Asian Cabbage Salad
Servings 8
Equipment
- Small Glass Jar with Lid
- Sharp Knife
Ingredients
Ginger- Sesame Vinaigrette:
- ¼ cup vegetable oil or olive oil
- ¼ cup seasoned rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1-2 tsp fresh ginger paste to taste
- 1 large clove of garlic finely grated
Cabbage Salad:
- 16 oz package of slaw mix shredded green cabbage, purple cabbage, and carrots (approx. 7-8 cups)
- ½ cup snow peas sliced thinly on a diagonal
- ¼ cup fresh cilantro chopped
- 2-3 green onions sliced thinly on a diagonal
- 1 red baby bell pepper sliced thinly
- 1 yellow baby bell pepper sliced thinly
- 2 tbsp sliced almonds optional
Instructions
- Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.
- Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.
- Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.
- Serve immediately and enjoy.
- Store remaining vinaigrette in the refrigerator for up to a week.