{NEW} Crunchy Salad with Lemon Ginger Dressing . Don’t let this Salad fool you …

{NEW} Crunchy Salad with Lemon Ginger Dressing ??? .
Don’t let this Salad fool you into thinking it’s regular….because it’s not! This Asain Inspired Salad could convert me to eating cabbage EVERY SINGLE DAY. It’s the dressing that’s the star of the show…but all great dressings require a crunchy, interesting delivery method = vegetables.
Cabbage is a very underrated vegetable. 
In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical cooked vegetable in terms of price per edible cup. Yes! Grab you some.

Most people don’t know what a powerhouse of a food cabbage really is. I’ve been eating it on the regular for the past 6 years…both in soups and roasted?

Cabbage is a cruciferous vegetable that increases the production of antioxidant and detoxification enzymes, and stimulates the production of liver cleansing

makes about 6 servings

1 large head green cabbage, chopped, or shredded thin
2 large carrots, peeled and shredded
2 celery stalks, thinly sliced
2 red, orange, or yellow bell peppers, seeded, cored, and thinly sliced
1 medium beetroot, peeled and shredded
1/2 cup raw almonds, coarsely chopped

For your Lemon Ginger Dressing:
4 Tbsps extra virgin olive oil
1 large fresh lemon, juiced
2 Tbsps apple cider vinegar
2 Tbsps raw honey
1 Tbsp fresh peeled, and minced ginger, or more to taste
2 fresh garlic cloves, minced
1/4 tsp sea salt, or to taste
1/8 tsp white pepper or to taste
In a small bowl add all of your dressing ingredients and whisk well to combine.
Taste test and adjust seasonings if desired. (I usually add a bit more garlic, ginger, and sea salt…but that’s just me! ?) Add all of the salad ingredients nicely to a large serving bowl. Pour dressing over the salad and gently, but thoroughly toss to combine.
Taste test again, and adjust seasonings as desired.

Serve, or refrigerate immediately.

This salad is even better the next day after marinating in its dressing overnight.
If I know that I’m serving this the next day, I’ll wait to sprinkle the chopped almonds right before serving.

Lasts for about 3 days in your refrigerator. ❤Rachel



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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