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 Time: 20mins
Cook Time: 5mins
Total Time: 25mins
Servings: 8side servings
FOR THE SALAD:
1/2cupsliced or slivered almonds
½small head green cabbage - finely sliced (about 3 cups)*
½small head red cabbage - finely sliced (about 3 cups)**
1medium red bell pepper - very thinly sliced
1cupshredded carrots - about 2 medium
1cupfrozen shelled edamame - thawed
1/2cupchopped fresh cilantro
FOR THE DRESSING
2tablespoonslow sodium soy sauce
1tablespooncreamy peanut butter
1tablespoonminced fresh ginger
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!
*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.