Asian Cabbage Salad
Bright, crunchy, and refreshing, this Asian Cabbage Salad is a flavor-packed delight perfect for any meal!
Servings: 4 servings
Ingredients
For the Salad:
- 1 cup sliced or slivered almonds
- 1 small head green cabbage finely sliced
- 1 small head red cabbage finely sliced
- 1 medium red bell pepper thinly sliced
- 1 cup shredded carrots
- 1 cup frozen shelled edamame thawed
- 1 cup chopped fresh cilantro
For the Dressing:
- 1 cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon minced fresh ginger
Instructions
Instructions
- Start by finely slicing the green and red cabbages. Use a sharp knife to ensure clean cuts, which will help maintain the crispness of the cabbage. Place them in a large mixing bowl.
- Slice the red bell pepper thinly and add it to the bowl, along with the shredded carrots. The vibrant colors will make your salad visually stunning!
- Add the thawed edamame and chopped fresh cilantro to the bowl. Toss everything together gently to combine.
- In a separate small bowl, whisk together the rice vinegar, honey, low sodium soy sauce, creamy peanut butter, and minced fresh ginger. Make sure the peanut butter is fully incorporated into the dressing for a smooth texture.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Finally, sprinkle the sliced or slivered almonds on top of the salad for an extra crunch right before serving to keep them crisp.
Equipment
- Large Mixing Bowl
- Whisk or fork
- Sharp knife
- Cutting Board
- Measuring cups and spoons
Notes
- For nut allergies, substitute with sunflower or pumpkin seeds.
- Feel free to add snap peas or cucumbers for extra freshness.
- For a vegan option, replace honey with maple syrup.