This Sesame Clementine & Cabbage Salad is a vibrant celebration of crisp textures and bright flavors. Shredded cabbage offers a satisfying crunch, while juicy clementine segments add a burst of citrusy sweetness. A nutty sesame dressing ties it all together, creating a dish that’s as refreshing as it is nourishing. Perfect for a quick lunch or a light dinner, it’s ready in just minutes, making it ideal for busy days. The combination of fresh ingredients ensures every bite is a delightful balance of tangy, sweet, and savory notes.
Packed with vitamins and antioxidants, this salad is a guilt-free way to energize your day. The interplay of soft clementines, crunchy cabbage, and toasted sesame seeds creates a symphony of textures that keeps your palate intrigued. Whether you’re serving it as a side or enjoying it as a main, this dish is a testament to how simple ingredients can shine. Its light yet satisfying nature makes it a year-round favorite, and the quick prep time means you can whip it up whenever the craving strikes.
Fresh & Flavorful Ingredients
- For the Salad:
- 1 small napa cabbage, chopped thin (about 2 cups)
- 1 cup thinly sliced red cabbage
- 3-4 scallions, chopped
- 3-4 clementines, segmented (squeeze excess juice into the dressing)
- A few sprigs of mint
- Sesame seeds, for garnish
- For the Miso-Citrus Dressing:
- 3 tablespoons freshly squeezed clementine juice
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or agave, if vegan)
- 1 tablespoon sesame oil
- A splash of sriracha (optional, for a hint of heat)
- For the Marinated Tofu:
- 1 block of tofu, sliced into about 8 slices
- A splash of soy sauce
- A splash of rice vinegar
- A splash of toasted sesame oil
- Sesame seeds & panko bread crumbs, for coating
- For the Fried Shallots:
- 2-3 medium shallots, thinly sliced
- Vegetable oil, for frying
- Flour, for coating
Step-by-Step Instructions
- Make the Dressing: In a small bowl, whisk together clementine juice, white miso paste, rice vinegar, honey, sesame oil, and sriracha. Taste and adjust seasonings as needed. Set aside.
- Prepare the Tofu: Slice tofu and gently pat it dry with a clean towel to remove excess water. In an 8×8 baking pan, mix soy sauce, rice vinegar, and sesame oil. Add tofu slices, flipping to coat both sides. Let marinate for 15-20 minutes.
- Coat & Cook the Tofu: After marinating, sprinkle both sides of each tofu slice with sesame seeds and panko bread crumbs. Heat olive oil in a large skillet over medium heat. Cook tofu for 2-3 minutes per side until golden. Let cool, then chop into cubes.
- Fry the Shallots: Thinly slice shallots and pat them dry. Toss in flour to coat. Heat ½ inch of vegetable oil in a medium skillet. Test oil with one shallot slice—if it bubbles, it’s ready. Fry shallots for 7-8 seconds until golden. Remove and drain on a paper towel.
- Assemble the Salad: In a large bowl, toss napa cabbage, red cabbage, scallions, clementine segments, and mint with most of the dressing. Let sit in the fridge for 10 minutes to allow flavors to meld.
- Serve: Taste and adjust seasoning, adding more dressing if needed. Top the salad with chopped tofu and crispy fried shallots. Garnish with sesame seeds and enjoy!
Perfect Pairings: Serving Suggestions
This Sesame Clementine & Cabbage Salad is a vibrant dish that pairs beautifully with grilled chicken, shrimp, or even a simple bowl of steamed rice. For a complete meal, serve it alongside miso soup or a side of edamame. The bright, citrusy flavors also make it a great companion to richer dishes like teriyaki salmon or tempura vegetables.
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste! Swap napa cabbage for kale or romaine lettuce, or add shredded carrots for extra crunch. If tofu isn’t your thing, try grilled tempeh or roasted chickpeas. For a nutty twist, sprinkle toasted almonds or cashews on top instead of sesame seeds.
Time-Saving Tips for Busy Cooks
To save time, prep the dressing and marinate the tofu the night before. You can also use pre-shredded cabbage or buy pre-sliced shallots to cut down on chopping. If frying shallots feels too involved, substitute store-bought crispy fried onions for a quick and easy alternative.
Storage & Reheating: Keep It Fresh
Store the salad, dressing, tofu, and shallots separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep the cabbage crisp and the shallots crunchy. The tofu can be enjoyed cold or gently reheated in a skillet for a warm addition to the salad.
Equipment Guidance for Best Results
A sharp chef’s knife will make slicing the cabbage and shallots a breeze. Use a nonstick skillet for cooking the tofu to prevent sticking, and a slotted spoon or spider strainer for frying the shallots safely. A whisk or small jar with a lid works great for emulsifying the dressing.
Sesame Clementine & Cabbage Salad
Ingredients
for the salad
- 1 small napa cabbage, chopped thin (about 2 cups)
- 1 cup thinly sliced red cabbage
- 3-4 scallions, chopped
- 3-4 clementines, segmented (squeeze excess juice into the dressing)
- a few sprigs mint
- sesame seeds, for garnish
Miso-Citrus Dressing
- 3 tablespoons freshly squeezed clementine juice
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoons honey (or agave, if vegan)
- 1 tablespoon sesame oil
- a splash sriracha
Marinated Tofu
- 1 block tofu, sliced into about 8 slices
- a splash soy sauce
- a splash rice vinegar
- a splash toasted sesame oil
- sesame seeds & panko bread crumbs to coat
Fried Shallots
- 2-3 medium shallots, thinly sliced
- vegetable oil
- flour, for coating
Instructions
- Make the dressing: whisk together, taste and adjust seasonings.
- Make the tofu: Slice your tofu and gently pat it with a clean towel to dab up some of the excess water. In an 8×8 square baking pan (with edges), mix together the soy sauce, rice vinegar, and sesame oil. Place the tofu slabs into the pan and flip them so you coat both sides. Set aside and let it marinate while you finish everything else (15-20 minutes or so). After it’s marinated, sprinkle both sides of each with some sesame seeds and some panko bread crumbs. Heat a large skillet with some olive oil. When the oil is hot, cook tofu for 2-3 minutes per side. Let cool to room temp and chop into small cubes for the salad.
- Fry the shallots: After you slice your shallots, pat them dry with a clean towel. Toss shallots in a bit of flour. Heat a medium skillet with about ½ inch of oil. When the oil is hot, drop one slice in. If it bubbles you’re ready to toss in the rest. If it burns, turn the heat down on your oil and test another. Fry the shallots for about 7-8 seconds each, remove and place on a plate with a paper towel to dry.
- Assemble the salad: Toss everything (except the fried shallots and tofu) together with most of the dressing. This one is best if you let it sit in the fridge for 10 minutes or so before serving. Taste & adjust, adding more dressing and adjusting seasonings to your liking. Top with the chopped tofu and crispy fried shallots.