Name: Asian Cabbage Salad with Toasted Almonds and Ginger Dressing Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Asian
Ingredients: ½ 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; ½ 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

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Introduction

This Asian Cabbage Salad is a crisp, colorful blend of fresh vegetables and toasted almonds, all brought together with a tangy, slightly sweet peanut dressing. It’s a refreshing and healthy dish perfect for lunch or as a side to your favorite meal.

The image shows a clear glass bowl filled with a colorful salad that has many layers of thinly sliced vegetables and nuts. The base layer consists of shredded purple and white cabbage mixed with bright orange carrot strips and green edamame beans. On top, there are sliced red bell peppers, pale toasted almond slices, and green chopped herbs adding texture and color. The bowl is on a white marbled surface, with a small bowl of dressing in the top left, and a small bowl of almond slices on the bottom right. In the upper right corner, there is a white cloth with silver serving utensils. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ 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
½ 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

Step 1: Preheat the oven to 350°F. Spread the almonds in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes until fragrant and crisp, tossing once halfway through. Watch closely during the last few minutes to prevent burning. Remove immediately to a small bowl or directly to the salad bowl if ready.
Step 2: In a large bowl, combine the green cabbage, red cabbage, red bell pepper, shredded carrots, thawed edamame, and chopped cilantro.
Step 3: In a medium bowl or liquid measuring cup, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth.
Step 4: Pour enough dressing over the salad to moisten and toss to coat all ingredients. Add more dressing if desired for extra flavor.
Step 5: Add the toasted almonds and give the salad a final gentle toss. For best flavor, let the salad marinate for about 30 minutes before serving. Enjoy!

Tips & Variations

For extra crunch, add chopped water chestnuts or crispy wonton strips just before serving.
Use almond butter instead of peanut butter for a slightly different nutty flavor.
To make it vegan, substitute honey with maple syrup or agave nectar.
If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the dressing.

Storage

Store any leftover 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 a day. Before serving leftovers, give the salad a quick toss and sprinkle additional toasted almonds if needed for crunch. If the salad seems dry, drizzle a little extra rice vinegar or soy sauce.

How to Serve

A clear glass bowl holds a colorful mixed salad with several layers visible, starting with a base of shredded white cabbage and thin orange carrot strips, followed by bright green edamame beans and thin slices of red bell pepper, topped with chopped purple cabbage, sprinkled with light toasted almond slices and small green herbs. To the top left, a small white dish contains a brown dressing, and to the bottom right, another small white bowl is filled with extra toasted almond slices. The scene is set on a white marbled texture with a white cloth and silver utensils in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad and dressing separately in advance. Combine and toss just before serving to keep the vegetables crisp.

What can I use instead of edamame?

If you can’t find edamame, shelled peas or chopped snap peas work well as a substitute for a similar texture and fresh flavor.