Ingredients
Salad
- 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
- ½ cup chopped fresh cilantro
- ½ cup sliced or slivered almonds
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
- Toast the almonds: Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on an ungreased rimmed baking sheet. Toast in the oven for 4 to 6 minutes, tossing once halfway through to ensure even browning. Keep a close eye during the final minutes to prevent burning. Once toasted and fragrant, immediately transfer the almonds to a small bowl or plate to cool.
- Prepare the salad base: In a large mixing bowl, combine the finely sliced green cabbage, red cabbage, very thinly sliced red bell pepper, shredded carrots, thawed edamame, and chopped fresh cilantro. Toss gently to mix all the vegetables evenly.
- Make the dressing: In a medium bowl or large liquid measuring cup, whisk together rice vinegar, honey, low sodium soy sauce, creamy peanut butter, and minced fresh ginger until smooth and well combined.
- Dress the salad: Pour a portion of the dressing over the salad to moisten the vegetables. Toss the salad gently to coat everything evenly. Add more dressing as desired to suit your taste.
- Combine and marinate: Add the toasted almonds to the salad and give it one final light toss. For best flavor, if time allows, let the salad marinate in the refrigerator for about 30 minutes before serving to allow the flavors to meld.
- Serve: Enjoy this fresh, crunchy Asian Cabbage Salad as a light lunch, side dish, or appetizer.
Notes
- Toasting the almonds adds a rich nutty flavor and extra crunch—do not skip this step.
- The salad can be made a few hours in advance and kept refrigerated to deepen the flavors.
- For a spicier kick, consider adding a pinch of red pepper flakes to the dressing.
- Substitute peanut butter with almond or cashew butter if preferred, but keep the creamy texture for the dressing.
- Edamame can be swapped with chickpeas or green peas for a different protein source.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
- Diet: Low Fat
