Asian-Inspired Cabbage and Swiss Chard Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
  • 4 cups - purple cabbage, thinly sliced
  • 3 cups - Swiss Chard, chopped
  • ¼ cup - red onion, diced
  • 3 large leaves - basil, diced
  • 3 - large carrots, grated
  • 3 tbsp - coconut aminos
  • 3 tbsp - toasted sesame oil
  • 2-3 pinches - sea salt
  • 1-2 sprinkles - sesame seeds for garnish
  • Optional: pistachios
  1. Prep (chop and dice) veggies and basil
  2. Combine all veggies
  3. Add oil and coconut aminos
  4. Sprinkle with salt and toss to combine
  5. Sprinkle desired amount of sesame seeds
  6. Serve!
If you'd prefer your cabbage a little softer, slice first and sprinkle with a couple pinches of salt. Give it all a good smashing with your hands/fists - almost like you were going to make sauerkraut. Let sit for up to 15 minutes. Combine the rest of the ingredients. Sometimes I'll prep three cups of cabbage in this way and add the last cup of cabbage at the end for a mix of cabbage textures.

Since I'm not always the tidiest cook sometimes I'll throw all the ingredients into a bowl with a lid and give it a good few shakes instead of "tossing" the salad. Less spillage usually.
Recipe by Nosh Nerd at