Asian Cabbage Salad

A vibrant, crunchy salad with crisp cabbage and a sesame-ginger dressing. Ideal as a refreshing side or light meal.

# What You'll Need:

→ Vegetables

01 - 4 cups shredded green cabbage

02 - 2 cups shredded red cabbage

03 - 1 medium carrot, julienned

04 - 3 green onions, thinly sliced

05 - 1/2 cup fresh cilantro leaves, chopped

→ Nuts & Seeds

06 - 1/3 cup roasted cashews or peanuts, roughly chopped

07 - 2 tablespoons toasted sesame seeds

→ Dressing

08 - 3 tablespoons toasted sesame oil

09 - 2 tablespoons rice vinegar

10 - 1 tablespoon soy sauce or tamari

11 - 1 tablespoon fresh lime juice

12 - 1 tablespoon honey or maple syrup

13 - 1 tablespoon freshly grated ginger

14 - 1 garlic clove, minced

15 - 1 teaspoon sriracha or chili sauce

# How to Make It:

01 - Combine shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro in a large mixing bowl.

02 - Whisk together sesame oil, rice vinegar, soy sauce or tamari, lime juice, honey or maple syrup, grated ginger, minced garlic, and sriracha in a small bowl or jar until fully emulsified.

03 - Pour dressing over cabbage mixture and toss thoroughly to coat all vegetables evenly.

04 - Fold in chopped roasted nuts and toasted sesame seeds just before serving.

05 - Serve immediately for optimal texture, or refrigerate up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -

The dressing comes together in seconds but tastes like something from a restaurant
You can prep everything ahead and the vegetables actually get better as they sit
It is that rare salad that satisfies people who claim they hate healthy food

02 -

I learned the hard way that adding the nuts too early makes them soggy so fold them in at the very last minute
The cabbage softens beautifully as it sits but loses its snap after about four hours in the fridge
Double the dressing recipe and keep it in a jar for instant salads all week

03 -