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Asian Cabbage Salad with Toasted Almonds and Ginger Dressing Recipe

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★★★★★

4.7 from 56 reviews

A vibrant and crunchy Asian Cabbage Salad featuring a colorful mix of green and red cabbage, bell pepper, shredded carrots, edamame, and fresh cilantro. Tossed in a tangy and slightly sweet peanut-ginger dressing and topped with toasted almonds for a delightful crunch. Perfect as a refreshing side or light meal.

Ingredients

Scale

For the Salad:

  • 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

For the 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 (175°C). Spread the sliced or slivered almonds in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, tossing halfway through, until they become fragrant and crisp. Be attentive during the last few minutes to prevent burning. Remove immediately to a small bowl or plate.
  2. Prepare the salad base: In a large bowl, combine the finely sliced green and red cabbage, very thinly sliced red bell pepper, shredded carrots, thawed edamame, and chopped fresh cilantro. Toss these ingredients together gently.
  3. Make the dressing: In a medium mixing bowl or a large liquid measuring cup, whisk together the rice vinegar, honey, low sodium soy sauce, creamy peanut butter, and minced fresh ginger until the dressing is smooth and well combined.
  4. Dress the salad: Pour enough of the dressing over the salad mixture to lightly moisten it. Toss thoroughly to ensure even coating. Taste and add more dressing if desired.
  5. Add toasted almonds and marinate: Sprinkle the toasted almonds on top of the dressed salad and give it a final light toss. For best flavor, let the salad marinate for 30 minutes before serving to allow the ingredients to meld together.
  6. Serve and enjoy: Serve the salad chilled or at room temperature as a refreshing side dish or light meal.

Notes

  • Toasting almonds enhances their flavor and adds a satisfying crunch to the salad.
  • If you prefer, raw almonds can be used, but toasting is highly recommended.
  • The salad can be made several hours ahead and refrigerated to develop more flavor.
  • If you want a vegan version, substitute honey with maple syrup or agave nectar.
  • Adjust the amount of dressing to your preferred taste and consistency.
  • Marinating the salad allows flavors to meld, but it can be served immediately if short on time.

Keywords: Asian cabbage salad, crunchy cabbage salad, peanut dressing salad, healthy Asian salad, easy cabbage salad, toasted almonds salad

Find it online: https://annakocht.com/asian-cabbage-salad-with-toasted-almonds-and-ginger-dressing-recipe/