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.
Servings: 4 People
Calories: 163kcal
Ingredients
Asian Dressing
- ¼ cup Olive oil
- 1 teaspoon Sesame oil
- ¼ cup Rice vinegar
- 2 tablespoon Honey
- 2 tablespoon Soy sauce Low sodium
- 1 tablespoon Peanut butter Creamy
- 2 teaspoon Ginger Freshly grated
- 2 teaspoon Black sesame seeds Toasted, Can be replaced with white sesame seeds
- ¼ teaspoon Sriracha sauce Optional
- Salt To taste
- Pepper To taste
Salad
- 3 cups Shredded cabbage Use red and green cabbage
- 1 cup Shredded carrots
- ½ cup Peppers Green or red, Finely chopped or thinly sliced
- ½ cup Edamame Frozen, Thawed to room temperature and patted dry, I skipped this time and replaced with cucumbers
- ¼ cup Green onions Finely chopped
- 2 tablespoon Cilantro Finely chopped
Topping
- 2 tablespoon 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
Calories: 163kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 672mg | Potassium: 322mg | Fiber: 4g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 2mg