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Cabbage Salad with Mandarins and Mung Bean Sprouts

Ali Segersten (author)
Cabbage Salad with Mandarins and Mung Bean Sprouts

This easy and nutritious salad is best paired with the Garlic Ginger Salmon along with a side of mashed sweet potatoes or cooked quinoa. If you don’t have slivered almonds or have a tree nut allergy, use sunflower seeds instead.

Salad

5 cups thinly sliced napa cabbage
1 cups thinly sliced red cabbage
2 satsuma mandarins peeled and sectioned
4 green onions sliced into thin rounds
1 cups mung bean sprouts
½ cups slivered almonds toasted

Dressing

¼ cups extra virgin olive oil
2 tablespoons toasted sesame oil
3 tablespoons coconut vinegar (or brown rice vinegar)
2 tablespoons creamy peanut butter (or cashew butter)
3 teaspoons raw honey
½ teaspoons Herbamare

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