Knackiger Asiatischer Rotkohl-Gurken-Salat

Crunchy Asian Red Cabbage and Cucumber Salad

This crunchy Asian red cabbage and cucumber salad is fresh, aromatic, and full of flavor. Red cabbage, carrots, and cucumbers provide a light, vitamin-rich base, while the savory sesame-garlic dressing with soy sauce, chili oil, and a touch of sweetness gives the salad a pleasantly balanced note. Perfect as a light meal, healthy side dish, or meal prep for warm days.

Effect on the constitutions

Lung (Wind type): The juicy salad with a little oil and mild spices can balance Lung, but for a sensitive digestive system, it is best eaten slightly tempered.
Tripa (Fire type): The fresh cucumbers and red cabbage have a cooling effect and can soothe excess heat; however, spicy chili oil should be used sparingly for strong Tripa.
Beken (Earth-Water type): The light, crunchy, and savory recipe supports Beken, as it is stimulating and does not sit heavily in the stomach.

Lemon Blueberry Mini Muffins You read Crunchy Asian Red Cabbage and Cucumber Salad 2 minutes Further High-Protein Wrap with a potato base, jamu:MAGIC & chili kick

Produkte im Rezept

Split

Ingredients

For the salad

½ small red cabbage, finely shredded
4 large carrots, cut into thin strips
4 cucumbers, sliced or cut into sticks
1 pinch of salt

For the dressing

2 cloves of garlic, finely chopped
1–3 tsp chili oil (depending on the desired spiciness)
1 tbsp white sesame seeds
1 tbsp Keimkraft Chili-Kick
⅓ cup neutral oil (e.g. avocado or sesame oil)
2 tbsp soy sauce
1 tbsp apple balsamic vinegar
1 tsp date powder
1 pinch of salt
Fresh coriander for garnishing

Preparation

1. Finely shred the red cabbage and cut the carrots into thin strips. Add both to a large bowl, season with salt and leave to stand for about 5–10 minutes so that the vegetables soften slightly. Cut the cucumbers and set aside.

2. Heat the oil in a small pan. Add the garlic, chili oil, Keimkraft mix and sesame seeds and fry briefly until fragrant. Remove from the heat and stir in the soy sauce, balsamic vinegar, date powder and a pinch of salt.

3. Add the cucumbers to the red cabbage and carrot mixture. Pour the dressing over it and mix everything well. Season again if necessary.

4. Garnish with fresh coriander and enjoy immediately or leave to stand in the refrigerator for 10–15 minutes so that the flavors can develop.