Crunchy Cabbage Salad

Crunchy Cabbage Salad

Holds up great in the fridge!

Adapted from Budget Bytes

Ingredients

Metric System
Servings
  • 2 oz oil
  • 2 tbsp vinegar
  • 1.5 tbsp honey
  • 1.5 tsp tahini
  • 3 tsp soy sauce
  • 1 clove garlic
  • 1.5 tsp ginger
  • 0.5 bunch cilantro
  • 2 pt cabbage
  • 2 carrot
  • 4 scallion
  • 4 oz peanuts
  • Step 1

    Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems

    Step 2

    Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.

    Step 3

    To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.

    Step 4

    When you're ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately.

    Step 1

    Large bowl

    Drizzle the dressing over the salad and toss until coated.

    Step 2

    Blender

    Add ingredients to a blender. Blend until the dressing is smooth and creamy.

  • 0.25 cup oil
  • 2 tbsp vinegar
  • 1.5 tbsp honey
  • 0.5 tbsp tahini
  • 1 tbsp soy sauce
  • 0.25 tsp oil
  • 1 clove garlic
  • 0.5 tbsp ginger
  • Step 3

    Large bowl

    Add ingredients to a large bowl. Toss to combine.

  • 0.5 bunch cilantro
  • 4 cup cabbage
  • 2 carrot
  • 4 scallion
  • 0.5 cup peanuts
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