Chopped Cabbage Salad with Asian Ginger Dressing

June 26th, 2014

IMG_2777

I’m still having fun creating new recipes for the elimination diet. A few weeks ago I posted a recipe for an Asian Kale Salad. At the time I was eating it daily (I truly post recipes for the things I eat the most). Once I started the elimination diet, I wasn’t able to eat soy or citrus anymore. After 2 weeks on the elimination diet I was craving this awesome salad and had to find a close second. Enter coconut aminos. It is a healthy alternative for soy sauce. And it hit the spot!

INGREDIENTS
½ green Napa cabbage, shredded
½ red cabbage, shredded
½ bag shredded carrots
2-3 scallions, sliced
1-teaspoon sesame seeds, lightly toasted

Vinaigrette
1-teaspoon ginger, minced (I use the tubes from Gourmet Garden)
1-teaspoon garlic, minced (I use the tubes from Gourmet Garden)
1-teaspoon lemongrass, minced (I use the tubes from Gourmet Garden)
4 tablespoons rice vinegar
4 tablespoons coconut aminos (you can buy this at Mrs. Greens or Whole Foods)
½ cup toasted sesame oil

DIRECTIONS

Add all the salad ingredients to a salad bowl. In a clean, glass jar, mix all the vinaigrette ingredients together. Pour some of the dressing on the salad and toss. Taste, season with additional dressing or coarse salt.

PRINT RECIPE|    E-MAIL



Please Comment