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Cabbage Salad

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.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 21 minutes
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