Asian Cabbage Salad

This vibrant Asian cabbage salad combines crisp red and green cabbage, sweet red peppers, crunchy almonds, and edamame, all tossed in a tangy-sweet ginger peanut dressing for a refreshing, colorful, and protein-packed dish.

INGREDIENTS

• ½ cup sliced or slivered almonds
• 1 cup frozen shelled edamame, thawed
• ½ small head red cabbage, finely sliced
• 2 cups shredded broccoli and carrot mix
• 1 medium red bell pepper, very thinly sliced
• 1 cup shredded carrots (about 2 carrots)
• ½ cup chopped fresh cilantro

For the Dressing:

• ¼ cup rice vinegar
• 1.5 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions:

Roast the Almonds:

Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on a baking sheet. Roast for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from oven and let cool.

Prepare the Salad:

In a large mixing bowl, combine red cabbage, shredded broccoli-carrot mix, shredded carrots, bell pepper, edamame, roasted almonds, and chopped cilantro.

Make the Dressing:

In a small bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth and well combined.

Add Almonds and Toss:
Add the roasted almonds to the salad and pour the dressing over everything. Toss well until all ingredients are evenly coated.

Toss the Salad:

Pour the dressing over the salad ingredients and toss until everything is evenly coated.

Serve:

Serve immediately for maximum crunch or refrigerate for 15–20 minutes to let flavors meld.

Tips

Toasting the almonds brings out extra flavor and crunch — don’t skip!

Adjust honey or sweetener to taste depending on your desired sweetness.

Add cooked chicken, shrimp, or tofu for extra protein.

For meal prep, store the dressing separately to keep vegetables crisp.

FAQ

Q: Can I make this salad Keto-friendly? A: Yes! Replace honey with erythritol or monk fruit sweetener and reduce or skip edamame and carrots to lower carbs.

Q: Can I use other nuts instead of almonds? A: Cashews, peanuts, or sunflower seeds work well; roast them the same way for extra flavor.

Q: How far in advance can I prepare this salad? A: You can prep the vegetables a day ahead but keep the dressing separate until serving to prevent sogginess.

What to Serve It With

This crunchy Asian Cabbage Salad pairs well with:

• Grilled or baked chicken – adds protein and makes a complete meal.
• Shrimp or fish – light and flavorful for a healthy dinner.
• Tofu or tempeh – perfect for a vegetarian or vegan option.
• Rice or quinoa bowls – use the salad as a fresh, crunchy topping.
• Spring rolls or dumplings – serves as a refreshing side.

It’s versatile and works as a side dish, light lunch, or part of a meal prep.

Storing Your Asian Cabbage Salad for Maximum Freshness

Store salad in an airtight container in the refrigerator for up to 2 days.

Keep the dressing separate until ready to serve.

Nutritional Value (approx. per serving, serves 4)

• Calories: 180 kcal
• Protein: 7 g
• Fat: 10 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Sugar: 7 g

Asian Cabbage Salad

Eva Riazati

This Asian cabbage salad is a crunchy, colorful mix of fresh vegetables, edamame, roasted almonds, and a flavorful peanut-ginger dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 21 minutes mins

Course Salad, Side Dish

Cuisine Asian inspired

Servings 4 people

Calories 200 kcal

Ingredients

  

For the Salad

• ½ cup sliced or slivered almonds
• 1 cup frozen shelled edamame thawed
• ½ small head red cabbage finely sliced
• 2 cups shredded broccoli and carrot mix
• 1 medium red bell pepper very thinly sliced
• 1 cup shredded carrots about 2 carrots
• ½ cup chopped fresh cilantro

For the Dressing:

• ¼ cup rice vinegar
• 1.5 tablespoons honey or substitute with keto-friendly sweetener
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions

 

• Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on a baking sheet. Roast for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from oven and let cool.
• In a large mixing bowl, combine red cabbage, shredded broccoli-carrot mix, shredded carrots, bell pepper, edamame, and chopped cilantro.
• In a small bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth and well combined.
• Add the roasted almonds to the salad and pour the dressing over everything. Toss well until all ingredients are evenly coated.
• Serve immediately for maximum crunch, or refrigerate for 15–20 minutes to let flavors meld.

Notes

• Roast the almonds for extra crunch and flavor.
• Make it Keto-friendly: replace honey with erythritol or monk fruit sweetener, and reduce or skip edamame and carrots.
• Meal prep tip: store salad and dressing separately in airtight containers to keep vegetables crisp.
• Protein options: add grilled chicken, shrimp, tofu, or tempeh to make it a complete meal.
• Flavor tweak: add a splash of sesame oil or sprinkle sesame seeds for extra Asian flavor.
• Serving idea: pairs well with rice bowls, spring rolls, dumplings, or as a side for grilled meats.
• Storage: best eaten within 2 days; do not freeze as vegetables will become soggy.

Keyword Broccoli Salad, Crunchy cabbage salad, healthy cabbage salad, Peanut ginger salad, Vegetarian Asian salad

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