Barley Free Vegan Asian Cabbage Salad

Total time30 min

Prep time20 min

Cook time0 min

5.0

(11)

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Ingredients

4 servings

For the salad

4 cups green cabbage, thinly shredded
2 cups red cabbage, thinly shredded
1 cup shredded carrots
1 cup shelled edamame, thawed if frozen
4 scallions, thinly sliced
¼ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp tamari
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp maple syrup
1 tbsp fresh ginger, finely grated
1 tbsp fresh lime juice
1 tsp sriracha

For serving

¼ cup sliced almonds, toasted
2 tbsp sesame seeds, toasted

Instructions

1
In a large mixing bowl, combine the green cabbage, red cabbage, carrots, edamame, scallions, and cilantro. Toss to distribute evenly.
2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, maple syrup, grated ginger, lime juice, and sriracha until smooth and fully combined.

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