Go Back
–+ servings
Sesame ginger dressing being poured over the crunchy cabbage salad
Print Recipe Add to Collection
4.53 from 34 votes

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!
Prep Time20 minutes
Total Time20 minutes
Total Cost: $3.40 recipe / $0.56 serving
Servings: 6 1 cup each
Calories: 213.72kcal

Equipment

  • White Cutting Boards
  • Chef's Knife
  • Grater
  • Small Blender

Ingredients

Salad

  • 4 cups purple cabbage shredded, $1.17
  • 2 carrots $0.20
  • 4 green onions $0.40
  • ½ bunch fresh cilantro $0.37
  • ½ cup peanuts $0.25

Sesame Ginger Dressing

  • ¼ cup neutral oil see notes $0.16
  • 2 Tbsp rice vinegar $0.27
  • 1 Tbsp soy sauce $0.05
  • 1½ Tbsp honey $0.18
  • ½ Tbsp tahini $0.10
  • ¼ tsp toasted sesame oil $0.02
  • 1 clove garlic, minced $0.08
  • ½ 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