Asian Cabbage Salad
This tasty salad features crunchy cabbage and a creamy peanut sauce. It’s a family favorite.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 sides of salad 1x
- Category: Asian
- Method: Tossed
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
Units
Scale
FOR THE SALAD:
1/2 cup sliced or slivered almonds
1/2 small head green cabbage finely sliced (about 3 cups)*
1/2 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
1/2 cup chopped fresh cilantro
FOR THE DRESSING:
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon creamy peanut butter
1 tablespoon minced fresh ginger
Instructions
- Toast the almonds.
- Place the green and red cabbage, bell pepper, carrots, edamame, and cilantro in a large bowl for mixing.
- 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. Add the almonds and give the salad a final, light toss.