This beautiful, crunchy salad comes from the cookbook Katie’s Healing Kitchen: Healthy Plant-Based Recipes for Every Kitchen by Katie Farina.
- 3 tablespoons tamari
- 1/4 cup water
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame seeds
- 1 clove garlic, finely minced
- 2 inch piece ginger, finely grated on a microplane zester
- 1 small head green cabbage, very finely shredded
- 1 bunch cilantro, finely chopped
- 1 medium bell pepper, cut into bite-sized pieces
- 1 cup snap peas or snow peas, trimmed and cut into bite-sized pieces
- 1/2 cup shredded carrots
- 2 green onions, white and green parts, thinly sliced
- 1/2 cup seedless tangerine slices
- 1/2 cup salted peanuts or cashews, coarsely chopped
- Combine all dressing ingredients in a small jar and shake it up!
- Toss shredded cabbage with cilantro and dressing in large bowl. Top with remaining vegetables, green onion, tangerine, and nuts.
- Make the dressing up to 3 days in advance to save time and let the flavors really meld together. If you’re avoiding soy the tamari can be replaced with coconut aminos. Just omit maple syrup and add a few pinches of salt if using coconut aminos.