Vegan Classic Asian Cabbage Salad
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Learn more →Ingredients
6 servings
For the salad
- 1 small head green cabbage (about 1 ½ lb), cored and thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, thinly sliced
- ½ cup sliced almonds
- 2 tbsp sesame seeds
For the dressing
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp neutral oil (such as canola or avocado oil)
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely minced or grated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Toast the almonds and sesame seeds in a dry skillet over medium heat, stirring frequently, until the almonds are golden and the sesame seeds are lightly browned, about 3–4 minutes. Watch closely, as both can burn quickly. Transfer to a plate and let cool.
- 2
Whisk together the soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey, ginger, garlic, and red pepper flakes (if using) in a small bowl until the honey is fully dissolved and the dressing is smooth.
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