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pack and go lunch: tangled red cabbage salad

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For the Dressing

  • 1 tbsp all-natural creamy peanut butter
  • 1 tbsp rice wine vinegar or white vinegar
  • 1 tsp soy sauce
  • the juice of 1/2 lime
  • 1 tsp honey, plus more to taste
  • 2 tbsp coconut milk
  • 1 tbsp hot water
  • dash of hot sauce

For the Salad

  • 1 small wedge of red cabbage, sliced paper thin
  • 2 cups shredded kale
  • 2 scallions, white & light green part only, thinly sliced
  • 12 clementines, peeled and sliced into wheels
  • 1/4 cups pomegranate seeds
  • 1 serving cooked black rice soba noodles (optional)
  • 1 tsp white sesame seeds (optional)


  1. Add all of the dressing ingredients to a small bowl. Whisk until well blended.
  2. To prepare the salad, add the cabbage, kale and scallions to a large bowl. Pour a little bit of the dressing over the top and toss well. Marinate for 20 minutes.
  3. Meanwhile, if using soba noodles, cook them according to the package directions. When finished, rinse under cold water. Drain well and add to the salad.
  4. To finish, add the clementine wheels, pomegranate seeds and sesame seeds (if using). Add additional dressing and toss well to combine. Taste, and add more lime juice as needed.
  5. Serve at room temperature.