Asian Cabbage Salad
A vibrant, crunchy salad combining fresh cabbage, colorful vegetables, and a tangy dressing, perfect for any meal.
Ingredients
Fresh Vegetables
- 4 cups green cabbage, shredded Use fresh and crisp cabbage for the best texture.
- 2 cups red cabbage, shredded
- 1 cup carrots, julienned
- 1 cup bell peppers, thinly sliced
- 1 cup green onions, chopped
- 1/2 cup cilantro, chopped
Dressing
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon ginger, grated For added flavor.
- 1 clove garlic, minced
- Salt and pepper to taste Adjust to your preference.
Toppings
- 1/4 cup sesame seeds, toasted Sprinkle on top before serving.
Instructions
Preparation
- Begin by preparing all your vegetables: shred the green and red cabbage, julienne the carrots, and thinly slice the bell peppers. Chop the green onions and cilantro.
Mixing
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, bell peppers, green onions, and cilantro. Toss them together gently to mix.
Making the Dressing
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, and minced garlic until well combined. Add salt and pepper to taste.
Combining
- Pour the dressing over the vegetable mixture and toss well to ensure everything is coated evenly.
Serving
- Finally, sprinkle the toasted sesame seeds over the salad. You can serve immediately or let it marinate for about 15-20 minutes to enhance the flavors.
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Notes
For optimal freshness, store the dressing separately until serving. Fresh vegetables yield the best flavor and crunch.