grated garlic, light soy sauce, rice vinegar, toasted sesame oil, honey, freshly grated ginger, and crushed red pepper flakes until smooth and well combined.
- Prepare the salad: In a large mixing bowl, combine the thinly sliced green cabbage, cucumber matchsticks, toasted slivered or sliced almonds, thinly sliced green onions, and chopped cilantro.
- Toss the salad: Pour the prepared dressing over the combined salad ingredients. Toss thoroughly to ensure every piece is evenly coated with the flavorful dressing.
- Finish and serve: Sprinkle the sesame seeds over the top of the salad and give a gentle toss to distribute them. Season with kosher salt to taste. Serve the salad immediately for the freshest crunch or let it rest for 15 minutes to allow the flavors to meld beautifully before serving.
Notes
- This salad can be made ahead of time and refrigerated; letting it sit for 15 minutes enhances the flavor melding.
- For a spicier kick, increase the crushed red pepper flakes according to taste.
- Use gluten-free soy sauce or tamari to make this salad gluten-free.
- Toasting almonds and sesame seeds fresh before adding intensifies their nutty flavor.
- Serve as a refreshing side dish with grilled meats, tofu, or as a light lunch option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
