Asian Cabbage Salad
Crunch time just got a whole lot more exciting!
This vibrant Asian cabbage salad is basically a rainbow in a bowl – packed with crispy textures, bold flavors, and that addictive ginger peanut dressing that’ll have you licking the spoon clean.
The magic happens when toasted almonds meet fresh cilantro and that sweet-savory dressing ties everything together.
Plus, it actually gets better as it sits, so you can prep it ahead and watch the flavors meld into something absolutely incredible.
Talk about a win-win situation!
Ingredients
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)
- 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
Steps
- Preheat your oven to 350°F (175°C). Spread the almonds in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until they smell nutty and fragrant and turn golden brown. Toss them once at the 3-minute mark to ensure even browning, and seriously don’t walk away during the last few minutes – nuts go from perfectly toasted to burnt in seconds. The moment they’re golden and aromatic, immediately remove them to a small bowl or plate to stop the cooking process.
- In a large mixing bowl, combine the green cabbage, red cabbage, bell pepper, shredded carrots, thawed edamame, and fresh cilantro. Use your hands or large spoons to toss everything together, ensuring the colorful vegetables are evenly distributed throughout the bowl.
- In a medium mixing bowl or large liquid measuring cup, whisk together all the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and minced ginger. Whisk vigorously for 30-45 seconds until the peanut butter is completely smooth and incorporated – no lumps should remain. The dressing should have a glossy, unified appearance.
- Pour about half the dressing over the salad mixture and toss thoroughly to coat all the vegetables. Assess the coverage – you want every piece lightly coated but not drowning. Add more dressing gradually until you achieve your desired level of moisture. Add the toasted almonds and give the salad one final, gentle toss to distribute them evenly without crushing the delicate vegetables.
- For best flavor development, let the salad marinate in the refrigerator for 30 minutes before serving. This allows the cabbage to soften slightly and the flavors to meld together beautifully. Serve chilled and enjoy immediately!
Smart Swaps
- Sunflower seeds instead of almonds (1:1 ratio) – perfect for nut allergies
- Maple syrup instead of honey (same amount) – makes it vegan-friendly
- Tamari instead of soy sauce – naturally gluten-free option
Make It Diabetes-Friendly
- Replace honey with 2 tablespoons sugar-free maple syrup or 1 tablespoon stevia blend – reduces carbs by 8g per serving
- Add extra protein with ½ cup cooked chicken breast (diced) – helps stabilize blood sugar
- Increase fiber by adding ¼ cup chia seeds – slows glucose absorption
- Serve ¾ cup portions instead of full cups to keep carbs around 12g per serving
- Pair with grilled protein to further reduce glycemic impact
Pro Tips
- Slice cabbage paper-thin using a mandoline or sharp knife – creates the perfect crunch factor
- Toast almonds in batches if doubling the recipe – overcrowding leads to uneven browning