Asian Cabbage Salad Recipe

Introduction

This Asian Cabbage Salad is a vibrant and crunchy mix of fresh vegetables and toasted almonds tossed in a flavorful peanut-ginger dressing. It’s a perfect side dish that adds a refreshing, tangy twist to any meal.

Ingredients

• 1/2 cup sliced or slivered almonds
• ½ small head green cabbage, finely sliced (about 3 cups)
• ½ small head red cabbage, finely sliced (about 3 cups)
• 1 medium red bell pepper, very thinly sliced
• 1 cup shredded carrots (about 2 medium)
• 1 cup frozen shelled edamame, thawed
• 1/2 cup chopped fresh cilantro
• ¼ cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Spread the almonds in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, tossing once halfway through, until fragrant and crisp. Remove immediately and set aside.
2. Step 2: In a large bowl, combine the green and red cabbage, red bell pepper, shredded carrots, thawed edamame, and chopped cilantro.
3. Step 3: In a medium bowl or large measuring cup, whisk together the rice vinegar, honey, soy sauce, peanut butter, and minced fresh ginger until smooth.
4. Step 4: Pour enough dressing over the salad to moisten and toss well to coat all ingredients. Add more dressing as desired.
5. Step 5: Add the toasted almonds to the salad and toss lightly to combine.
6. Step 6: If possible, allow the salad to marinate for 30 minutes before serving to let the flavors meld. Enjoy!

Tips & Variations

• Substitute sliced peanuts for almonds if preferred for a stronger peanut flavor.
• Add a squeeze of fresh lime juice to brighten the dressing.
• For extra crunch, include thinly sliced water chestnuts or chopped snow peas.
• Use natural peanut butter to avoid added sugars and oils.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Toss gently before serving again. To refresh the texture, add a handful of extra toasted almonds just before serving. This salad is best enjoyed fresh, as the cabbage will soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and dressing in advance and toss them together just before serving. However, to keep the cabbage crisp, add the almonds right before serving.

What can I use instead of edamame?

If edamame isn’t available, you can substitute with chopped snap peas, green beans, or even chickpeas for a different texture and flavor.

Asian Cabbage Salad Recipe

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★★★★★

4.6 from 141 reviews

A vibrant and crunchy Asian Cabbage Salad combining green and red cabbage with fresh bell pepper, carrots, edamame, and toasted almonds, all tossed in a flavorful peanut-ginger dressing. This refreshing salad is perfect as a light meal or a delightful side dish.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Nuts

• 1/2 cup sliced or slivered almonds

Vegetables

• ½ small head green cabbage, finely sliced (about 3 cups)
• ½ small head red cabbage, finely sliced (about 3 cups)
• 1 medium red bell pepper, very thinly sliced
• 1 cup shredded carrots (about 2 medium carrots)
• 1 cup frozen shelled edamame, thawed
• 1/2 cup chopped fresh cilantro

Dressing

• ¼ cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions

1. Toast the almonds: Preheat your oven to 350°F. Spread the sliced or slivered almonds in a single layer on an ungreased rimmed baking sheet. Toast them for 4 to 6 minutes, tossing once halfway through, until they become fragrant and crisp. Be attentive during the last few minutes to prevent burning. Once toasted, immediately remove the almonds from the oven and place them in a small bowl or directly into the serving bowl if the salad is ready.
2. Prepare the salad base: In a large bowl, combine the finely sliced green and red cabbage, thinly sliced red bell pepper, shredded carrots, thawed edamame, and chopped fresh cilantro. Toss these ingredients gently to mix them evenly.
3. Make the dressing: In a medium mixing bowl or a large liquid measuring cup, whisk together the rice vinegar, honey, low sodium soy sauce, creamy peanut butter, and minced fresh ginger until smooth and well combined.
4. Dress the salad: Pour enough of the dressing over the salad mixture to moisten the ingredients thoroughly. Toss well to coat everything evenly. Taste and add more dressing if desired.
5. Finish and serve: Add the toasted almonds to the salad and give it a final light toss. For best flavor, allow the salad to marinate for about 30 minutes before serving. Enjoy this crunchy and refreshing Asian cabbage salad!

Notes

• For extra crunch, you can use freshly toasted almonds just before serving.
• If you prefer a spicier kick, add a dash of chili flakes or a splash of sriracha to the dressing.
• This salad can be prepared ahead and kept refrigerated for up to 24 hours; toss again before serving.
• Feel free to substitute peanut butter with almond or cashew butter for a different nutty flavor.
• Use low sodium soy sauce to keep the salt content moderate.

Keywords: Asian Cabbage Salad, crunchy salad, peanut ginger dressing, toasted almonds, healthy salad, vegetarian salad, easy side dish