Ingredients
Scale
- 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
- 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
- Prepare the dressing by whisking together avocado oil, grated garlic, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and crushed red pepper flakes in a small bowl.
- In a large mixing bowl, add the sliced cabbage, cucumber matchsticks, toasted almonds, green onions, and chopped cilantro.
- Pour the prepared dressing over the salad mixture and toss until well combined and evenly coated.
- Sprinkle sesame seeds on top, toss lightly, and season with kosher salt to taste. Serve immediately or let the salad sit for 15 minutes for enhanced flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crunch, consider adding more toasted almonds or other nuts of your choice.
Feel free to adjust the amount of crushed red pepper flakes to suit your heat preference.
This salad can be made a few hours in advance; however, it’s best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg