Crunchy Cabbage Salad
This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!
Servings: 6 1 cup each
Ingredients
Salad
- 4 cups shredded purple cabbage $0.97
- 2 carrots $0.15
- 4 green onions $0.22
- 1/2 bunch fresh cilantro $0.40
- ½ cup peanuts $0.25
Sesame Ginger Dressing
- ¼ cup neutral salad oil see notes $0.16
- 2 Tbsp rice vinegar $0.27
- 1 Tbsp soy sauce $0.06
- 1.5 Tbsp honey $0.18
- 1/2 Tbsp tahini $0.10
- 1/4 tsp toasted sesame oil $0.02
- 1 clove garlic, minced $0.08
- 1/2 Tbsp grated fresh ginger $0.15
Instructions
- Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems
- Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.
- To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.
- When you're ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately
See how we calculate recipe costs here.
Notes
*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.
Nutrition
Serving: 1serving | Calories: 213.72kcal | Carbohydrates: 13.88g | Protein: 5.08g | Fat: 16.78g | Sodium: 179.27mg | Fiber: 4.58g