A Gorgeous Asian Cabbage & Green Bean Salad
By Claire Georgiou, Reboot Naturopath, B.HSc ND
In my organic box I had loads of green beans to eat so it gave me the perfect excuse to blanch them and make a crunchy seasoned salad to enjoy. The colors in this salad made it fun to photograph, but once I took a bite the beauty in the flavor is just as wonderful. You can enjoy this salad as as a main meal with the addition of a healthy protein such as legumes, nuts, tempeh, wild fish, organic chicken, eggs, or grass fed red meat if you choose to or as always, simply enjoy it as it is!
Ingredients
Salad:
- 200g of green beans, ends trimmed and chopped
- ¼ small Asian cabbage, shredded
- ¼ small red cabbage, shredded
- 1 small beet (beetroot), grated
- 1 carrot, grated
- 3 scallions (shallots), chopped
- 1 bunch of cilantro (coriander) leaves, chopped
- 4 tbsp sesame seeds
- 1-2 red chillies, chopped (optional)
Lime Soy Dressing:
- 3 tbsp sesame oil
- 3 tbsp soy sauce (I use coconut aminos)
- 2 limes, squeezed
- 2 tsp honey
- Sea salt and pepper to taste
Directions
- Wash all produce well.
- Add green beans to boiling water and cook for 3 mins, then rest in cooled water to stop the cooking process and enhance the color.
- Lightly toast the sesame seeds.
- Chop and prepare the other salad ingredients.
- Mix dressing ingredients together in a separate bowl.
- Place chopped ingredients in a bowl, mix and sprinkle sesame seeds over the salad and dress to your liking!
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6 - 8
Substitutions
- Green beans – snow peas
- Red cabbage – green cabbage
- Green Asian Cabbage – green cabbage
- Scallions – white onions, red onions
- Beet – purple carrot
- Cilantro (Coriander) leaves – mint leaves
- Sesame seeds – pepitas, sunflower seeds
- Sesame oil – olive oil, avocado, hemp oil
Calories: 140
Fat: 9g
Trans Fat: 1g
Cholesterol: 0mg
Sodium: 240mg
Carbohydrates: 13g
Fiber: 3g
Sugars: 8g
Protein: 3g