Vietnamese Cabbage Salad

This recipe is for 1 serving of salad and dressing. The dressing recipe can be tripled or quadrupled and kept in the fridge for up to a week.


1 cup red cabbage, shredded

1 cup white cabbage, shredded

1/2 yellow pepper, chopped

1/2 carrot, chopped

1 tbsp. white or black sesame seeds

For the dressing:

1 tbsp. low-sodium soy sauce

1 tbsp. rice wine vinegar

1 tsp. sesame oil

1 cube ginger, thinly chopped

Chopped jalepeno, to taste

Add in your fave protein source...chicken, tofu, lentils, chickpeas, fish all work really well in this salad. Enjoy!

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