Description
This red cabbage and carrot salad is a fresh, crunchy, and colorful dish tossed in a tangy sesame-garlic dressing. It’s naturally vegan, gluten-free, and perfect as a side or light main meal.
Ingredients
- 2 cups shredded red cabbage
- 1 cup julienned or grated carrots
- 1/3 cup chopped fresh parsley
- 2 tablespoons toasted sesame seeds
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
Instructions
- In a large bowl, combine shredded red cabbage, grated carrots, and chopped parsley.
- In a small bowl, whisk together Dijon mustard, minced garlic, olive oil, maple syrup, soy sauce (or tamari), and rice vinegar until well blended.
- Pour the dressing over the vegetables and toss until evenly coated.
- Sprinkle toasted sesame seeds on top just before serving.
Notes
- Let the salad sit for 30–60 minutes before serving to enhance flavor and soften the cabbage slightly.
- Add nuts, chickpeas, tofu, or fruit for variation.
- Use tamari or coconut aminos for a gluten-free or soy-free version.
- Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
