Chinese Cabbage Salad w/ Orange Ginger Dressing

The orange ginger dressing and fresh herbs are what make this salad so bright and flavorful. This dressing is delicious with any type of crunchy slaw or salad and works with many different protein options.

The recipe is written for a single serving because I’m usually cooking for one, but feel free to scale it up to feed a crowd or batch prep.

Chinese Cabbage Salad w/ Orange Ginger Dressing

Veggies | Protein | Fat (Optional)
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 1
Recipe From: Katie’s Bright Kitchen

Ingredients

Veggies

  • Napa cabbage (or any other type of shredded cabbage) thinly sliced
  • Grated carrots
  • Red bell pepper thinly sliced
  • Cucumbers sliced
  • Mung bean sprouts, or other sprouts optional

Protein Options (Choose One)

  • 2 oz tempeh or tofu, cubed
  • 2 Tbsp peanuts or cashews 1 oz
  • 2 oz edamame, shelled

Orange Ginger Dressing

  • 1/2 medium orange, juiced or 2-3 TBSP orange juice
  • 2 tsp grated or crushed fresh ginger
  • 1 Tbsp rice vinegar
  • 2 Tbsp tahini 1 oz
  • 1 tsp soy sauce or tamari for gf

Garnishes

  • 1 Tbsp peanuts or cashews ½ oz
  • Green onions, sliced
  • Fresh cilantro, chopped
  • Sesame seeds optional

Instructions

  • Chop your salad veggies.
  • Make the dressing by stirring ingredients together with a fork in small bowl or jar.
  • Prepare your protein according to your preferred method. I like to keep it pretty plain, as the dressing contributes plenty of flavor.
  • Toss the salad. Keeps well in the fridge for about a day.

Notes

Notes for Bright Line Eaters
  • In this recipe, the protein serving is split two ways, 1/2 for the tahini in the dressing and 1/2 for the other protein. The nuts in the garnishes make up the fat serving. You could also swap the nuts for 1 Tbsp of sesame oil if you want, that’s a yummy option too. Or you could split the fat serving into a little sesame oil and a few nuts. 
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
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9 Comments

  1. Katie this looks just delicious and I can’t wait to try it! I really appreciate your posts –you are so talented! Thank you for sharing your gift!!! It really helps to have recipes that are truly BLE-friendly and so yummy!

  2. Pingback: Surprises in store with Bright Line Eating | nearlythere

  3. This was pretty yummy. I didn’t have fresh ginger so used dried. Next time I’ll use fresh. I was pretty scheptical about the steamed tempeh but salad dressing added a lot of flavor to the tempeh and I was pleasantly surprised. The dressing was pretty thin and a lot ended up in the bottom of the bowl making me wonder how much peanut butter I actually got on my salad which was part of the protein serving, I’ll try using less orange juice next time. This was a keeper!

  4. SO delicious. My husband (non-tofu/tempeh eater) loved it TOO! One of my new favorites and I keep saying that about your wonderful recipes, Katie! Many thanks for sharing your incredibly delicious, nutritious, bright-line-friendly creations.

  5. I am so grateful for all your wonderful recipes Katie. Thank you so much for doing this for us fellow BL eaters!! I haven’t tried this on yet but have printed it out and will be getting the ingredients on my next shopping trip. Never have had tempeh before. Any tips on buying it?

  6. Just curious – isn’t fruit juice non-BLE? I don’t see where you’ve counted the orange juice. But this recipe looks fabulous and I definitely want to eat it!

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