Whole30 Napa Cabbage Salad
Bright, crunchy, and packed with vibrant flavors, this Whole30 Napa Cabbage Salad is a refreshing take on clean eating. Featuring a nutrient-rich blend of thinly sliced Napa cabbage, julienned carrots, crisp red bell pepper, and aromatic cilantro, this salad is elevated with the satisfying crunch of toasted almonds and sesame seeds. The zesty dressing, made with rice vinegar, coconut aminos, fresh ginger, and garlic, adds the perfect umami punch while keeping the recipe Whole30-compliant and gluten-free. Ready in just 25 minutes, this simple yet flavorful salad is perfect as a side dish or a light main, making it an ideal choice for busy weeknights or meal prep. Serve it chilled or at room temperature for a healthy, irresistible addition to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Napa cabbage
- 2 medium Carrot
- 4 stalks Green onions
- 0.5 cup Cilantro
- 1 medium Red bell pepper
- 0.5 cup Almonds
- 1 tablespoon Sesame seeds
- 3 tablespoons Rice vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Coconut aminos
- 1 clove Garlic
- 1 teaspoon Fresh ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the Napa cabbage and place it into a large salad bowl.
Peel and julienne the carrots, then add them to the bowl with the cabbage.
Slice the green onions thinly on the diagonal and add them to the bowl.
Chop the cilantro roughly and slice the red bell pepper thinly, then add both to the bowl.
In a small skillet over medium heat, toast the almonds until they are golden brown, about 3-5 minutes. Stir them frequently to avoid burning. Once toasted, let them cool slightly and then add them to the salad.
In the same skillet, lightly toast the sesame seeds until they are fragrant, about 2 minutes. Stir frequently and add them to the salad.
For the dressing, mince the garlic and grate the fresh ginger. In a small mixing bowl, whisk together rice vinegar, olive oil, coconut aminos, minced garlic, grated ginger, salt, and black pepper until well combined.
Drizzle the dressing over the salad and toss everything together to ensure the vegetables are evenly coated.
Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Serve the Napa cabbage salad chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 29.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 941 mg | 72% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2802 mg | 60% | |
*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.
