| 11 | 15 | 109 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 1/2 small head | Green cabbage (thinly sliced) |
| 1/2 small head | Red cabbage (thinly sliced) |
| 6 stalk(s) | Green onion, scallion, ramp (sliced diagonally) |
| 1 large | Carrots (peeled, coarsely grated) |
| 1 tbsp | Sesame seeds |
| 1/3 cup | Rice vinegar (for dressing) |
| 1/4 cup | Canola oil (for dressing) |
| 1 clove(s) | Garlic (minced, for dressing) |
| 1 tsp minced | Ginger root (for dressing) |
| 1 tsp | Soy sauce, low sodium (for dressing) |
| 1 tsp | Sesame oil (for dressing) |
1. In a large bowl, combine both cabbages, onion, carrot and sesame seeds.
2. Prepare dressing by shaking together rice vinegar, canola oil, garlic, ginger, soy sauce and sesame oil.
3. Pour dressing over salad, toss and refrigerate before serving. Ideally, allow to stand in fridge for an hour or more to allow flavours to mellow.
4. Re-toss before serving.
Cabbage
is a great source of fiber which helps to promote healthy digestion!
| Vegetables | 2.1 |
