Asian Cabbage Salad
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.
Servings: 4
Ingredients
For salad
- 1/2 head red 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
- 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, maple syrup, salt and pepper in a small bowl.
- 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.
The almonds and almond butter can be substituted with peanuts and peanut butter.
The salad can be stored in an airtight container in the refrigerator up to 3 days. Keep the dressing in a separate jar. If you are planning to have leftovers, try to not toss that portion in the dressing.
Nutrition
Calories: 245kcal | Carbohydrates: 25g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 327mg | Potassium: 774mg | Fiber: 9g | Sugar: 12g | Vitamin A: 7742IU | Vitamin C: 145mg | Calcium: 175mg | Iron: 3mg