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Napa Cabbage & Radicchio Salad

Gluten Free Dairy Free Keto Whole 30 Low Carb

This salad is a great way to boost fiber, balance hormones, and support the liver. I really love a good salad and this makes a perfect side dish with dinner. You can make it the main course by adding a protein like salmon or shredded chicken. Don't skip the toasted sesame seeds as they deepen the flavor and help to balance the bitterness of the radicchio.


2 cups chopped Napa cabbage

2 cups chopped radicchio

2 tablespoons diced scallion

1 cup cauliflower florets

1/2 cup shredded daikon radish

2 tablespoons toasted sesame seeds

Herbal Vinaigrette

1/2 cup extra virgin olive oil

1/3 cup apple cider vinegar

1 tablespoon oregano

1 tablespoon parsley

1/2 tablespoon thyme

1/2 tablespoon basil

2 minced garlic cloves

1/2 - 1 teaspoon raw honey Himalayan pink or Celtic sea salt and pepper to taste


Begin by combining all of the ingredients of the dressing and blending well. Place the dressing the refrigerator while making the salad; this will allow the ingredients to meld and boost the overall flavor.

Spread the sesame seeds in a thin layer on a pan and toast at 350°F till toasted and fragrant; about 5 minutes, keep an eye so they do not burn.

Chop up the Napa cabbage, giving preference to the tender leaves rather than the thick stalks at the base for the salad. Chop up the radicchio, scallions, and cauliflower into florets. Combine all together in a medium size bowl. Add toasted sesame seeds.

Pour dressing over and toss to combine. This salad will stay fresh for 2-3 days in the refrigerator.

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