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Crispy Thai Cabbage Salad

Name: Crispy Thai Cabbage Salad
Prep time: 1020 s
Cook time: 300 s
Total time: 1500 s
Yield: 5
Ingredients: 3 cups Cabbage raw; 1/2 cup Carrots raw; 4 Units Onions spring or scallions (includes tops and bulb) raw; 1/2 cup Coriander (cilantro) leaves raw; 1 Unit Peppers hot chili red raw; 15 grams Seeds sunflower seed kernels toasted without salt; 5 grams Seeds sesame seeds whole roasted and toasted; 15 grams Seeds pumpkin and squash seed kernels roasted with salt added; 1 tablespoon Oil sesame salad or cooking; 3 tablespoons Lemon juice raw; 2 teaspoons Soy sauce made from soy and wheat (shoyu) low sodium; 1 tablespoon Seeds sesame butter tahini from raw and stone ground kernels; 1/4 cup Orange juice raw; 2 teaspoons Sugar turbinado; 1 teaspoon Ginger root raw; 1/4 teaspoon Salt table

25'

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This dish is a vibrant and flavorful salad featuring thinly sliced cabbage, grated carrot, and spring onions, combined with a mix of seeds and a tangy dressing.

Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Egg

Crustaceans

Salad

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 5 Portions +

Cabbage, raw

3 cups Cabbage, raw

Carrots, raw

1/2 cup Carrots, raw

Onions, spring or scallions (includes tops and bulb), raw

4 Units Onions, spring or scallions (includes tops and bulb), raw

Coriander (cilantro) leaves, raw

1/2 cup Coriander (cilantro) leaves, raw

Peppers, hot chili, red, raw

1 Unit Peppers, hot chili, red, raw

Seeds, sunflower seed kernels, toasted, without salt

15 grams Seeds, sunflower seed kernels, toasted, without salt

Seeds, sesame seeds, whole, roasted and toasted

5 grams Seeds, sesame seeds, whole, roasted and toasted

Seeds, pumpkin and squash seed kernels, roasted, with salt added

15 grams Seeds, pumpkin and squash seed kernels, roasted, with salt added

Oil, sesame, salad or cooking

1 tablespoon Oil, sesame, salad or cooking

Lemon juice, raw

3 tablespoons Lemon juice, raw

Soy sauce made from soy and wheat (shoyu), low sodium

2 teaspoons Soy sauce made from soy and wheat (shoyu), low sodium

Seeds, sesame butter, tahini, from raw and stone ground kernels

1 tablespoon Seeds, sesame butter, tahini, from raw and stone ground kernels

Orange juice, raw

1/4 cup Orange juice, raw

Sugar, turbinado

2 teaspoons Sugar, turbinado

Ginger root, raw

1 teaspoon Ginger root, raw

Salt, table

1/4 teaspoon Salt, table

Crispy Thai Cabbage Salad

Nutri value

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Instructions

6 Steps

25'

Total

17'

Preparation

Cooking

Waiting

Step by step

1 of 6

Combine Vegetables

In a large bowl, combine the cabbage, carrot, spring onion, coriander, and chilli.

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2 of 6

Toast Seeds

In a heavy-bottomed frying pan, toast the sunflower, sesame, and pumpkin seeds over medium-low heat, stirring to prevent burning. Remove from heat when the sesame seeds start to turn golden and the seeds become aromatic.

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3 of 6

Combine Seeds and Cabbage

Add the toasted seeds to the bowl with the cabbage mixture.

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4 of 6

Make the Dressing

In a medium bowl, combine the sesame oil, lemon juice, soy sauce, tahini, orange juice, coconut sugar, ginger, and salt. Stir well with a metal spoon to eliminate lumps and form a smooth dressing.

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5 of 6

Dress the Salad

Pour the dressing over the salad and mix thoroughly.

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6 of 6

Storage Instructions

The salad can be stored in the fridge for up to 3 days.

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