Paleo Napa Cabbage Salad
Bright, colorful, and packed with crunch, this Paleo Napa Cabbage Salad delivers a refreshing burst of flavor in every bite. Perfect for clean eating enthusiasts, this recipe combines crisp Napa cabbage, sweet carrots, and vibrant red bell peppers with the zesty kick of lime juice and a touch of honey for natural sweetness. Toasted almonds and sesame seeds add a satisfying nuttiness, while fresh cilantro and green onions elevate the dish with bold, herbaceous notes. Tossed with a light and tangy olive oil dressing, this gluten-free, dairy-free salad is ready in just 20 minutes and makes an ideal side or light main course. Healthy, delicious, and effortlessly Paleo, this salad is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 head Napa cabbage
- 2 medium Carrots
- 1 medium Red bell pepper
- 3 stalks Green onions
- 0.5 cup Fresh cilantro
- 0.5 cup Almonds
- 2 tablespoons Sesame seeds
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
Instructions
Start by rinsing and drying the Napa cabbage. Then, remove the outer leaves and core. Thinly slice the cabbage and place it in a large mixing bowl.
Peel and grate the carrots. Add them to the mixing bowl with the sliced cabbage.
Remove the seeds and core from the red bell pepper, then thinly slice it into strips. Add the strips to the bowl.
Slice the green onions thinly, both green and white parts, and add to the bowl.
Chop the fresh cilantro finely and add it to the bowl for a burst of flavor.
Toast the almonds in a dry skillet over medium heat, stirring frequently, for about 3-4 minutes until they are golden brown. Be careful not to burn them. Remove and let them cool before adding them to the salad.
Add the sesame seeds to the same skillet and toast them for about 1-2 minutes until they start to turn golden. Let them cool, then add to the salad.
In a small bowl, whisk together the olive oil, lime juice, honey, apple cider vinegar, sea salt, and black pepper to create the dressing.
Pour the dressing over the cabbage mixture and toss everything together until well combined.
Let the salad sit for a few minutes to allow the flavors to meld. Serve immediately and enjoy a refreshing, crunchy Paleo Napa Cabbage Salad!
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 46.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2999 mg | 64% | |
*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.
