I love creating fresh, vibrant dishes. My Asian Cabbage Salad blends shredded green cabbage, julienned carrots and toasted almonds with a creamy peanut dressing featuring soy sauce, rice vinegar, and freshly grated ginger. I add a touch of honey to tie it all together, making it a delightful choice for any meal.

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I recently experimented with an Asian Cabbage Salad that quickly became one of my favorite go-to dishes. I started with 6 cups of shredded green cabbage and tossed in 2 large carrots that I either julienned or shredded, depending on my mood.

The crunch comes from 1/2 cup of sliced almonds which adds just the right texture to the mix. The real magic, though, lies in the ginger peanut dressing.

I mixed 3 tablespoons of creamy peanut butter with 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and added in a tablespoon of freshly grated ginger along with a garlic clove minced really fine. A bit of honey to taste and a dash of toasted sesame oil pull everything together.

I know it might sound simple but the fresh ingredients create a punchy flavor that keeps you wanting more even if its just a side dish for a potluck or taco salad twist!

Why I Like this Recipe

I really like this recipe because the crunchy cabbage and carrots makes every bite feel fresh and satisfying. The ginger peanut dressing is so good and has this perfect mix of sweet and tangy that really pops when it mingles with the veggies and almonds. I also love how easy it is to whip up even when Im running late, it feels like a no-fuss meal that tastes fancy without any extra effort. Lastly, its a healthy choice that leaves me feeling good after i eat it without sacrificing flavor at all.

Ingredients

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Green cabbage: Crunchy, full of fibre and vitamins to help keep you full.
Carrots: Naturally sweet and packed with beta-carotene, they brighten up the dish.
Sliced almonds: They add a satisfying crunch, healthy fats and a dose of protein.
Creamy peanut butter: Rich and smooth, offering a nutty flavor with a bit of protein.
Soy sauce: Brings a salty umami punch that really elevates the overall taste.
Rice vinegar: Provides a tangy, slightly sour note to balance all the flavors.

Ingredient Quantities

6 cups shredded green cabbage (about 1 small head)

2 large carrots, julienned or shredded

1/2 cup sliced almonds

3 tablespoons creamy peanut butter

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon freshly grated ginger

1 garlic clove, minced fine

1 to 2 teaspoons honey (adjust to your taste)

1 tablespoon toasted sesame oil

2 to 3 tablespoons water (or more if you want a thinner dressing)

How to Make this

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1. Start by shredding about 6 cups of green cabbage and julienning 2 large carrots, then toss them together in a big bowl.

2. In a small bowl, combine 3 tablespoons of creamy peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of freshly grated ginger, 1 minced garlic clove and 1 to 2 teaspoons of honey.

3. Add 1 tablespoon of toasted sesame oil to the mix and stir well.

4. Gradually add 2 to 3 tablespoons of water while whisking until your dressing is smooth and has the consistency you like.

5. Pour the ginger peanut dressing over the cabbage and carrots.

6. Toss the salad until all the veggies are evenly coated in the dressing.

7. Sprinkle 1/2 cup of sliced almonds on top.

8. Let the salad sit for about 10 minutes so the flavors can blend together.

9. Give it a quick toss again before serving.

10. Enjoy your crunchy, healthy Asian Cabbage Salad either as a side dish or a light meal!

Equipment Needed

1. A large mixing bowl for tossing the shredded cabbage and julienned carrots
2. A small bowl for mixing the creamy peanut butter dressing
3. A chef’s knife and a cutting board for shredding cabbage, julienning carrots and mincing garlic
4. A grater for freshly grating ginger
5. A vegetable peeler or julienne tool to help cut the carrots evenly
6. A whisk for blending the dressing to a smooth consistency
7. Measuring spoons and measuring cups to get the right amounts of sauces and oils

These tools make prepping this crunchy Asian Cabbage Salad simple and help keep the nutritional benefits intact. Enjoy cooking!

FAQ

What type of cabbage works best for this recipe? The recipe calls for green cabbage, but you can mix in some red cabbage if you're lookin for a bit of color and extra crunch.

How do i thin out the dressing if it's too thick? Simply add an extra tablespoon or two of water until it reaches your desired consistency. Just be careful not to overshare on the water or you'll lose the flavor.

Can i use a different nut butter? Sure, you can swap peanut butter with almond butter or cashew butter if peanut isn't your thing, though the taste may end up being a bit different.

How long will the salad keep? You can store it in an airtight container in the fridge for up to 2 days, but the crunch might lessen a bit over time.

What if i don't want it too sweet? You can adjust the honey to your taste. If you're not into a sweeter dressing, feel free to cut back on the honey or leave it out entirely.

Asian Cabbage Salad Recipe Substitutions and Variations

If you dont have creamy peanut butter, you can try using almond butter or even tahini instead.
You can replace soy sauce with coconut aminos if you want a slightly sweeter taste.
Instead of rice vinegar, apple cider vinegar works pretty well and gives a nice tang.
If toasted sesame oil isnt available, a mix of a light olive oil with a sprinkle of sesame seeds is a good backup.
For sliced almonds, try using chopped cashews or walnuts for a different crunch.

Pro Tips

1. Try slowly whisking in the water with your dressing so that it doesn’t turn out lumpy and you get the thickness just right, ya know?
2. Let the salad sit a bit longer than the required 10 minutes if you have time. This lets the flavors really mix together and makes it even tastier.
3. If you can spare a minute, toast the almonds in a dry pan before adding them on top. It gives an extra crunch and brings out a nuttier flavor.