Description
This Asian Cabbage Salad is a vibrant and crunchy delight brimming with fresh vegetables and a zesty ginger peanut dressing. Perfect as a side dish or a light main course, this salad features a colorful mix of green and red cabbage, shredded carrots, bell peppers, and toasted almonds. Its refreshing flavors and satisfying crunch make it an ideal choice for barbecues, picnics, or casual family dinners. With easy preparation in just 25 minutes, this recipe is both nutritious and versatile, allowing you to customize it with your favorite proteins or additional veggies.
Ingredients
Scale
- 1/2 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)
- 1/2 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 (175°C). Spread sliced almonds on a baking sheet.
- Toast the almonds for 4 to 6 minutes until fragrant and crisp, tossing once halfway through. Set aside.
- In a large bowl, combine finely sliced green cabbage, red cabbage, bell pepper, shredded carrots, thawed edamame, and chopped cilantro.
- In another bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth for the dressing.
- Pour the dressing over the salad mix and toss gently to combine. Add toasted almonds and give it one final light toss. For enhanced flavors, let it marinate for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 8g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg