I ate my teriyaki meatball bowls all week as dinner prep and absolutely loved all of them, but I desperately need one more vegetable side to balance elements out. So , I whipped upward a quick crunchy cabbage salad plus coated it in my yummy sesame ginger dressing up . It was just perfect . The crunchiness from the cabbage, carrots, and nuts was such a perfect contrast towards the meatballs and rice.
Originally posted 2-6-2012, up-to-date 7-23-2020.
This greens holds up beautifully in the refrigerator, therefore it’ s a great salad to utilize for meal prep! Just keep sesame ginger dressing separately in the vegetable salad mix, and include it just before serving. The greens mix (minus dressing) should remain good in the fridge for about 4-5 days.
This salad makes a great aspect dish, but you can also turn it in to a main dish by topping this with some Sticky Ginger Soy Glazed Chicken , or Sesame Tempeh . You can also add some frosty noodles to this salad for extra pizazz (this is the same base because my Frosty Peanut Noodle Salad ).
You either love or you dislike cilantro. It’ s all good. When you’ re not a cilantro partner, just leave it out of this greens. No need to replace it with everything.: )
See the complete post for the Sesame Ginger Dressing for more information on the ingredients and step-by-step instructions.
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First, eliminate your purple cabbage. You’ lmost all want about 4 cups as soon as shredded, which for me was half this small head of diet programs. To shred the cabbage, very first cut it into quarters, after that cut the core off the one fourth. Finally, cut across the quarter in order to shred the cabbage as carefully as possible.
Also shred 2 carrots (I use a cheese grater) and slice 4 green onions.
Draw the leaves from about ½ bunch of cilantro (about 1 cup cilantro leaves). Add the shredded diet programs, carrot, sliced green onion, cilantro leaves, and ½ cup nuts to a large bowl.
Following, make the Sesame Ginger Dressing . Add ¼ cup neutral salad oil (anything light-flavored oil like canola, peanut, grapeseed, etc . ), 2 Tbsp rice vinegar, 1 Tbsp me llaman sauce, 1 . 5 Tbsp honies, ½ Tbsp tahini, ¼ teaspoon toasted sesame oil, 1 clove garlic (minced), and ½ Tbsp grated fresh ginger to a blender. Mix until the dressing is smooth plus creamy.
Pour the particular sesame ginger dressing over the greens and enjoy!