Asian Cabbage Salad

This Asian cabbage salad is packed with vibrant flavors, colorful vegetables, and fresh herbs. And with the homemade ginger sesame dressing it's the perfect mix of sweet, savory, and tangy. Ideal for an easy side dish or lunch during the week.

Course Salad, Side Dish

Cuisine Asian

Diet Gluten Free

Prep Time 20

Total Time 20

Servings side servings

Calories 175kcal

Author Sara

Equipment

2 mixing bowls

Ingredients

Ingredients for the Salad

3 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 cup shredded carrots
1 red pepper, thinly sliced
1 cup peeled, divided and then cut in half fresh mandarin oranges (Halos or cuties)
3 green onions, chopped
1 cup chopped fresh cilantro
½ cup slivered almonds

Ingredients for the Sesame Ginger Dressing

3 tbsp. rice vinegar
2 tbsp. dark sesame oil (also called toasted sesame oil or pure sesame oil)
3 tbsp. coconut aminos
3 tbsp. avocado oil
2 tbsp. honey
1-2 tsp. freshly grated ginger

Instructions

In a large bowl, add all of the salad ingredients.
In a small mixing bowl, whisk together all of the dressing ingredients, starting with 1 tsp. of the grated ginger. Taste and if you'd like a stronger ginger flavor, add additional grated ginger.
Pour the dressing over the salad and toss to combine. If time allows, place salad in fridge for 30 minutes to chill and allow flavors to marinate.
Serve and enjoy!

Notes

- To slice the cabbage, wash and remove the outer leaves of the cabbage. Next, cut the cabbage head in half, from top to bottom, then cut into quarters. With the flat side down, thinly slice the cabbage along the long edge.

- If you aren't serving this salad right away, or within an hour or so, wait to add the almonds before serving. This will keep them from getting soggy.
- This salad lasts for 24 hours in the fridge. It will still be safe to eat for up to 3 days, however, it may be a little soggy. Remember to stir before eating again as the dressing will sink to the bottom.
- If you'd like to make ahead for food prep, store the salad and dressing separately in the fridge and take out desired portions when ready to eat.

Nutrition