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Fresh & Light Asian Cabbage Salad

Another winner from Patty’s kitchen.  This is a truly addicting, crunchy, toasty, sweet & salty, light and fresh cabbage salad.  I could eat the whole batch.

Patty's Asian Cabbage Salad

Patty’s Asian Cabbage Salad

Super simple to make and it comes together quickly.  Although I shredded 2 varieties of cabbage – Savoy & Napa, you could easily use the pre-shredded cabbage in a bag.  I made extra dressing, as well (of course I did, I always make extra dressing).

I brought this into work for lunch the next day and it held over beautifully.  I added some grilled chicken to it and it was perfect.  I also made my husband a flat bread sandwich with the grilled chicken and topped it with the salad. It was insanely good.

Flat Bread Asian Chicken

Flat Bread Asian Chicken

Thank you, Patty!  Cheers!

Light & Crunchy Asian Cabbage Salad

  • Servings: 6 to 8
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 head of cabbage (I used 1/2 head of Napa & 1/2 head of Savoy), very thinly sliced
  • 1/2 cup to 1 cup of green onions, thinly sliced
  • 1 cup red pepper, thinly sliced (optional – I added it for color)
  • 2 – 3 tablespoons of roasted sesame seeds
  • 1/2 to 3/4 cups slivered almonds, dry roasted

Dressing: (for one batch, I doubled this)

  • 1/3 cup sugar
  • 1/4 canola oil
  • 1/4 white wine vinegar, or rice wine vinegar, or white vinegar (whatever you have on-hand)
  • 1 tablespoon soy sauce (maybe a splash more to taste)
  • a dash of sesame oil if you like

Directions:

  • Add all the dressing ingredients in a jar with tight lid and shake.  Taste and add more soy or sugar if you like.  I added a pinch of pepper. Set aside.
  • Place the slivered almonds in a dry fry pan (no oil) and heat over medium until toasty. Immediately remove from heat.
  • Very thinly slice the cabbage and green onions.
  • In a large bowl, toss the cabbage, onions, slivered almonds and add the sesame seeds.
  • Add a bit of dressing and toss, add a little more dressing if needed but you should essentially under-dress it for now.  Cover and place in the frig to rest 15 or 20 minutes. Toss again, add a bit more dressing if needed and serve.  

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