Asian cabbage salad mix (Printable Version)
Crunchy cabbage tossed with almonds, edamame, peppers, and a tangy peanut-ginger dressing.
# Ingredients Required:
→ Nuts
01 -
60 grams sliced or slivered almonds
→ Vegetables
02 -
150 grams green cabbage, finely sliced
03 -
150 grams red cabbage, finely sliced
04 -
1 medium red bell pepper, thinly sliced
05 -
120 grams shredded carrots
06 -
150 grams frozen shelled edamame, thawed
07 -
30 grams fresh cilantro, chopped
→ Dressing
08 -
60 milliliters rice vinegar
09 -
30 milliliters honey
10 -
30 milliliters low sodium soy sauce
11 -
15 grams creamy peanut butter
12 -
15 grams minced fresh ginger
# Guide to Cooking:
01 -
Preheat oven to 175°C. Spread almonds on a baking sheet and toast for 4 to 6 minutes, stirring halfway through. Transfer to a bowl to cool.
02 -
In a large bowl, combine green cabbage, red cabbage, bell pepper, carrots, edamame, and cilantro.
03 -
Whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth.
04 -
Pour dressing over vegetable mixture and toss to coat evenly, adjusting seasoning to taste.
05 -
Gently fold in toasted almonds, then let the salad sit for 30 minutes before serving to enhance flavor.
# Extra Suggestions:
01 -
Allowing the salad to rest for 30 minutes melds the flavors for optimal taste.