Asian Cabbage Salad

Ingredients for the salad

• ½ a cup sliced or slivered almonds

• ½ of a small head green cabbage finely sliced (about 3 cups)

• ½ of a small head red cabbage finely sliced (about 3 cups)

• (or, obviously just use a whole head of either red or green cabbage as you like)

• 1 medium red bell pepper very thinly sliced (if you like bell pepper)

• 1 cup shredded carrots (about 2 medium carrots, multi color if possible)

• 1 cup frozen shelled edamame (thawed)

• ½ a cup chopped fresh cilantro

Ingredients for the dressing

• ¼ cup apple cider

• 2 tablespoons coconut aminos or Braggs amino or wheat-free tamari

• 1 tablespoon creamy peanut butter (with no other ingredients)

• 1 tablespoon minced fresh ginger

How to:

• Preheat the oven to 350 degrees F. 

• Spread the almonds in a single layer on an ungreased rimmed baking sheet. 

• Toast for 4 to 6 minutes, until fragrant and crisp. 

• Toss once halfway through and do not walk away during the last few minutes of cooking (TRUST ME). ** you can also pan toast them if you prefer, sj.

• Finely slice the cabbage and leave to sit for 10 minutes.

• Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).

• In a large bowl, place the green and red cabbage, (bell pepper), carrots, edamame, and cilantro.

• In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. 

• Pour enough over the salad to moisten it. 

• Toss to coat. 

• Assess the amount of dressing and add more as desired. Add the almonds and give the salad a final, light toss. 

• If time allows, let marinade for 30 minutes prior to serving. Enjoy!

To store - Place cabbage salad in an airtight storage container in the refrigerator. Once dressed, it will save for 3 or 4 days and can last a day or so longer if not yet dressed. If you prefer to dress your salad as you serve it, store your dressing separately.