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Crunchy Asian cabbage salad with shredded green and purple cabbage, carrots, peanuts and sesame seeds

Crunchy Asian Cabbage Salad

Shredded green and purple cabbage, carrots and green onions tossed in a honey sesame dressing and topped with peanuts. Crunchy, cheap and meal-prep friendly.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 4 cups green cabbage finely shredded
  • 2 cups purple cabbage finely shredded
  • 2 carrots shredded
  • 4 green onions sliced
  • ½ cup roasted peanuts chopped
  • 1 tablespoon sesame seeds toasted
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated, optional

Method
 

  1. In a jar, shake or whisk together the rice vinegar, soy sauce, vegetable oil, sesame oil, honey, garlic and ginger.
  2. In a large bowl, combine the green cabbage, purple cabbage, carrots and green onions.
  3. Pour the dressing over the vegetables and toss well.
  4. Let sit for 10 minutes so the cabbage softens slightly.
  5. Top with peanuts and sesame seeds just before serving.

Notes

  • A bag of coleslaw mix is a great shortcut for the cabbage and carrots.
  • Swap the peanuts for sunflower seeds to make it nut-free.
  • Add shredded chicken or edamame to make it a main dish.
  • Crush a package of ramen noodles (without the seasoning) on top for extra crunch.