The popularity of this salad may be traced to the modern invention of the salad kit. It could also be considered a variation of coleslaw, with its base of cabbage and carrots, so a quick recipe shortcut is to use a bag of coleslaw mix. It’s truly the dressing, however, that makes this salad special, imparting Asian flavors to its appealing crunch. Variations include adding almonds, cashews, and red or green bell peppers. and adding chopped chicken makes it more of a meal.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Salad:
- 3 cups chopped white cabbage
- 5 cups chopped purple cabbage
- 2 cups diced or shredded carrots
- 2 cups diced celery
- ½ cup green onions, chopped
- ½ cup chopped cilantro
Dressing:
- 3 Tbsp sesame oil
- 3 Tbsp rice vinegar
- 2 Tbsp honey
- 1 Tbsp fresh lime juice
- 1½ tsp freshly grated ginger
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Assembly:
- Crispy wonton strips, as needed for serving (optional)
Directions
- Place the cabbage, carrots, celery, green onion, and cilantro in a large bowl, tossing to combine.
- Whisk together the sesame oil, rice vinegar, honey, lime juice, ginger, salt, and pepper in a small bowl.
- Pour dressing over salad, tossing to combine.
- Sprinkle with wonton strips, if using, and serve.
For Salad:
For Dressing:
For Assembly:
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