Paleo Asian Cabbage Salad

serves 4-6


1/2 head of cabbage, shredded

1/2 head of red cabbage, shredded

3 green onions, chopped

3/4 cup slivered almonds

3 tablespoons roasted sesame seeds

1/4 cup sesame oil

1/4 cup PLUS 2 tablespoons apple cider vinegar

1/4 cup coconut aminos

1 teaspoon organic raw, wild honey

black pepper to taste


In a large bowl, add the cabbages, green onions, and almonds. When adding the sesame seeds, slightly crush them between your fingertips (this releases more flavor). Mix everything together.

In a small bowl, whisk together the remaining ingredients. Pour over the salad and mix until the cabbage is well coated. Taste, and adjust seasonings as needed.

The salad can be enjoyed immediately, but I prefer to let it marinate in the fridge for a few hours before serving. It tastes even better the next day.


Printed from Sweet Peony Blog.