Asian Cabbage Salad
This Asian Cabbage Salad is crunchy, colorful, and healthy, featuring raw cabbage, carrots, and almonds, all topped with a ginger peanut dressing.
Equipment
- baking sheet
- large bowl
- medium mixing bowl
- Whisk
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
Preparation
- 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. Immediately remove to a small bowl or plate.
- 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 green cabbage for a 16-ounce bag of prepared coleslaw mix. To store, place salad in an airtight container. Once dressed, it saves for 3 to 4 days.
Nutrition
Serving: 1of 8Calories: 123kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 1gPotassium: 366mgFiber: 4gSugar: 9gVitamin A: 3604IUVitamin C: 50mgCalcium: 61mgIron: 1mg
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