Asian Cabbage Salad

• servings: 8 servings
• total time: 25 minutes

Ingredients

1/2 cup sliced or slivered almonds

½ small head green cabbage (finely sliced, about 3 cups*)

½ small head red cabbage (finely sliced, about 3 cups**)

1 medium red bell pepper (very thinly sliced)

1 cup shredded carrots (about 2 medium)

1 cup frozen shelled edamame (thawed)

1/2 cup chopped fresh cilantro

¼ cup rice vinegar

2 tablespoons honey

2 tablespoons low sodium soy sauce

1 tablespoon creamy peanut butter

1 tablespoon minced fresh ginger

Directions

Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until fragrant and crisp. Toss once halfway through and do not walk away during the last few minutes of cooking (TRUST ME). Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).

In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.

In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Assess the amount of dressing and add more as desired. Add the almonds and give the salad a final, light toss. If time allows, let marinade for 30 minutes prior to serving. Enjoy!

Nutrition

• Serving Size: 1 (of 8)
• Calories: 123 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 5 g