One Pot Asian Cabbage Salad

One Pot Asian Cabbage Salad

Quick and easy cabbage salad recipe, homemade with simple ingredients in one pot in 10 minutes. Green and red cabbage, carrots, peppers, edamame are tossed in an Asian dressing of peanut butter, sesame, honey.

Course Salad, Side Dish

Cuisine Chinese

Keyword easy salad

Prep Time 10

Total Time 10

Servings People

Calories 163

Author Abeer Rizvi

Ingredients

Asian Dressing

1/4 cup Olive oil
1 tsp Sesame oil
1/4 cup Rice vinegar
2 tbsp Honey
2 tbsp Soy sauce Low sodium
1 tbsp Peanut butter Creamy
2 tsp Ginger Freshly grated
2 tsp Black sesame seeds Toasted, Can be replaced with white sesame seeds
1/4 tsp Sriracha sauce Optional
Salt To taste
Pepper To taste

Salad

3 cups Shredded cabbage Use red and green cabbage
1 cup Shredded carrots
1/2 cup Peppers Green or red, Finely chopped or thinly sliced
1/2 cup Edamame Frozen, Thawed to room temperature and patted dry, I skipped this time and replaced with cucumbers
1/4 cup Green onions Finely chopped
2 tbsp Cilantro Finely chopped

Topping

2 tbsp Peanuts Roasted, Roughly chopped

Instructions

In a large salad bowl, whisk together olive oil, sesame oil, rice vinegar, honey, soy sauce, peanut butter, ginger, black sesame seeds, sriracha sauce, salt, pepper until combined.
Add shredded cabbage, shredded carrots, peppers, edamame, green onions, cilantro.
Toss until combined.
Sprinkle toasted peanuts on top.
Serve immediately and enjoy.

Notes

Read all my tips above.
Tastes best when served immediately. Leftovers can be stored in a sealed container in the fridge for 1 day but the cabbage will become slightly soggy. It’s best to store dressing and salad separately until you are ready to serve.

Nutrition