I don’t know about you, but I tend to getIMG_2228 tired of the traditional salad. When I started eating more raw foods, I needed to mix it up a little more, so I began to make this cabbage salad recipe. The thing I love about salads is they don’t have to be exactly right. You don’t really need a recipe, you just need a foundation or idea. Use this as your starter, and then make it your own – throw in what you love and enjoy!

Here’s my go-to Easy Napa Cabbage Salad:

What you need

*always use organic + fresh ingredients
Head of Napa Cabbage – option to grab the pre-shredded cabbage mix (I do sometimes!)
1-2 carrots, peeled
1 green pepper
[optional] 1/2 jalepeno pepper
1/4 white or red onion
1/2 cup (or more if you like) shelled edamamae (soy beans – I get them frozen)
1.5 tbsp soy ginger marinade
1 tbsp lemon garlic tessemae’s dressing (or make your own, olive oil, lemon juice, garlic)
dash of celtic sea salt
cracked black pepper
nuts for garnish

Wash, then shred or chop napa cabbage. Chop in your multi-cutter or vitamix (or hand chop) the green pepper, carrots, jalepeno, onion. Mix together.
Add edamamae, salt, pepper, + dressings*, then mix. Add nuts on top when you are ready to eat.
*cabbage will go soggy, so make this the day you plan to eat it or mix it up, then only add the dressings and nuts when you are ready to eat.




Tagged with: