Red Cabbage Asian Crunch Salad Recipe

Name: Red Cabbage Asian Crunch Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Brown Rice Vinegar; 2 tablespoons Tamari; 1 teaspoon Maple Syrup; 1 tablespoon Fresh Ginger, minced; 1 tablespoon Light Sesame Oil; 1 cup Red Onion, thinly sliced; Sea Salt to taste; 3 cups Red Cabbage, shredded; 1 cup Carrots, peeled and shredded; 1 tablespoon Fresh Parsley, chopped for garnish; 1 cup Cooked Brown Rice; 1 tablespoon Toasted Sesame Oil

Servings: persons

2 tablespoons Brown Rice Vinegar
2 tablespoons Tamari
1 teaspoon Maple Syrup
1 tablespoon Fresh Ginger, minced
1 tablespoon Light Sesame Oil
1 cup Red Onion, thinly sliced
Sea Salt to taste
3 cups Red Cabbage, shredded
1 cup Carrots, peeled and shredded
1 tablespoon Fresh Parsley, chopped for garnish
1 cup Cooked Brown Rice
1 tablespoon Toasted Sesame Oil

1
Preheat oven to 400 degrees.
2
Toasted Brown Rice: Add the cooked brown rice to a parchment lined baking sheet. Drizzle with toasted sesame oil and toss to coat. Spread the rice in an even layer and toast for 15 minutes.
3
In a small bowl, whisk together the vinegar, tamari, maple syrup and ginger.
4
In a large saute pan heat the sesame oil over medium heat. Add the onion and a pinch of salt and saute until the onions are translucent, about 3 minutes.
5
Add the red cabbage, carrots, and a pinch of salt and saute until cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables. Remove from heat and sprinkle with fresh parsley and toasted brown rice. Enjoy! Yum!

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons Brown Rice Vinegar, 2 tablespoons Tamari, 1 teaspoon Maple Syrup, 1 tablespoon Fresh Ginger, minced, and more.

Yes, Red Cabbage Asian Crunch Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Cabbage Asian Crunch Salad

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