The ‘feels like‘ temperature is over 100 degrees. I’m NOT turning on the stove. You?
So what to make?
I’m a huge fan of cabbage. It’s so versatile, from a Cabbage Breakfast Scramble to a Roasted Cabbage Steak.
We’ve all made slaw before; thinly sliced cabbage with a bit of vinegar or citrus does wonders on any taco. This No-Cook Crunchy Asian Cabbage Salad elevates slaw just a bit. It’s super fluid too – toss in some sliced peppers, try a chipotle hot sauce, and definitely mix up all the fresh herbs and toasted nuts.
This was enough for a light meal, but try adding cocktail shrimp for an easy, no-cook protein boost. The salad lasts for days, it’s fresh and delicious.
Happy eating,
~Monique
No-Cook Crunchy Asian Cabbage Salad
~about 3 cups green cabbage, thinly shredded (roughly half a small head of cabbage)
~about 3 cups red cabbage, thinly shredded (roughly half a small head of cabbage)
~about 1 cup shredded carrots
3 green onions, thinly sliced
1/2 cup fresh herbs (cilantro, basil, shiso or mint)
1/4 cup toasted sliced almonds
3 tbls toasted sesame seeds
Asian Slaw Dressing:
1/4 cup toasted sesame oil
2 tbls tamari or soy sauce
2 tbls fresh lime juice
1 tbls honey or maple syrup
1 tbls toasted sesame seeds
3 garlic cloves
1/2 teaspoon ginger powder
a squeeze or two of sriracha or other hot sauce
Pinch of red pepper flakes (optional, for heat)
Optional to serve: flaked sea salt
Using a mandolin or a chef’s knife, thinly slice the cabbage, green onions, and carrots and place in a large bowl.
Whisk together all the dressing ingredients and toss with the Crunchy Asian Cabbage Salad.
Place the No-Cook Crunchy Asian Cabbage Salad in a large platter. Top with the fresh herbs, the toasted sesame seeds, and almonds. Add a pinch or two of flaked sea salt.
Store any leftovers in the refrigerator
0