Sesame Cabbage Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
37%
Sesame Cabbage Salad
45 min.
8
43kcal

Suggestions


Looking for a refreshing and vibrant side dish that’s full of flavor and texture? This Sesame Cabbage Salad is a perfect choice for any meal! Packed with crunchy veggies like cucumbers, napa cabbage, and red cabbage, it’s not just a treat for your taste buds but also a feast for the eyes. The combination of fresh cilantro, green onions, and a sprinkle of roasted sesame seeds adds a delightful burst of freshness and nutty goodness to each bite.

What makes this recipe even better is that it's incredibly easy to prepare and can be made ahead of time, so it’s great for meal prepping or for impressing your guests at your next dinner party. The sesame dressing, made with a perfect balance of rice vinegar, sesame oil, and just a touch of sweetness, ties everything together beautifully. Whether you’re following a vegetarian, vegan, gluten-free, or dairy-free diet, this salad checks all the boxes while keeping things light and satisfying.

Best of all, with only 43 calories per serving, this salad is a guilt-free addition to any meal. It’s the ideal starter, side dish, or even a healthy snack to enjoy anytime. So why wait? Bring some color and crunch to your table with this simple yet flavorful Sesame Cabbage Salad!

Ingredients

  • lb cucumber english
  • 0.3 cup cilantro leaves fresh chopped
  • 0.3 cup spring onion thinly sliced
  • oz napa cabbage shredded finely
  • cup onion red
  • oz cabbage shredded red finely
  • tablespoons sesame seed (see notes)

Equipment

  • bowl

Directions

  1. Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day.
  2. Up to 1 hour before serving, layer napa cabbage and red cabbage in a large bowl (see notes).
  3. Pour marinated cucumber mixture over the top.
  4. Sprinkle with green onions, cilantro, and sesame seeds. Just before serving, mix well.
  5. Sesame dressing: In a small bowl or 1-cup glass measure, mix 1/2 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon vegetable oil, 1 tablespoon Asian (toasted) sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon ground white pepper. Makes about 3/4 cup.

Nutrition Facts

Calories43kcal
Protein14.59%
Fat21.96%
Carbs63.45%

Properties

Glycemic Index
23.75
Glycemic Load
1.22
Inflammation Score
-6
Nutrition Score
7.9060870331267%

Flavonoids

Cyanidin
59.49mg
Delphinidin
0.03mg
Pelargonidin
0.01mg
Apigenin
0.02mg
Luteolin
0.04mg
Isorhamnetin
1mg
Kaempferol
0.29mg
Myricetin
0.07mg
Quercetin
4.9mg

Nutrients percent of daily need

Calories:42.74kcal
2.14%
Fat:1.19g
1.83%
Saturated Fat:0.19g
1.18%
Carbohydrates:7.72g
2.57%
Net Carbohydrates:5.81g
2.11%
Sugar:3.39g
3.76%
Cholesterol:0mg
0%
Sodium:13.26mg
0.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.78g
3.55%
Vitamin K:42.55µg
40.52%
Vitamin C:27.8mg
33.7%
Manganese:0.25mg
12.57%
Vitamin A:541.93IU
10.84%
Folate:40.18µg
10.05%
Vitamin B6:0.19mg
9.54%
Potassium:272.37mg
7.78%
Fiber:1.92g
7.67%
Calcium:71.09mg
7.11%
Copper:0.13mg
6.61%
Magnesium:25.58mg
6.39%
Phosphorus:50.5mg
5.05%
Iron:0.88mg
4.87%
Vitamin B1:0.07mg
4.83%
Vitamin B2:0.07mg
3.94%
Zinc:0.45mg
2.99%
Vitamin B5:0.25mg
2.5%
Vitamin B3:0.43mg
2.14%
Selenium:1.33µg
1.9%
Source:My Recipes