Add lean protein to turn this side dish into a lunch or dinner with leftovers to spare.
Sesame oil should be purchased and used with caution. It’s rich in polyunsaturated fatty acids (PUFAs), making it susceptible to rancidity via exposure to light, air, or heat. Thus sesame oil is best stored in a dark container with a tight lid in a cool area. Despite the high PUFA content, sesame oil contains an abundance of antioxidants and imparts a unique flavor profile to certain Asian dishes that is difficult to replicate. The general consensus in the Paleo community is that sesame oil should be used only occasionally, and is best left unheated (i.e. add it to raw dishes or to food after it has been cooked).
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Paleo Asian Cabbage Salad
Total Time: 10 minutes
Cook Time: 10 minutes
- 1 head(s) cabbage(s), green red or green (or 1/2 of each), thinly sliced/shredded
- 1 small bell pepper(s) chopped
- 1 medium carrot(s) julienned or shredded
- 3 medium onion(s), green thinly sliced
- 1/4 cup(s) cilantro, fresh finely chopped
- 1/4 cup(s) coconut aminos
- 3 tablespoon(s) sesame oil
- 3 tablespoon(s) apple cider vinegar
- 3 tablespoon(s) almond butter
- 1 medium garlic clove(s) minced
- 1 tablespoon(s) ginger, fresh grated
- 1/4 teaspoon(s) sea salt
- Toss the cabbage, bell pepper, carrots, green onions, and cilantro together in a large bowl.
- In a smaller bowl, whisk together the remaining ingredients to make the dressing. A Magic Bullet or blender also works really well for this task.
- Drizzle dressing over the salad and toss to coat.
- If desired, sprinkle toasted sesame seeds or slivered almonds on top as a garnish.