I love the cabbage slaw at Whole Foods. It’s crunchy, sweet and salty at the same time, and quite filling. I experimented a little to arrive at this recipe. It’s not an exact replica; rather, my own version. And let me tell you — it’s very delicious. Because cabbage is loaded with fiber, this raw cabbage salad is filling and healthy at the same time. Serve it alongside a veggie burger, and it will make a super satisfying, healthy meal.
I am a huge fan of sesame seeds. I always have white and black sesame seeds in my pantry. I like using black sesame seeds in this salad because the contrast between the light colored cabbage and the black sesame is beautiful. But either type of sesame seed will work just fine in this salad. I also like to add some shredded carrot for color. You could also use thinly sliced red bell peppers instead.
The dressing is simple to make, but has a ton of flavor. It has maple syrup for sweetness, and rice vinegar for some tang. If you don’t have rice vinegar, use apple cider vinegar instead. I add sesame oil to this dressing; it’s one of my favorite oils. If you are not a fan, use olive oil instead.
Cabbage Salad with Sesame Maple Dressing and Roasted Cashews
Serves 4 to 6
- 5 cups shredded green cabbage
- 1 small carrot, peeled and shredded (optional)
- 1 or 2 green onions, chopped (optional)
- 1 tablespoon maple syrup
- 1 1/2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 3/4 tablespoon toasted sesame seeds
- 2 tablespoons roasted cashews
Place the shredded cabbage, carrot and green onion in a bowl. Whisk together all the dressing ingredients (maple syrup, rice vinegar, sesame oil and salt). Add the dressing to the cabbage and toss well. Top with sesame seeds and cashew nuts. This salad will keep in the fridge for up to one day.
Photo credits: Sala Kannan