Description
A vibrant and crunchy salad made with finely shredded cabbage and tossed in a delicious sesame ginger dressing.
Ingredients
Scale
- ½ small green cabbage, finely shredded
- ¼ small red/purple cabbage, finely shredded (optional)
- 2 medium carrots, julienned or coarsely grated
- 4 green onions, thinly sliced
- 1 red bell pepper, thinly sliced (optional)
- Large handful of fresh cilantro, roughly chopped
- ½ cup roasted cashews or peanuts
- 2 tablespoons toasted sesame seeds
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil (vegetable or sunflower)
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, finely grated
- 1 clove garlic, finely grated or minced
- 1 teaspoon sriracha or chili flakes (optional)
- Juice of ½ lime (optional)
Instructions
- Make the dressing first by whisking together rice vinegar, soy sauce, sesame oil, neutral oil, honey, ginger, garlic, and sriracha in a small bowl until the honey is fully dissolved. Taste and adjust seasoning as needed.
- Prep the vegetables by finely shredding the cabbages and adding them to a large bowl along with carrot, green onion, bell pepper, and cilantro.
- Dress and toss the salad by pouring the dressing over the vegetables and tossing thoroughly until well coated.
- Add cashews and sesame seeds just before serving to maintain their crunch.
- Serve immediately or allow to rest for 10-15 minutes for flavors to deepen.
Notes
Keep shredded cabbage undressed in the refrigerator for up to 2 days. Add dressing and toppings just before serving to keep them fresh and crunchy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg