Easy Asian Cabbage Salad
This Easy Asian Cabbage Salad is a fresh and crunchy delight, perfect for any meal. Packed with vibrant vegetables and a flavorful dressing, it's a healthy choice that everyone will love.
Equipment
- Oven
- baking sheet
- Large bowl
- Whisk
Ingredients
- 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
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon minced fresh ginger
Instructions
- Preheat the oven to 350°F and toast the almonds on a baking sheet for 4 to 6 minutes, stirring halfway through, then transfer to a bowl.
- In a large bowl, mix the green and red cabbage, bell pepper, carrots, edamame, and cilantro.
- Whisk together the dressing ingredients in a separate bowl, then pour over the salad and toss to coat, adjusting to taste.
- Add the toasted almonds, toss lightly again, and let the salad sit for 30 minutes before serving for best flavor.
Notes
You can substitute the green cabbage with a 16-ounce bag of prepared coleslaw mix for convenience, but fresh slicing is recommended for better texture. Store the salad in an airtight container in the refrigerator; it keeps for 3 to 4 days when dressed and longer if undressed.