Napa Cabbage Salad

Making an easy salad for either lunch or dinner is one of my favorite ways to add more vegetables into my routine. This delicious crunchy napa cabbage salad is fantastic. It stores relatively well and is so good with the cashew dressing!

Course Salad

Cuisine International

Keyword napa cabbage

Diet Paleo

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 276

Author Simone

Ingredients

Salad

½ Napa cabbage finely sliced
½ red cabbage shredded or finely sliced
1 red pointed pepper diced
200 grams 200 g carrots, grated
2 green onions sliced
½ bunch fresh cilantro
75 grams sliced almonds toasted

Dressing

2 tbsp almond butter
1 tbsp olive oil
1 tbsp lemon juice
1 tsp freshly grated ginger
1 tsp honey
Optional: water to thin
Salt and pepper

Instructions

For the salad, clean and prepare all the vegetables and mix them together. Keep the cilantro separate for now.
½ Napa cabbage, ½ red cabbage, 1 red pointed pepper, 200 grams 200 g carrots, grated, 2 green onions
Make the dressing by mixing all the ingredients thoroughly. If the almond butter is too thick, using an immersion blender can help. Season with salt and pepper.
2 tbsp almond butter, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp freshly grated ginger, 1 tsp honey, Optional: water to thin, Salt and pepper
Mix the dressing into the salad, sprinkle with cilantro and sliced almonds and serve immediately.
½ bunch fresh cilantro, 75 grams sliced almonds

Notes

Storing: You can store the napa cabbage salad for 2-3 days in an airtight container in the fridge. Keep the dressing separate!

Nutrition