Fresh Cabbage Kalamansi Salad
Prep time
Total time
Serves: 2-4 servings
Ingredients
- 1½ cup shredded cabbage (about ½ of a small cabbage)
- 2 pieces kalamansi, cut in half
- one small tomato, diced
- 2 two-finger pinch sea salt
- few sprinkle yellow sesame seeds and/or black sesame seeds
Instructions
- In a mixing bowl, toss and combine all ingredients. Serve and enjoy. Refrigerate if not eating it right away.
Notes
Recipe serves 2 as main dish or 4 as side dish.
Tip: To get the best flavor and texture from a tomato, store on your countertop instead of the fridge and eat it within 1-2 days of buying.
Tip: To easily shred cabbage, cut cabbage in half. Place flat side down then thinly slice horizontally working from one end to another. Cut the long strips into 3-4 sections. Remove tough stalks.
Tip: To get the best flavor and texture from a tomato, store on your countertop instead of the fridge and eat it within 1-2 days of buying.
Tip: To easily shred cabbage, cut cabbage in half. Place flat side down then thinly slice horizontally working from one end to another. Cut the long strips into 3-4 sections. Remove tough stalks.
Recipe by ASTIG Vegan at https://www.astigvegan.com/shredded-cabbage-salad-with-kalamansi-juice/