Cabbage Salad
User Reviews
4.9
Cabbage Salad
Description
The Cabbage Salad recipe brings together shredded green and red cabbages with red bell pepper slices, julienned carrots, and fresh cilantro, offering varied textures and fresh flavors. The creamy dressing combines avocado oil and apple cider vinegar for acidity, peanut butter for nuttiness, maple syrup for subtle sweetness, toasted sesame oil for a deep aroma, fresh grated garlic, and salt for seasoning. Tossing the salad with dressing and resting it softens the cabbage while retaining crunch. Toasted almonds sprinkled on top provide additional texture and flavor contrast. The salad suits as a side dish or light meal component.
Ingredients
- 4 cups green cabbage shredded
- 4 cups red cabbage shredded
- 1 red bell pepper stemmed, seeded, and very thinly sliced, medium
- 1 cup carrots julienned
- ½ cup cilantro chopped, fresh
- ½ cup almonds toasted sliced or pepitas
Dressing
- ¼ cup avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons peanut butter creamy
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil toasted
- 1 garlic grated, clove
- ¾ teaspoon salt sea salt
Instructions
- In a large bowl, toss together the green cabbage, red cabbage, red pepper, carrots, and cilantro.
- Make the dressing: In a medium bowl or liquid measuring cup, whisk together the avocado oil, vinegar, peanut butter, maple syrup, sesame oil, garlic, and salt.
- Pour the dressing over the cabbage mixture and toss to coat. Set aside for 10 minutes to allow the cabbage to soften.
- Season to taste and top with the almonds. Toss and serve.