Crunchy Asian Cabbage Salad with Ginger Sesame Dressing

The morning after…. After traveling for a few days and having to try to find some semblance of whole plant foods at conventional restaurants, I was feeling overfed on calorie dense (albeit vegan) foods, and really ready for some nice clean vegetables. (See my Travel post on Lake Tahoe and my Restaurant posts on Lone Eagle Cafe.) However, another result of having just returned from traveling was trying to put together an interesting meal from what I had left in the refrigerator before restocking. My scavenger hunt turned up some things that needed finishing up–half a head of red cabbage, a couple of green onions,  fresh cilantro and a small amount of fresh spinach and grated carrots. A nice raw salad sounded good.


I also had a couple of partial bags of vegetables in the freezer, so I steamed some bell pepper slices, some broccoli and some mixed vegetables and tossed in a little hot sauce.

These ingredients scored pretty high on my nutrient density scale–greens, cruciferous vegetables, onions, peas and great beans, (see my Health post  on Calorie Density/Nutrient Density So, if we look at the G-BOMB list that I posted about, I had everything the top items covered, except for mushrooms and berries and seeds. I decided to make a dressing with tahini and also sprinkle on some sesame seeds. (I guess I’ll have berries and mushrooms later!)

This salad doesn’t need much of a formal recipe, but here is what I made–This would probably make two normal servings, but I ate the whole salad over a few hours, for breakfast and lunch! See my post Health on Vegetables for Breakfast– Of course, you can add different vegetables. I think raw sugar snap peas. sliced, and raw red bell pepper would be great additions. Adding the steamed vegetables is optional. I really liked them.


1/3 head Red Cabbage, thinly sliced and chopped

1/4 bag fresh baby spinach

1/2 cup grated raw carrots

4 scallions, sliced–green and white parts

1/2 cup cilantro leaves

Optional–steamed and cooled mixed vegetables of your choice, tossed with a little hot sauce, if desired–I used frozen mixed vegetables, frozen mixed bell pepper slices, and frozen broccoli florets–about 2 cups

Toss all the vegetables with Asian Ginger Sesame Oil-free Dressing–see my Recipe here– This dressing is so good, I would eat it on almost anything!

Sprinkle with sesame seeds.


0 comments on “Crunchy Asian Cabbage Salad with Ginger Sesame DressingAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *