asian cabbage salad

In the mood for a different kind of salad... 

Not just the regular ole' greens and such. 

So I whipped up this healthy concoction from Best Bites. 

See, I told you I have to try about every recipe when I get a new cookbook?!

The photo (before I mixed in the nuts and seeds) makes me think CRUNCH! HEALTHY! YUM!

I love that this one doesn't include noodles, too. I don't know. It makes me feel better about eating it.
I ran out of rice wine vinegar, and used some red wine vinegar. Whatever.

Try this baby out. With or without the almonds. But I def recommend keeping the toasted sesame seeds.

Oh and unlike most salads, this one holds well the next day cuz' of it's low-oil dressing! Crunch on!

Asian Cabbage Salad Recipe by Our Best Bites

1 14 oz bag coleslaw mix 
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken


Dressing: 2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.

Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.

Right before serving mix in toasted almonds and sesame seeds.

It’s as pretty as it is delicious!

Leave out the chicken and it makes a great vegetarian salad, or a terrific side dish for things like potstickers, Asian BBQ chicken, or Sweet and Sour Pork. Serve it with the chicken for a light meal.