Asian Salad

Makes 10 servings (1 serving ≈ ½ to ¾  cup)


1 medium head cabbage, end cut off & cut into quarters

240g bean sprouts

1 small radish, peeled & sliced into thin pieces

1 bunch spring onions, thinly sliced, dark green ends discarded

1 large red bell pepper, cut in half & sliced very thin

1 stalk celery, sliced very thin

1 bunch coriander, chopped (set aside several tablespoons for garnish)

4 Tbsp. sesame seeds 


⅔ cup olive oil

1 tablespoon sesame oil (or tamari) 

3 tablespoons Dijon mustard

1 clove garlic, minced

3-inch piece fresh ginger

Salt, to taste

Black pepper, to taste 


1. Whisk all dressing ingredients together and set aside. 

2. Prepare the salad: Slice each quarter of cabbage very thin and place into a large serving bowl. Add bean sprouts, radish, spring onion, pepper and celery and mix well to combine.

3. Add half the coriander and half the dressing and toss well. Allow to sit for a few minutes to blend.

4. Garnish with remaining of coriander. Sprinkle with sesame seeds. 

Adjusted from IFM, Detox Meal Plan Menu (Pg. 8) 



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