A great, healthy blend of veggies that is SO full of flavor and texture. Works great as a meatless main dish, or you could certainly add grilled chicken or shrimp.
In a large bowl, toss green and red cabbage, carrots, green onion, and cilantro. Set aside.
In a jar or lidded airtight container, make dressing by combining rice vinegar, canola and sesame oils, soy sauce, sugar, ginger, sesame seeds, pepper, and chile sauce. Cover with lid and shake well to combine.
Up to an hour before serving, toss just enough dressing with the salad mixture to coat. You’ll likely have leftover dressing. Sprinkle with peanuts just before serving.
Serves 4 as a main dish or 8 or more as a side.
Note: leftover dressing will last in the refrigerator up to a week and can be made up to 2 days ahead of time.
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This is the most delicious Asian salad! I’ve modified it to work without the soy sauce since we can’t have soy in our family. But it’s still every bit as delicious without it. Whenever I take it to a social gathering, people just scarf it up and ask for the recipe. Thanks for posting it!
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Salads
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Rickey Rudy on 1.21.2011
I’m planning a large dinner party Saturday night and I’m so tempted to try this. It sounds wonderful something like this as a main dish….yum!!! I’ll give a review once I try it! Thanks for the great recipe!
Natasha @ Saved by the Egg Timer on 1.21.2011
I make something very similar to this, sooo good that my kids fight over the leftovers. I don’t even like cabbage and I love this.