Asian Cabbage Salad (Printer-friendly)

Crunchy cabbage, peppers and carrot tossed in sesame-ginger dressing for a vibrant, quick side or light lunch.

# What You'll Need:

→ Vegetables

01 - 4 cups shredded green cabbage
02 - 1 cup shredded red cabbage
03 - 1 large carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 4 green onions, thinly sliced
06 - 1/2 cup fresh cilantro leaves, roughly chopped

→ Dressing

07 - 3 tablespoons rice vinegar
08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon sesame oil
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon freshly grated ginger
12 - 1 garlic clove, minced
13 - 1/2 teaspoon chili flakes

→ Toppings

14 - 1/4 cup toasted sesame seeds
15 - 1/2 cup roasted peanuts or cashews, roughly chopped

# How To Make It:

01 - Place the shredded green cabbage, red cabbage, carrot, red bell pepper, green onions, and cilantro in a large mixing bowl.
02 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, freshly grated ginger, minced garlic, and chili flakes until homogenous.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure even distribution.
04 - Sprinkle with toasted sesame seeds and nuts, if desired.
05 - Serve immediately for a crisp texture, or allow to rest for 10 minutes to develop flavor integration.

# Expert Tips:

01 -
  • Everything can be prepped ahead, making it perfect for stress-free entertaining
  • The dressing doubles as a quick marinade for grilled proteins if you want to bulk it up
  • One taste of that tangy sesame ginger punch and you will understand why it disappears first at every gathering
02 -
  • The vegetables will release water as they sit in the dressing, so do not salt the salad in advance or you will end up with a puddle at the bottom of the bowl
  • Sesame oil can burn if you toast the seeds at too high a temperature, so keep the heat medium and shake the pan frequently
  • This salad actually tastes better the next day as the vegetables marinate, though the nuts will lose their crunch if added too early
03 -
  • Use a mandoline if you have one to get paper thin vegetables that practically drink in the dressing
  • Double the dressing and keep it in a jar in your fridge for quick weekday lunches

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