Spring is officially here in the US. The temperature is rising and the sun starts to linger at night (until 7pm!). I find myself craving for something refreshing in this warmer weather. I still have some leftover kalamansi from making a marmalade so I thought of making Shredded Cabbage Salad with Kalamansi juice. I love the crunch and peppery flavor from the cabbage, the slight tang from the kalamansi, the juiciness of the tomatoes, and the nuttiness of the sesame seeds. Together, they form a perfect combination of fresh, flavorful, and healthy. Bonus points that this salad is simple to make (just mix everything!).
Healthy vegan food could be flavorful, hearty, and comforting
Admittedly, when I used to hear the words: raw, oil-free, sugar-free, and gluten-free, I cringed and wished the dish wouldn’t be boring. I grew up eating heavy comfort food aka Filipino food so my preconceptions about food with no oil, gluten, sugar, and heat were biased to say the least. Thanks to the Rouxbe program and my fiancée’s signature salad dishes, I’ve come to realize that healthy vegan food could be also flavorful, hearty, and comforting. The secret is finding the right balance of texture and flavor from different vegetables and fruits.
For example, the Shredded Cabbage Salad with Kalamansi juice has crunch from cabbage and sesame seeds, as well as juiciness from tomatoes. It has the flavors of tang from kalamansi, sweetness from tomatoes, and peppery from cabbage. A pinch or two of salt could draw out these wonderful flavors and juiciness even further! Shredded Cabbage Salad with Kalamansi juice has become my new comfort food this Spring.
Just mix everything!
Forget the stove or oven, or even the dehydrator. This recipe is for a salad so naturally, just mix everything and you’re done! This dish is perfect if you’re busy or doing some work and have a hunger attack in the middle of it. The recipe takes ten minutes or less to prepare. It’s also great to bring to a potluck, party, or picnic, especially if you’re looking for a no-fuss recipe that won’t take you long in the kitchen.
Vegan on a budget
Shredded Cabbage Salad with Kalamansi juice has only five ingredients (six if you’re using both yellow and black sesame seeds you fancy you). If you’re on a budget or just want to be minimal now and then, the ingredients in this recipe won’t break the bank. You may even just score a couple of kalamansi from your neighbor’s tree (like I did). The cabbage shouldn’t cost a fortune and the sesame seeds are very affordable. You could save even more if you check out Asian grocery stores or the bulk section of your neighborhood grocery store.
But what does it go with?
Shredded Cabbage Salad with Kalamansi juice goes great with:
- Vegan Longganisa Sausages
- Grilled Tempeh with Filipino Barbecue Sauce
- Vegan Tapa
- Vegan Calamari
- Grilled Vegan Isaw
- 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
- In a mixing bowl, toss and combine all ingredients. Serve and enjoy. Refrigerate if not eating it right away.
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.
Spring has sprung in the US and warmer weather calls for refreshing salads. But even if you have a different season at your side of the world, I hope you still give this recipe a try. You’ll realize (if you haven’t yet) that healthy plant-based food could also be hearty and comforting. You’ll also find out that Shredded Cabbage Salad with Kalamansi juice takes only 10 minutes out of your busy schedule. Lastly, this salad recipe is great if you’re on a budget and/or on a minimalistic mode (like me during Spring!).
Kain na, let’s eat!