Description
This tasty and crunchy Asian cabbage salad is bursting with flavor, and pairs perfectly with the Sesame Chicken Lean Cuisine!
Ingredients
Scale
For the Salad
- 1/2 red cabbage
- 1/2 green cabbage
- 3 scallions
- 4 whole carrots
- 1 cup shelled edamame
- 1 bell pepper
For the Dressing
- 2 Tbsp rice wine vinegar
- 2 Tbsp olive oil
- 3 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp garlic, minced
- 1/2 tsp ground ginger
- 1 Tbsp sesame seeds
Instructions
For the Salad
- Slice the red and green cabbage into thin strips. Remove the hard, middle pieces. Place the cabbage in a large bowl.
- Thinly slice the white parts of the scallions until you get 1 Tbsp of them. Add to the bowl.
- Peel then shred the carrots with a grater. Add to the bowl.
- Wash then thinly slice the bell pepper. Cut the slices in half, then add to the bowl.
- Toss all the ingredients together and set aside.
For the dressing
- Whisk all the ingredients together in a bowl until it’s an even color.
- Drizzle over the salad and mix until evenly distributed.*
- Store leftover dressing in an airtight container in the fridge. I used a small mason jar!
Notes
- *If you want to keep the salad for a few days, only dress the cabbage you are going to eat. This helps avoid the cabbage from getting too soft and soggy!
- Prep Time: 30
Nutrition
- Serving Size: 8