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Vibrant Cabbage Asian Salad

Maximum crunch, zero effort, and a serious dose of Vitamin C in every bite. This salad is a lesson in nutrient density—packed with Vitamin K and antioxidants from the purple pigments, proving that healthy food can be both quick and flavorful. This dish is light, bold, and leaves you feeling energized.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Calories: 86
Ingredients Method Video Notes

Ingredients
  

  • 1 1/4 cup (100g) cabbage (mix of white and red)
  • 1/2 (packed) cup (70g) carrot
  • 1/2 (packed) cup (70g) cucumber
  • 1 small spring onion
  • 1 garlic clove
Glaze
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 1/2 tbsp white rice vinegar (any kind is fine)
  • 1 tbsp cane sugar (or granulated sugar)
  • 1 tsp sesame seeds (you can add more or less)

Method
 

  1. The Prep: In a bowl finely shred the white and red cabbage using a grater or a shredder. Shred the carrot and cucumber, cut them into thin strips. Thinly slice the spring onion and mince the garlic.
  2. The Glaze: Add the cane sugar, soy sauce, sesame oil, and rice vinegar directly over the veggies. Sprinkle the sesame seeds on top.
  3. The Toss: Toss thoroughly until every vegetable is coated in the glossy glaze. Enjoy ;)
    4. Stellka’s Tip: Switch it up! Swap sesame seeds for crushed peanuts, or add chili or lime juice for extra flavor. It’s the perfect versatile base for any protein.

Notes

Nutritional values per 100g:
58kcal
Proteins: 1,3g
Carbs: 8,3g
Fats: 2,4g
Fiber: 1,8g