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Crispy Oriental Salad

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Dinner [D]

Lunch [L]

Snack [S]





1 head of cabbage chopped (I use half purple, half green)

4 green onions- chopped finely

2 carrots- shredded

3/4 cup raw almonds- chopped

1/4 cup raw sesame seeds



1 tsp salt

1/4 tsp black pepper

4 TBS lemon juice (juice of 1 large lemon)

<1/4 cup olive oil

    I use light tasting oil because extra virgin is too strong for me-

    also I usually don't use the full 1/4 cup)




Mix cabbage, green onions and carrots together in a bowl.  Add the raw nuts and mix thoroughly. (I chop my almonds in my mini food processor).

In a separate bowl, mix the dressing ingredients together.

Pour the dressing over the salad and stir until evenly coated.



By itself- this recipe is SUPER healthy!  All raw ingredients (except the oil- which probably could be ommitted if needed).



For a little more flavor- Add ORANGE PEANUT DRESSING over the top.

You will LOVE it!  SO YUMMY!!!


Eat the salad by itself, or in a whole wheat pita.  Add some FALAFEL to make it a more complete dinner.


I love having this in my fridge for an easy quick meal.  My 5 year old eats this recipe great.  My 3 year old has a hard time getting it in his mouth without it falling everywhere- but we are trying.

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