Asian-Twisted Red Cabbage Salad

"Who would think healthy could taste so good. Bright in flavor and looks! Crispy! If you want a thicker dressing add 1 more tablespoon peanut butter. Great for a light lunch or a side to a main meal."
 
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photo by Lusenda photo by Lusenda
photo by Lusenda
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
10mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Put all salad ingredients into a bowl.
  • Into a blender add all of the dressing ingredients and blend till creamy smooth.
  • It will be on the thin side.
  • If not using rice vinegar use less of what you do use because I find rice vinegar is milder.
  • Add to salad and toss to coat,chill till ready to serve final toss& then top with seeds and serve.

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Reviews

  1. I liked this very much - the dressing flavour combo is a favourite of mine. I felt the amount of oil was pretty high, which is about the only thing I would change. And well, I did....I cut back on the oil and the vinegar by about 1/3 - and that was fine because I was missing some of the veg this salad called for anyway. This is one of the best ways to enjoy raw cabbage - thanks Rita!
     
  2. Let's start with the good - visually a beautiful salad. Followed the directions exactly as written and didn't like it at all. The two people I shared it with did not like it either. Flavors were just off.
     
  3. I made this tonight for my lunches this week. It is delicious! I subbed organic almond butter instead of the peanut butter and it worked out wonderfully. Thank you!!
     
  4. I made a lot of substitutions/exclusions based on what was in our cupboards, but this was still a really good salad. I added some soba noodles to serve it as a side to a tofu dish. Next time, I will cut down on the vinegar as it was a bit acidic. Thanks for something delicious and new!
     
  5. YUMMY!! I pref. my dressing thick so I added an unmeasurable amount of peanut butter. I used creamy fat free Peter Pan. (I wonder how regular CHUNKY Skippy would taste-- MMMM...) I did use rice vinegar (Kame brand) but think I might cut a bit back next time- end product was a wee bit acidic. Rita, thank you for posting a keeper!!
     
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Tweaks

  1. Oh, and I used honey instead of sugar.
     
  2. At first I thought this was a little off but the more I ate the better it was. I think if you give it some time for the flavors to blend it gets better. My husband loved it and he doesn't even like red cabbage so that says a lot. I do think if I made it again I might play around and make some adaptations. As it was I didn't have any sesame oil so I used tahini instead. I also used a gypsy pepper instead of red pepper.
     
  3. I made this tonight for my lunches this week. It is delicious! I subbed organic almond butter instead of the peanut butter and it worked out wonderfully. Thank you!!
     
  4. I made a this for my lunch for the next two days, but leaving the dressing off until that morning. I used green beans instead of the snow peas, regular cabbage, didn't have any cilantro, added some carrots and some raisins. The dressing was very simple, I didn't even blend it, I just minced the garlic and the ginger, tossed it in a jar and shook and it was good to go. I noticed that there was a kind of ?starchy? feeling to the dressing but that just might have been the pb I used, it had a great flavor though. Next time I'll be sure to use more red pepper flakes! It was super simple and tasted great!
     
  5. This was really good. I ended up using green onions instead of shallots, and I didn't have any celery. I had to syb the peanut butter for soy nut butter (DS allergies) and it worked great. Thanks for sharing!
     

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