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.


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


Combine the cabbage, carrots, peppers, scallions, cilantro, almonds and sesame seeds in a large bowl.

For the dressing, whisk together the almond butter, ginger, garlic, lime juice, oil, soy sauce, rice vinegar, salt and pepper in a small bowl.

Drizzle the dressing into the salad tossing to coat.


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