Description
A light and crunchy Asian-inspired cabbage salad tossed in a tangy sesame-soy dressing, perfect as a side or a light meal.
Ingredients
Units
Scale
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 4 green onions, chopped
- 1/4 cup chopped cilantro
- 1/2 cup sliced almonds, toasted
- 1/2 cup crispy chow mein noodles
- 2 tablespoons sesame seeds, toasted
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup vegetable oil
Instructions
- In a large bowl, combine green cabbage, red cabbage, carrots, green onions, and cilantro.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, garlic, and vegetable oil to make the dressing.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Let the salad sit for 10–15 minutes to allow the flavors to meld.
- Before serving, sprinkle with toasted almonds, sesame seeds, and chow mein noodles for added crunch.
Notes
- For added protein, top with grilled chicken, tofu, or shrimp.
- Can be made a few hours ahead; just add crunchy toppings before serving.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg