Asian Cabbage Salad


Asian Cabbage Salad

This tasty salad features crunchy cabbage and a creamy peanut sauce. It’s a family favorite.

  • Author: Scott Sherman
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 sides of salad 1x
  • Category: Asian
  • Method: Tossed
  • Cuisine: Salad
  • Diet: Vegetarian


Units Scale


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


1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon creamy peanut butter
1 tablespoon minced fresh ginger


  1. Toast the almonds.
  2. Place the green and red cabbage, bell pepper, carrots, edamame, and cilantro in a large bowl for mixing.
  3. 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.

Keywords: cabbage, edamame, almonds, peanut sauce

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