Asian Cabbage Salad

Asian Cabbage Salad

Recipe by Maria VergaraCourse: Side DishCuisine: Asian


Prep time






  • 6 cups cabbage roughly 1/2 head

  • 4 cups romaine lettuce, chopped

  • 2 tablespoons sesame seeds toasted

  • 1 carrot cut into matchsticks

  • 1 red bell pepper, sliced thin

  • 1 can mandarin oranges, drained

  • 1/4 cup almonds, toasted

  • Asian Cabbage Salad Dressing
  • 3 tablespoons sesame oil

  • 2 tablespoons raw honey or sub date syrupe

  • 1/2 cup rice wine vinegar plain (if using seasoned, omit honey and salt)

  • 1-2 teaspoons sriracha or other chili sauce.

  • 1 teaspoon sea salt


  • After chopping the veggies, add the cabbage, carrots, and mandarin oranges to a bowl or storage container.
  • Add all the dressing ingredients together in a jar, and shake well until the honey is combined.
  • Pour about ½-3/4 of the dressing over the cabbage mixture, and put in the fridge.
  • Keep the romaine and red bell peppers stored separately until right.
  • In a small frying pan over medium heat, toast the sliced almonds and sesame seeds. Stir frequently until the nuts are lightly browned.
  • Mix the romaine and peppers with the cabbage mixture, and top with almonds and sesame seeds.
  • Add more dressing if desired, or serve the extra dressing on the side.
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