Chinese cabbage salad with almond butter dressing

This low-histamine Chinese cabbage salad with almond butter dressing is quick to prepare and brings a delicious change to the menu. 

This recipe is  

• suitable for a low-histamine diet  
• gluten-free  
• lactose-free
• vegan  

Preparation time  

15 minutes 

Ingredients for 3-4 people 

• ½ Chinese cabbage (approx. 400g) 
• 1 red bell pepper 
• 1 spring onion (1) 

• 3 carrots (approx. 200g) 
• 1 clove of garlic (1) 
• some fresh ginger (1) 
• 3 tbsp HistaFood Organic Asian Sauce  
• 2 tbsp maple syrup 

• 5 tablespoons acerola juice 
• 1 tbsp almond butter (1) 
• 4 tablespoons olive oil 
• 30g chopped almonds (1) 

preparation 

• Wash, trim, and finely slice the Chinese cabbage. 
• Wash the bell peppers, remove the seeds and cut them into thin strips. 
• Wash, trim, and finely slice the spring onion. 
• Wash, peel and finely grate the carrots. 
• Peel and finely chop the garlic clove and ginger. 

• Put everything, including the chopped almonds, into a large bowl. 
• Mix HistaFood organic Asian sauce , maple syrup, acerola juice, almond butter and olive oil to make a sauce and toss with the salad. 

Our HistaFood tip 

You can use low-histamine lettuce instead of cabbage. Iceberg lettuce, for example, is very suitable for this.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.