Asian Cabbage Salad

We’ve got several Asian style salads on Our Best Bites and I love them all for different reasons!  Here’s a love-list for this particular Asian Cabbage Salad:

  1. It’s flexible.You can toss anything in it that you think would be good.Whatever veggies you happen to have on hand. It’s one of those ‘clean out the fridge’ salads.
  2. It keeps well.Lettuce salads get wilted and gross the longer they sit, but this salad only gets better, which makes it a great option for a party, potluck, or picnic.
  3. It’s easy to make a huge batch or just enough for two.
  4. It’s quick.It starts with a pre-packaged bag of coleslaw, so you save time chopping.Plus you can prepare everything ahead of time and just throw it together when you’re ready.
  5. It’s healthy. News flash: Not all salads are healthy. This one is full of fresh vegetables and the dressing has very little oil (pretty rare) so it’s very low-calorie.

I love a great short-cut salad, so for this one you’ll grab a bag of that pre-shredded cabbage mix at the store.

Asian Cabbage Salad

Then you’ll add a bunch of fresh vegetables to it. I use celery, bell pepper, onion, cucumber, and snap peas but you can literally toss anything in here you like!

Just toss all of the salad ingredients together, and this part can totally be done ahead of time.

The super simple dressing has only a small amount of oil in it and it can be made ahead of time as well.  When it’s ready, just toss everything together. It always feels like there’s not quite enough dressing at first, but the trick is to let this salad sit and marinate for about 20 minutes or so (longer won’t hurt it either!) and it all comes together.

Finish it off with some toasted almonds and sesame seeds right before serving.

You can eat this plain as a great side dish or add chicken to it for a main-dish meal.

Asian Chicken Salad on Plate

I love it with grilled Asian BBQ Chicken!

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Asian Cabbage Salad

Description

An incredibly light, but filling cabbage-based salad filled with fresh veggies.


Ingredients

1 14-16 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 tablespoon toasted sesame seeds
1/3 cup slivered or sliced toasted almonds
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil


Instructions

Instructions:

Begin by making dressing. Combine all ingredients in a sealed jar and shake Store in the fridge until ready to use.

Place all salad ingredients in a bowl

For best results, pour on the dressing and toss to coat 20 minutes before serving. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits.

Right before serving mix in toasted almonds and sesame seeds.


53 comments

  1. I’m here-been checking your blog each morning-it’s my daily ritual to see what’s cooking in your kitchen! I like the looks of this recipe-a nice variation from the recipe that I already have. Yummy Yummy! Ü

  2. I’m here-been checking your blog each morning-it’s my daily ritual to see what’s cooking in your kitchen! I like the looks of this recipe-a nice variation from the recipe that I already have. Yummy Yummy! Ü

  3. Love your blog! My daughter got me hooked on it. I really appreciate you both sharing your knowledge and expertise with all of us. Just saying hi and thanks!

  4. I LOVE your blog! We have just made the cake mix cookies so far, but I want to try everything! I love the pictures and instructions~thanks for a great website. Keep it up!

  5. Stephanie–We’re actually working on some buttons that people can put on their blogs/websites if they’re interested. Hey, Sara, get on that! 😉 Also, do you have just regular ol’ white vinegar? You could replace the rice vinegar with that if you want.

    Ashley–I TOTALLY get how scary it can be, especially if yeast didn’t work last time. And, like you said, it’s a huge time and ingredient investment. Check out the tips for yeast breads section, make sure your yeast is fresh (like I would buy a new jar of bread machine yeast and then keep it in your freezer), and then just make sure you’re not distracted. Duh, right? Yeah, well, you should’ve seen the batch of yeast dough I totally ruined the other night when I was trying to do something else at the same time! 🙂 I might actually try doing another run with the breadsticks because the dough is a little easier, so if you’re successful with those, you might be less scared going into the orange roll-making. GOOD LUCK!!! Email us if you run into any problems along the way!

    Both of you: We’ve said it before, but THANK YOU for your nice comments and all your support! You guys are what makes this fun! 🙂

  6. Yeast troubles…I didn’t touch yeast for about four years because I couldn’t get anything to rise. Then I tried again this month and I have had no rising problems. Maybe there was something wrong with my yeast? Or can something else in the ingredient list kill it? Or was it my methods? I wish I knew so that I could keep it from happening again.

  7. I am still here and still loving your blog! I’m the one who posted about having trouble with the yeast on those bread sticks. Next I am DYING to try your homemade rolls and orange rolls, but the yeast is scaring me! I’d hate to spend all that time on them and have them turn out not so great like my bread sticks did. Any ideas?

  8. I finally signed up on Google Reader and happened to get this right when I was trying to figure out what to do with my head of cabbage this week. This looks so good! The only question I have is, I think I only have cider vinegar. Any suggestions?
    Oh, and do you have a way for me to put your ad/logo on my blog? I put your link in my list of blogs, but if I can put the image it would get seen better. Keep up the yummy work!

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