Description
A vibrant and refreshing Napa Cabbage Salad with a zesty Asian dressing, featuring crisp vegetables, sweet orange segments, and toasted almonds for a delightful crunch. Perfect as a light meal or side dish, this salad combines fresh flavors and a tangy dressing with an easy-to-follow preparation.
Ingredients
Salad Ingredients
- 1 head napa cabbage, small to medium size, halved and sliced thinly
- 2 medium navel oranges
- 1 medium carrot, cut into matchsticks or grated
- 1 red bell pepper, sliced thinly and cut into bite-sized pieces
- 2 green onions, sliced thinly on the bias (use only dark green tops for Low FODMAP diet)
- 1/2 cup cilantro, chopped
- 1/2 cup sliced almonds
Asian Dressing
- 4 tablespoons rice wine vinegar
- 3 tablespoons neutral flavored oil such as vegetable or algae oil
- 2 tablespoons fresh orange juice (squeezed from remaining orange after segmenting)
- 1 tablespoon sesame oil
- 1.5 tablespoons reduced sodium soy sauce (use wheat free tamari or coconut aminos for gluten free, paleo or Low FODMAP diets)
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon freshly ground black pepper or to taste
Instructions
- Prepare the Oranges: Place one orange on a cutting board and cut off the top and bottom. Stand the orange upright and remove the peel by slicing from top to bottom all around, ensuring the white pith is removed. Then, carefully cut along both sides of each orange segment at a slight angle to release the segments. Set the orange slices aside for the salad and squeeze the remaining orange to collect about 2 tablespoons of juice for the dressing.
- Toast the Almonds: Preheat the oven to 350°F (175°C). Spread the sliced almonds on a rimmed baking sheet and bake for 7-10 minutes until golden brown and fragrant. Remove from oven and allow to cool.
- Prepare the Dressing: In a bowl, whisk together rice wine vinegar, neutral flavored oil, reserved orange juice, sesame oil, reduced sodium soy sauce, maple syrup, sea salt, and freshly ground black pepper until well combined.
- Assemble the Salad: In a large bowl, combine the sliced napa cabbage, orange segments, carrot matchsticks, sliced red bell pepper, green onions, and chopped cilantro.
- Toss and Serve: Pour enough Asian dressing over the salad to coat the ingredients and toss gently to combine. Sprinkle the toasted almonds on top. Serve immediately and enjoy the fresh, crisp flavors.
Notes
- Pro tip: Toast the almonds and prepare the dressing in advance to simplify meal prep. Store almonds in an airtight container for up to one week and dressing in the refrigerator for up to two weeks. Just shake well before using.
- This salad keeps well in the refrigerator dressed for up to 3 days, though for best texture and crunch, add almonds just before serving.
- Customize this salad by adding your favorite veggies or proteins such as edamame or shredded chicken for a heartier meal.
