Description
Craving a salad with some crunch? Make this easy cabbage salad with a peanut and lime dressing. It's colourful, fresh, & delicious!
Ingredients
Units
Scale
- 300 g green cabbage (about 1/4 of a small cabbage)*
- 125 g carrot, peeled & julienned*
- 100 g edamame, shelled
- 1/2 cup cilantro leaves and thin stems, packed*
- Chopped peanuts, to garnish
Peanut Lime Dressing
- 1/4 cup peanut butter
- 1 tbsp lime juice
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1/2 tsp chili garlic sauce
- 2 - 3 tbsp water to thin (more or less as needed)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Cut your cabbage into quarters and remove the thick stem. Slice the cabbage as thinly as you can. If the strips are very long you can give them another rough chop to make them easier to eat.
- Peel and julienne the carrot by hand or by using a mandoline. Shell the edamame if needed and roughly chop the cilantro.
- Toss all of the veggies together in a large bowl.
- In a small dish combine all of the dressing ingredients and whisk until it is pourable and smooth (adding as much water as needed to thin the dressing).
- Pour as much dressing as you desire over the salad and toss to coat. Any reserved dressing can be used to freshen up any leftover salad or drizzle it over my Tofu Katsu if you are serving them together!
- Keep leftovers in an air-tight container in the fridge for 3-5 days.
Notes
Approximate Cost: $3.70 Canadian with the veggies costing me about $2.20.
If you do not have lime juice for the dressing you could use 1/2 tbsp rice vinegar. Another liquid sweetener can be substituted for the maple syrup if needed. Finally, another hot sauce like sriracha could take the place of the chili garlic sauce.
Feel free to use red cabbage or change up the other vegetables. Bell pepper and cucumber could be nice additions.
- Prep Time: 15 minutes
- Category: Salad
- Method: Raw
- Cuisine: Asian Inspired