Description
This crunchy Asian cabbage salad is a quick and flavorful dish that combines fresh vegetables with a tangy-sweet dressing, perfect for any occasion.
Ingredients
Scale
4 cups Green cabbage, shredded
2 cups Red cabbage, shredded
1 cup Carrots, julienned
4 stalks Green onions, sliced
1/2 cup Sliced almonds, toasted
2 tablespoons Sesame seeds
1/4 cup Fresh cilantro, chopped
1/4 cup Rice vinegar
3 tablespoons Soy sauce
2 tablespoons Sesame oil
2 tablespoons Honey
1 teaspoon Fresh ginger, grated
2 cloves Garlic, minced
2 tablespoons Vegetable oil
Instructions
- Step 1: Prepare your vegetables first. Shred both cabbages thinly using a sharp knife or mandoline. Julienne the carrots into matchsticks. Slice green onions on the diagonal. Chop cilantro roughly. Place everything in a large mixing bowl
- Step 2: Toast the almonds next. Heat a dry skillet over medium heat. Add sliced almonds and toast for 3-4 minutes, stirring frequently. Remove from heat immediately and set aside to cool
- Step 3: Make the dressing now. In a small bowl or jar, combine rice vinegar, soy sauce, sesame oil, and honey. Add grated ginger and minced garlic. Whisk in vegetable oil until everything emulsifies
- Step 4: Combine everything together. Pour the dressing over the vegetables. Toss thoroughly to coat every strand of cabbage
- Step 5: Add the toasted almonds and sesame seeds. Toss again gently. Top with extra cilantro if desired
- Step 6: Let it rest briefly if possible. Serve immediately or after letting it sit for 10 minutes
Notes
Store nuts separately if making ahead to maintain crunch.
This salad can be made ahead of time and actually improves in flavor after a day.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 165 kcal
- Sugar: 8g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg