Asian Cabbage Salad
A crunchy and vibrant Asian Cabbage Salad with a delicious ginger peanut dressing.
Ingredients
Crunchy Components
- 0.5 cup sliced or slivered almonds toasted for added flavor
- 1 small head green cabbage finely sliced, about 3 cups
- 1 small head red cabbage finely sliced, about 3 cups
- 1 medium red bell pepper very thinly sliced
- 1 cup shredded carrots about 2 medium carrots
- 1 cup frozen shelled edamame thawed
- 0.5 cup fresh cilantro chopped
Dressing Ingredients
- 0.25 cup rice vinegar for acidity and flavor
- 2 tablespoons honey for sweetness
- 2 tablespoons low sodium soy sauce for umami
- 1 tablespoon creamy peanut butter to enrich the dressing
- 1 tablespoon minced fresh ginger adds warm spice
Instructions
Preparation
- Preheat the oven to 350°F. Spread almonds on a baking sheet and toast for 4-6 minutes until fragrant and crisp.0.5 cup sliced or slivered almonds
- In a large bowl, combine green cabbage, red cabbage, bell pepper, carrots, edamame, and cilantro.1 small head green cabbage
- Whisk together rice vinegar, honey, soy sauce, peanut butter, and ginger in another bowl until smooth.
- Pour dressing over veggies, toss to coat, and add toasted almonds. Refrigerate for 30 minutes before serving.
Notes
This Asian Cabbage Salad is best consumed fresh but can be stored in the refrigerator for up to 3 days. For optimal crunch, serve immediately after preparation. If making ahead, store the dressing separately.