📝 About This Recipe
This vibrant salad is a masterclass in texture, combining the delicate crunch of Napa cabbage with the buttery snap of slow-toasted almonds. Drawing inspiration from East Asian flavor profiles, it swaps heavy sodium for a punchy, citrus-forward dressing that highlights fresh ginger and toasted sesame. It is a refreshing, nutrient-dense dish that proves low-sodium cooking can be incredibly bold and satisfying.
🥗 Ingredients
The Salad Base
- 1 large head Napa Cabbage (shredded into thin ribbons, about 8-10 cups)
- 1 medium Red Bell Pepper (julienned into matchsticks)
- 2 medium Carrots (grated or julienned)
- 4 stalks Green Onions (thinly sliced on the bias)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 cup Edamame (shelled and steamed, no salt added)
The Toasted Crunch
- 1/2 cup Slivered Almonds (unsalted)
- 2 tablespoons Sesame Seeds (raw white or black)
Zesty Low-Sodium Dressing
- 1/4 cup Rice Vinegar (unseasoned to avoid hidden sodium)
- 3 tablespoons Extra Virgin Olive Oil (or avocado oil)
- 1 tablespoon Toasted Sesame Oil (for deep aromatic flavor)
- 1 tablespoon Fresh Lime Juice (about half a lime)
- 1 tablespoon Fresh Ginger (finely grated or minced)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Place a small dry skillet over medium-low heat. Add the slivered almonds and toast for 4-5 minutes, tossing frequently, until they turn a pale golden brown and smell fragrant.
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2
In the last 60 seconds of toasting the almonds, add the sesame seeds to the pan. They toast quickly, so watch for them to jump and turn slightly golden, then immediately remove the pan from heat and transfer the nuts/seeds to a small plate to cool.
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3
Prepare the Napa cabbage by removing any wilted outer leaves. Cut the head in half lengthwise, remove the core at the base, and slice the leaves crosswise into 1/4-inch thin ribbons.
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4
In a very large mixing bowl, combine the shredded cabbage, julienned red bell pepper, grated carrots, sliced green onions, and cilantro.
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5
Add the steamed edamame to the vegetable mixture. If using frozen edamame, ensure they are fully thawed and patted dry to prevent a watery salad.
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6
In a medium glass jar or small bowl, whisk together the rice vinegar, olive oil, toasted sesame oil, lime juice, honey, grated ginger, and minced garlic.
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7
Whisk the dressing vigorously until the honey is fully dissolved and the oil is emulsified into the vinegar.
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8
Taste the dressing. Because this is low-sodium, the 'zing' comes from the ginger and lime. If it needs more punch, add an extra squeeze of lime or a pinch more ginger.
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9
Drizzle about three-quarters of the dressing over the cabbage mixture and toss thoroughly with tongs to ensure every ribbon is coated.
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10
Let the salad sit for 5-10 minutes. This allows the cabbage to soften slightly and absorb the flavors of the ginger and sesame.
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11
Just before serving, add the cooled toasted almonds and sesame seeds. Reserving them for the end ensures they stay perfectly crunchy.
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12
Give the salad one final toss, adding the remaining dressing if the salad looks dry, and serve immediately in chilled bowls.
💡 Chef's Tips
Always toast your nuts and seeds; it adds a depth of flavor that compensates for the lack of salt. Use 'Unseasoned' rice vinegar, as the 'Seasoned' variety contains significant amounts of added sugar and salt. If you want even more crunch, you can add half a cup of crushed unsalted brown rice crackers just before serving. To make this a main course, top with grilled chicken breast or pan-seared tofu seasoned with black pepper and garlic powder. Store the dressing and the vegetable mix separately if you plan on having leftovers to prevent the cabbage from becoming soggy.
🍽️ Serving Suggestions
Pair with grilled salmon seasoned with lemon and cracked black pepper. Serve alongside a bowl of steaming jasmine rice or quinoa for a hearty meal. Complements a chilled glass of sparkling water infused with fresh cucumber and mint. Works beautifully as a fresh side for low-sodium turkey burgers or chicken skewers. Serve as a refreshing appetizer before a main course of steamed white fish and bok choy.