Crunchy Asian-style Rainbow Cabbage Salad

• total tid: 12 minutes

Ingredienser

For the Salad:

2 cups finely shredded green cabbage

1 cup finely shredded purple cabbage

1 large carrot, julienned

1 cucumber, thinly sliced

½ red bell pepper, thinly sliced

2 spring onions, chopped

¼ cup fresh coriander/cilantro, chopped

¼ cup roasted peanuts or cashews

2 tbsp sesame seeds

½ cup crispy fried noodles

For the Dressing:

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar or lemon juice

1 tbsp honey

1 tbsp chili sauce

1 small garlic clove, minced

½ tsp grated ginger

½ tsp black pepper

Fremgangsmåte

Wash and thoroughly dry all the vegetables. Thinly shred the green and purple cabbage and place them in a large mixing bowl.

Add julienned carrot, sliced cucumber, red bell pepper, chopped spring onions and fresh coriander.

Add roasted peanuts or cashews and sesame seeds for extra crunch and flavor.

In a separate small bowl, combine soy sauce, sesame oil, rice vinegar, honey, chili sauce, minced garlic, ginger and black pepper. Whisk until the dressing is smooth and well combined.

Pour the dressing over the prepared vegetables. Toss everything gently but thoroughly so the dressing coats all the ingredients evenly.

Let the salad rest in the refrigerator for around 10–15 minutes. This allows the vegetables to absorb the delicious Asian-inspired flavors while staying crunchy.

Transfer the salad to a serving plate or bowl. Just before serving, generously add crispy fried noodles on top.