Napa Cabbage Salad

Prep: 
10 minutes
Total: 
15 minutes
Makes: 
6 to 8 full servings
Utensil: 
Saladmaster Food Processor
3.5 Qt. Double Walled Bowl
small mixing bowl
Rate Recipe: 
Contributed By: 
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic plant-based diet that is both simple and delicious. www.marniwasserman.com

This salad makes a great addition to any meal.  It is light and crunchy.  Napa cabbage leaves are made of primarily water- in which case it is low in calories.  If edamame is added into the salad it will boost up the protein content in the salad.  It is also loaded with calcium and healthy fat from the sesame and sunflower seeds.

Ingredients

Salad
1
whole
napa cabbage, washed and shredded, use Cone #2
1
cup
shelled cooked edamame (optional)
(155
g)
13
cup
toasted sunflower seeds
(45
g)
2
tablespoons
black sesame seeds
(16
g)
14
cup
arame, soaked for 20 minutes and drained
(5
g)

Dressing

14
cup
olive oil
(60
mL)
14
cup
brown rice syrup
(84
g)
14
cup
brown rice vinegar
(60
mL)
1
tablespoon
San-J tamari
(15
mL)
1
tablespoon
sesame oil
(15
mL)
1
small or medium
onion, shredded, use Cone #1
1 - 2
cloves
garlic, shredded, use Cone #1

Directions

  1. Place the cabbage in a large salad bowl with the edamame.
  2. In a smaller bowl, combine all the ingredients for the dressing and mix well.
  3. Pour over the salad mixture in the bowl, then top with the seeds and arame.
  4. Toss well to combine and serve immediately.
Nutritional Information per Serving
Based on 8 servings
Calories: 
200
Total Fat: 
13g
Saturated Fat: 
2g
Cholesterol: 
0mg
Sodium: 
213mg
Total Carbs: 
16g
Dietary Fiber: 
4g
Sugar: 
7g
Protein: 
6g
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