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Crunchy asian slaw with purple cabbage carrots peanuts and sesame ginger dressing

Crunchy Cabbage Salad

A fresh, colorful cabbage salad with purple cabbage, carrots, green onions, cilantro, peanuts, and a creamy sesame ginger dressing. Crisp, tangy, lightly sweet, and easy to make with no cooking.
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Prep Time 15 minutes
Cook Time 0 minutes
rest time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 214
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Salad
  • 4 cups purple cabbage shredded (about 300 g)
  • 2 carrots grated or julienned (about 150 g)
  • 4 green onions thinly sliced
  • 1/2 bunch fresh cilantro roughly chopped
  • 1/2 cup peanuts 70 g
  • Sesame Ginger Dressing
  • 1/4 cup neutral oil 60 ml
  • 2 tablespoons rice vinegar 30 ml
  • 1 tablespoon soy sauce 15 ml
  • 1 1/2 tablespoons honey 32 g
  • 1/2 tablespoon tahini 8 g
  • 1/4 teaspoon toasted sesame oil
  • 1 clove garlic minced
  • 1/2 tablespoon grated fresh ginger

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Box grater or julienne peeler
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, whisk together the neutral oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, minced garlic, and grated fresh ginger until smooth.
  2. Thinly slice the purple cabbage, grate or julienne the carrots, slice the green onions, and roughly chop the cilantro.
  3. Add the cabbage, carrots, green onions, cilantro, and peanuts to a large mixing bowl.
  4. Pour the sesame ginger dressing over the salad.
  5. Toss well until the vegetables are evenly coated.
  6. Let the salad rest for 10 minutes before serving, then garnish with extra peanuts or cilantro if desired.

Nutrition

Calories: 214kcalCarbohydrates: 16gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 248mgPotassium: 330mgFiber: 4gSugar: 10gVitamin A: 4015IUVitamin C: 44mgCalcium: 62mgIron: 1.4mg

Video

Notes

  • For the best crunch, slice the cabbage thinly and add the peanuts close to serving time.
  • If making ahead, store the dressing separately and toss before serving.
  • For a nut-free version, replace peanuts with sunflower seeds or pumpkin seeds.
  • For a vegan version, use maple syrup or agave instead of honey.

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