Ultimate Asian Cabbage Salad with Creamy Soy Ginger Dressing
Get ready to fall in love with this ultimate Asian cabbage salad with creamy soy ginger dressing - a flavor-packed, crunchy, and healthy dish that's perfect for any meal. Packed with fresh vegetables and an addictive dressing, this easy recipe is sure to become your new go-to for a tasty, nutritious salad.
Ingredients
Fresh Vegetables
- 3 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 1 large carrot shredded
- 3 spring onions sliced thinly
- 1 red bell pepper sliced thinly into one-inch slices
Creamy Soy Ginger Dressing:
- 60 ml soy sauce
- 10 ml coconut aminos
- 3 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1.5 tablespoon grated ginger
- 1 tablespoon minced garlic
- 3 tablespoon runny tahini
- 1 tablespoon olive oil
For the Crunch:
- ¼ cup almonds
Instructions
Prepare the Vegetables:
- In a large bowl, combine the napa cabbage, red cabbage, shredded carrot, spring onions, and red bell pepper. Mix well to ensure even distribution.
Roast the Almonds:
- Preheat your oven to 200°C (fan). Line a roasting tray with parchment paper.
- Spread the almonds on the tray and roast for 6 minutes, or until they are golden and fragrant.
- Remove from the oven and let cool. Once cooled, slice each almond in half.
Make the Creamy Soy Ginger Dressing:
- In a medium bowl, combine the soy sauce, coconut aminos, apple cider vinegar, maple syrup, grated ginger, minced garlic, and runny tahini.
- Whisk the ingredients together until smooth and well-blended. The dressing should have a creamy consistency.
Assemble the Salad:
- Pour the dressing over the bowl of mixed vegetables.
- Add the roasted almonds.
- Toss everything together until the vegetables are well coated with the dressing.
Serve and Enjoy:
- Serve the salad immediately for the best texture. Enjoy the explosion of flavors and the satisfying crunch with every bite!
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