This simple salad has a complex flavor because of the sesame oil, ginger, and sriracha—an Asian hot chili sauce—in the dressing. The best thing is that it takes just a few minutes to make.
SOY-FREE OPTION*, GLUTEN-FREE OPTION**
TOTAL PREP TIME: 15 minutes
YIELD: 4 servings
INGREDIENTS:
- 1 large head napa cabbage, shredded or chopped small
- 2 large carrots, grated (peeled if not organic)
- 2 stalks celery, minced
- 1 cup (172 g) cooked black soy beans or 1 can (15 ounces, or 425 g), rinsed and drained (*use chickpeas or other non-soy bean)
FOR THE DRESSING
- 1/2 cup (120 ml) sesame oil
- 1/4 cup (60 g) rice vinegar
- 1 tablespoon (8 g) grated fresh ginger
- 1 tablespoon (15 ml) soy sauce (use coconut aminos or *gluten-free soy sauce)
- 1 teaspoon sriracha (**use gluten-free)
INSTRUCTIONS:
- In a large salad bowl, combine the shredded or chopped napa cabbage, grated carrots, minced celery, and cooked black soy beans (or alternative beans).
- In a small bowl, mix together the sesame oil, rice vinegar, grated fresh ginger, soy sauce (or alternative), and sriracha.
- Pour the dressing over the salad and toss to coat all the ingredients.
- Store the salad in the refrigerator for up to 3 days.
- Serve and enjoy!
NUTRITIONAL INFORMATION:
PER HEAPING 2-CUP (455 G) SERVING
- 354.3 calories; 31.4 g total fat; 4.5 g saturated fat; 8.9 g protein; 14.3 g carbohydrate; 5.0 g dietary fiber; 0 mg cholesterol.
SERVING SUGGESTIONS & VARIATIONS:
- Add other farmers’ market veggies and cut them small. I like to use snow peas, bean sprouts, and bell peppers.
- You can also top this salad with tofu or a crispy chickpea patty to make it a heartier meal.
FANCY BEAN SUBSTITUTES:
- Edamame, Ayocote Negr
