Asian Cabbage Salad
A refreshing salad that combines shredded cabbage, colorful vegetables, and a flavorful dressing, perfect for any occasion.
Ingredients
Salad Ingredients
- 1 small head green cabbage, finely shredded Choose firm and crisp heads of cabbage.
- 1 small head red cabbage, finely shredded
- 1 cup shredded carrots
- 1 piece bell pepper, thinly sliced
- 1 cup sugar snap peas, trimmed and halved
- 2 stalks green onions, chopped
- 1/4 cup chopped cilantro
- 1/2 cup sliced almonds Consider toasting for added flavor.
- 1/2 cup sesame seeds Consider toasting for added flavor.
Dressing
- 1/3 cup olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey Can substitute with maple syrup for variation.
- 1 teaspoon fresh ginger, minced
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Finely shred the green and red cabbage, and place them in a large mixing bowl.
- Add the shredded carrots, sliced bell pepper, sugar snap peas, chopped green onions, chopped cilantro, sliced almonds, and sesame seeds to the cabbage. Toss gently to combine.
Dressing
- In a separate small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, minced ginger, salt, and pepper until well blended.
- Pour the dressing over the salad and toss well to ensure everything is coated evenly.
- Allow the salad to sit for about 20 minutes to let the flavors meld together before serving.
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Notes
For a more substantial meal, add cooked proteins such as grilled chicken or chickpeas. Store leftovers in an airtight container with the dressing kept separate to maintain crispness.