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–+ servings
Asian Cabbage Salad - Andrea Meyers
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Asian Cabbage Salad

Course Salad
Cuisine Asian
Diet Gluten Free, Vegan, Vegetarian
Keyword cabbage, gluten free, peppers
Prep Time 15 minutes
Refrigeration Time 45 minutes
Servings 4
Calories 144kcal

Equipment

  • large bowl
  • small bowl or cruette

Ingredients

  • 1 head cabbage shredded
  • 2 bell peppers yellow and red, thinly sliced
  • ½ cup sliced green onions
  • 1 cup matchstick carrots
  • ½ cup cilantro coarsely chopped

VINAIGRETTE

  • ½ cup rice wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoons grated fresh ginger
  • 2 tablespoons light brown sugar or palm sugar
  • 1 tablespoons gluten-free soy sauce
  • 2 teaspoons sesame oil
US Customary - Metric

Instructions

  • In the small bowl, whisk together the rice wine vinegar, lime juice, ginger, brown sugar, soy sauce, and sesame oil. Set aside for about 30 minutes.
  • In the large bowl, toss together the cabbage, green onions, carrots, and cilantro. Chill until ready to serve.
  • Toss the vinaigrette with the cabbage mixture and serve immediately. Refrigerate any leftovers.

Nutrition

Calories: 144kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 659mg | Fiber: 8g | Sugar: 18g | Vitamin A: 7691IU | Vitamin C: 166mg | Calcium: 120mg | Iron: 2mg