Asian Cabbage Salad
This crunchy Asian Cabbage Salad is colorful, healthy and delicious! Made with raw cabbage, carrots and almonds, topped with an easy ginger peanut dressing.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 8 side servings
Ingredients
FOR THE SALAD:
- ½ cup sliced or slivered almonds
- ½ small head green cabbage finely sliced (about 3 cups)*
- ½ small head red cabbage finely sliced (about 3 cups)**
- 1 medium red bell pepper very thinly sliced
- 1 cup shredded carrots about 2 medium
- 1 cup frozen shelled edamame thawed
- ½ cup chopped fresh cilantro
FOR THE DRESSING
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon minced fresh ginger
Instructions
- Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until fragrant and crisp. Toss once halfway through and do not walk away during the last few minutes of cooking (TRUST ME). Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).
- In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.
- In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Assess the amount of dressing and add more as desired. Add the almonds and give the salad a final, light toss. If time allows, let marinade for 30 minutes prior to serving. Enjoy!
Notes
- *In a time crunch, you can swap the green cabbage for a 16-ounce bag of prepared coleslaw mix or broccoli slaw, though I find cutting it yourself is well worth it in this recipe; see blog post above for tips and photos.
- **If you prefer not to use 2 different kinds of cabbage, you can swap the two half-heads here for 1 full, small head of green cabbage.
- TO STORE: Place cabbage salad in an airtight storage container in the refrigerator. Once dressed, it will save for 3 or 4 days and can save a day or so longer if not yet dressed. If you prefer to dress your salad as you serve it, store your dressing separately. I like to keep a little leftover extra dressing on the side no matter what to liven up each serving.
- MASON JAR VARIATION: Add 3 T olive oil to the dressing. Cook 8 ounces soba or whole wheat spaghetti noodles according to package directions. Rinse under cool water and shake very dry. Divide the dressing between three 32-ounce mason jars like these. Stack the remaining ingredients on top, dividing them between the jars. Store for up to 4 days. You can find more details and salads here in my Mason Jar Salads recipes.
Nutrition
Serving: 1(of 8)Calories: 123kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 1gPotassium: 366mgFiber: 4gSugar: 9gVitamin A: 3604IUVitamin C: 50mgCalcium: 61mgIron: 1mg
