Heart-Healthy Napa Cabbage Salad
Bright, crisp, and brimming with nutrition, this Heart-Healthy Napa Cabbage Salad offers a flavorful way to support your wellness goals. Featuring a vibrant blend of napa cabbage, crunchy carrots, juicy cucumber, and sweet red bell pepper, this salad is a powerhouse of fresh veggies combined with the aromatic kick of scallions and cilantro. A tangy homemade dressing made with low-sodium soy sauce, rice vinegar, sesame oil, honey, and a zing of ginger and garlic brings every bite to life, while toasted sesame seeds add a delightful nutty crunch. Ready in just 20 minutes with no cooking required, this nutrient-packed dish is perfect as a refreshing side or a light, wholesome meal. Packed with antioxidants, fiber, and heart-friendly ingredients, it’s a deliciously easy way to boost your health and satisfy your taste buds!
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Recipe Information
Ingredients
- 1 head napa cabbage
- 1 medium red bell pepper
- 2 medium carrots
- 1 medium cucumber
- 3 stalks scallions
- 0.5 cup cilantro
- 2 tablespoons toasted sesame seeds
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 inch fresh ginger
- 1 clove garlic
- 0.25 teaspoon black pepper
Instructions
Start by preparing the napa cabbage. Remove any damaged outer leaves and rinse the cabbage under cold water. Pat dry.
Cut the cabbage in half lengthwise and then into quarters, removing the core. Thinly slice each section into bite-sized pieces and place in a large salad bowl.
Julienne the red bell pepper and carrots using a sharp knife or mandoline slicer for uniform thin strips.
Peel the cucumber and cut it into thin half-moon slices.
Add the cut vegetables—bell pepper, carrots, and cucumber—to the bowl with the cabbage.
Thinly slice the scallions, both white and green parts, and chop the cilantro leaves. Add these to the salad bowl.
In a small dry skillet over medium heat, toast the sesame seeds for 2-3 minutes until golden brown, stirring frequently to avoid burning. Set aside to cool.
Prepare the dressing: In a small bowl, combine low-sodium soy sauce, rice vinegar, sesame oil, fresh lime juice, and honey.
Grate the fresh ginger and garlic clove into the dressing mixture. Stir to combine.
Season the dressing with black pepper. Whisk until the honey is fully dissolved and the dressing is smooth.
Pour the dressing over the salad ingredients in the large bowl.
Toss the salad gently but thoroughly to ensure all the vegetables are coated in the dressing.
Sprinkle the toasted sesame seeds over the top of the salad just before serving.
Serve immediately as a side dish or light meal. Enjoy!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 35.4 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3280 mg | 70% | |
*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.
