Vibrant Asian Cabbage Salad

Crisp cabbage with sesame-ginger dressing, cashews, and fresh cilantro. Ready in just 15 minutes.

# What You'll Need:

→ Vegetables

01 - 4 cups shredded green cabbage

02 - 2 cups shredded red cabbage

03 - 1 medium carrot, julienned

04 - 3 green onions, thinly sliced

05 - 1/2 cup fresh cilantro leaves, chopped

→ Nuts & Seeds

06 - 1/3 cup roasted cashews or peanuts, roughly chopped

07 - 2 tablespoons toasted sesame seeds

→ Dressing

08 - 3 tablespoons toasted sesame oil

09 - 2 tablespoons rice vinegar

10 - 1 tablespoon soy sauce or tamari

11 - 1 tablespoon fresh lime juice

12 - 1 tablespoon honey or maple syrup

13 - 1 tablespoon freshly grated ginger

14 - 1 garlic clove, minced

15 - 1 teaspoon sriracha or chili sauce, optional

# How to Prepare:

01 - Combine shredded green cabbage, shredded red cabbage, julienned carrot, sliced green onions, and chopped cilantro in a large mixing bowl.

02 - In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce or tamari, lime juice, honey or maple syrup, ginger, minced garlic, and sriracha until fully blended.

03 - Pour dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.

04 - Fold in chopped roasted nuts and toasted sesame seeds, tossing gently just before serving.

05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -

It comes together in minutes but tastes like you spent all afternoon in the kitchen.
The crunch stays intact even after a couple hours in the fridge, so it travels well to gatherings.
You can make it as mild or as spicy as you want just by adjusting the sriracha.

02 -

Don't add the nuts and seeds until the last minute if you're making this ahead, or they'll lose their crunch.
Grate the ginger fresh instead of using powdered, the flavor is so much brighter and more alive.

03 -