Asian Cabbage Salad

5 from 1 vote

Asian Cabbage Salad: This crunchy veggie salad features green and purple cabbage, carrots, chopped peanuts, and edamame tossed in a peanut lime vinaigrette that coats the veggies in an irresistible savory-sweet dressing.

Prep Time20

Cook Time0

Chill10

Total Time30

Course: Salad

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 170kcal

Author: Alison Corey

Equipment

Ingredients

Salad

2 cups purple cabbage thinly sliced
2 cups green cabbage thinly sliced
2 carrots peeled and shredded
1 cup shelled edamame
2 green onions thinly sliced
½ cup chopped peanuts unsalted
¼ cup cilantro roughly chopped
2 tablespoon sesame seeds

Peanut Dressing

¼ cup creamy peanut butter
2 tablespoon soy sauce or coconut aminos
2 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon agave syrup or maple syrup
1 teaspoon sesame oil
1 clove garlic minced
1 teaspoon ginger grated
2 tablespoon water if desired

Instructions

Thinly slice the green and purple cabbage using a mandoline or thinly slice with a knife. Shred the carrots.
Combine the purple cabbage, green cabbage, edamame, chopped peanuts, sesame seeds, cilantro, and green onions in a large bowl.
Whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, minced garlic, and grated ginger in a small bowl.
Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Pour the peanut dressing over the salad ingredients. Toss well to combine, ensuring the cabbage and edamame are evenly coated with the dressing.
Top with additional sesame seeds and edamame if desired!

Video

Notes

Tips for Making Asian Cabbage Salad

How to Cut A Cabbage: The best way to thinly slice cabbage is to cut the cabbage into quarters, remove the core, and use a mandoline to get thin strips. However, you can still get nice thin strips if you don't have a mandoline. After you wash the cabbage and remove the outer leaves, cut the cabbage in half, and then remove the core. Next, cut the cabbage into quarters. Cut each quarter into strips with a sturdy, wide surface facing down on the cutting board.

Make Ahead: This is a great salad to meal-prep or make in advance to take with you to a party. Prepare all of the vegetables by slicing and grating them. Toss them in a large bowl, cover, and refrigerate. In a mason jar, combine the ingredients for the dressing. Give it a good shake and store in the fridge. When ready to serve, add the dressing and toss together. This salad can be prepared up to a day in advance.

Storage: Transfer the salad to an airtight container and store in the fridge for up to 4 days.

Nutrition