Asian Cabbage Salad Recipe

Introduction

This Asian Cabbage Salad is a vibrant and crunchy mix bursting with fresh vegetables and a tangy, nutty dressing. Toasted almonds add a delightful crispness, while the peanut-ginger dressing brings a balanced savory-sweet flavor. It’s a refreshing side or light meal perfect for any occasion.

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 carrots)
• 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°F. Spread the almonds in a single layer on an ungreased rimmed baking sheet. Toast them for 4 to 6 minutes, tossing once halfway through, until they are fragrant and crisp. Remove immediately to a small bowl or plate.
2. Step 2: In a large bowl, combine the green cabbage, red cabbage, red bell pepper, shredded carrots, thawed edamame, and chopped cilantro.
3. Step 3: In a medium bowl or large liquid measuring cup, whisk together the rice vinegar, honey, soy sauce, peanut butter, and minced ginger to make the dressing.
4. Step 4: Pour enough dressing over the salad to lightly moisten it, then toss to coat evenly. Add more dressing if desired.
5. Step 5: Add the toasted almonds to the salad and give it a gentle final toss. For best flavor, allow the salad to marinate for 30 minutes before serving. Enjoy!

Tips & Variations

• For extra crunch, try adding chopped water chestnuts or toasted sesame seeds.
• Substitute the almonds with cashews or peanuts if preferred.
• If you like a spicier kick, add a pinch of red pepper flakes or a splash of Sriracha to the dressing.
• Use creamy almond butter in place of peanut butter for a different nut flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the cabbage to soften over time, so it’s best enjoyed fresh or within the first day. If storing separately, keep the toasted almonds dry and add just before serving to retain their crunch.

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 a few hours in advance to let the flavors meld, but add the toasted almonds just before serving to keep them crisp.

Is this recipe gluten-free?

It can be made gluten-free by using a gluten-free soy sauce or tamari for the dressing.

Asian Cabbage Salad Recipe

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★★★★★

4.6 from 139 reviews

This vibrant Asian Cabbage Salad combines crunchy green and red cabbage with sweet bell pepper, shredded carrots, and protein-rich edamame, all tossed in a tangy, savory peanut-ginger dressing. Toasted slivered almonds add a delightful crunch, making it a refreshing and wholesome dish perfect as a light lunch or a colorful side.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes (plus optional 30-minute marinating time)
• 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)
• 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 on an ungreased rimmed baking sheet in a single layer. Toast them for 4 to 6 minutes until they become fragrant and crisp, tossing once halfway through. Be attentive during the final minutes to prevent burning. Once toasted, immediately transfer the almonds to a small bowl or plate, or add directly to the salad if ready.
2. Combine the vegetables: In a large mixing bowl, add the finely sliced green and red cabbage, thinly sliced red bell pepper, shredded carrots, thawed edamame, and chopped fresh cilantro. Mix gently to combine all the fresh ingredients evenly.
3. Prepare the dressing: In a medium bowl or 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. Toss the salad with dressing: Pour enough dressing over the vegetable mixture to lightly moisten and coat everything. Toss the salad thoroughly to ensure the dressing is well distributed. Taste and add more dressing if desired for extra flavor.
5. Add toasted almonds and finish: Add the toasted almonds to the salad and give it one final light toss to combine. For best flavor, allow the salad to marinate for 30 minutes before serving. Enjoy your fresh, crunchy Asian Cabbage Salad!

Notes

• Toasting the almonds adds a delicious depth and crunch—watch carefully to avoid burning.
• Allowing the salad to marinate enhances the flavors, but it can be served immediately if needed.
• Using low sodium soy sauce helps control the saltiness of the dressing.
• Fresh ginger can be substituted with ground ginger if necessary, but fresh provides a brighter flavor.
• This salad stores well in the refrigerator for up to 2 days, but almonds may soften over time.

Keywords: Asian cabbage salad, crunchy salad, peanut dressing, healthy salad, easy salad recipe