Dairy-Free Crispy Cabbage and Carrot Salad
Bright, crunchy, and bursting with bold flavors, this Dairy-Free Crispy Cabbage and Carrot Salad is the perfect side dish for a healthy meal or a refreshing standalone snack. Featuring a vibrant mix of green and red cabbage, sweet shredded carrots, and aromatic cilantro, this salad gets an added pop of flavor from toasted sesame seeds and a tangy soy-ginger dressing. Completely dairy-free and effortlessly gluten-free when using tamari, the recipe comes together in just 20 minutes without any cooking required. Ideal for meal prep or potluck gatherings, this salad boasts a satisfying crunch in every bite while offering a nutrient-packed, guilt-free alternative to heavier options. Serve it chilled or at room temperature for a versatile dish that will impress! Keywords: dairy-free salad, cabbage carrot salad, gluten-free dressing, sesame ginger dressing, healthy side dish.
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Recipe Information
Ingredients
- 0.5 head green cabbage
- 0.5 head red cabbage
- 3 large carrots
- 3 stalks green onions
- 0.25 cup fresh cilantro leaves
- 2 tablespoons sesame seeds
- 0.25 cup rice vinegar
- 2 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the vegetables: Finely shred the green and red cabbage using a sharp knife, a mandoline slicer, or a food processor.
Peel the carrots and then grate them using a large grater or a food processor with a grating attachment, creating coarse strands.
Thinly slice the green onions, both the white and green parts.
Roughly chop the cilantro leaves.
In a large salad bowl, combine the shredded green cabbage, red cabbage, grated carrots, green onions, and cilantro. Toss everything together to mix well.
In a small dry skillet, toast the sesame seeds over medium heat, stirring frequently until they are golden brown and fragrant. This should take about 2 to 3 minutes. Remove from heat and set aside.
For the dressing, in a small bowl combine rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, salt, and pepper. Whisk until well blended.
Pour the dressing over the cabbage mixture, tossing thoroughly to ensure the vegetables are well coated.
Sprinkle the toasted sesame seeds over the top of the salad and toss once more.
Let the salad sit for about 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 50.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2744 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
