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Asian Cabbage Salad

Asian Cabbage Salad

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: -
  • Total Time: 15 minutes
  • Yield: Serves 4 1x

Crunchy and nutty, this Asian cabbage salad is a mix of purple and green cabbage, carrots, peppers and cilantro with an irresistible almond ginger vinaigrette.

Ingredients

  • For salad
  • 1/2 head purple cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 1 cup shredded or julienned carrots (matchstick size)
  • 1 red pepper, thinly sliced lengthwise into matchsticks
  • 3 scallions, thinly sliced
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped almonds
  • 1 tablespoon sesame seeds
  • For dressing
  • 1 tablespoon natural almond butter
  • 1 teaspoon minced fresh ginger
  • 1 garlic clove, minced
  • Juice of 1/2 lime
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon maple syrup
  • Pinch of salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the cabbage, carrots, peppers, scallions, cilantro, almonds and sesame seeds in a large bowl.
  2. For the dressing, whisk together the almond butter, ginger, garlic, lime juice, oil, soy sauce, rice vinegar, maple syrup, salt and pepper in a small bowl.
  3. Drizzle the dressing into the salad tossing to coat.

Notes

You can use a pre-shredded bagged coleslaw mix for a shortcut for the cabbage, carrots and peppers.