Asian Cabbage Salad

8 servings


25 minutes

total time


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


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!


Serving Size

1 (of 8)


123 kcal

Total Fat

6 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat






Total Carbohydrate

15 g

Dietary Fiber

4 g

Total Sugars

9 g


5 g

8 servings


25 minutes

total time
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