Cabbage Salad
Total Time
30 mins
Prep Time
30 mins
Rating
5 out of 5 stars
(24)
Ingredients
6 servings
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 1 medium red bell pepper, stemmed, seeded, and very thinly sliced
- 1 cup julienned carrots
- ½ cup chopped fresh cilantro
- ½ cup toasted sliced almonds or pepitas
- ¼ cup avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons creamy peanut butter
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 garlic clove, grated
- ¾ teaspoon sea salt
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Preparation
Step 1
In a large bowl, toss together the green cabbage, red cabbage, red pepper, carrots, and cilantro.
Step 2
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.
Step 3
Pour the dressing over the cabbage mixture and toss to coat. Set aside for 10 minutes to allow the cabbage to soften.
Step 4
Season to taste and top with the almonds. Toss and serve.
Step 5
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Chef's notes
This cabbage salad recipe is a fresh and delicious side dish. It's colorful, crunchy, and doused in an easy peanut dressing. It's a fun alternative to coleslaw at a cookout or picnic.
It keeps well in an airtight container in the refrigerator for up to 2 days. Just wait to garnish it with the pepitas or almonds until right before serving.
