This Crunchy Rainbow Cabbage Salad was inspired by a salad that is commonly referred to as a Chinese Chicken Salad or Asian Chicken Salad. Well, that is minus the chicken. With this recipe, I take a veg-forward approach and the results are absolutely delicious.
3tablespoonslow-sodium tamari, or low-sodium soy sauce
1tablespoonlight brown sugar, or honey
2tablespoonlime juice, from one medium lime
1tablespoonrice wine vinegar
1tablespoontoasted sesame oil
1tablespoonolive oil, extra virgin
1teaspoontoasted sesame seeds, or black sesame seeds
1teaspoon ginger, grated
1clove garlic, grated
For the Salad:
¾cupfrozen shelled edamame
1mediumnapa cabbage, thinly sliced (roughly 4 to 5 cups)
1cupred cabbage, thinly sliced
¾cupmandarin oranges, segmented, such as Cuties (or canned)
1smallred bell pepper, thinly sliced (about 1 cup)
1mediumcarrot, peeled and coarsely shredded (about ½ cup)
¼cupcilantro leaves, roughly chopped
1 to 2scallions, thinly sliced
Toppings:
½cup crunchy chow mein noodles, such as La Choy, or crispy wontons strips are great too.
Equipment
Cutting Board
Chef's Knife
Large Serving Bowl
Peeler
Instructions
Make the Sesame Ginger with Lime Dressing:
Combine the tamari, brown sugar, lime juice, rice wine vinegar, toasted sesame oil, olive oil, sesame seeds, ginger, and garlic in a small bowl and whisk until thoroughly incorporated.
Assemble the Salad:
Place the frozen edamame in a small bowl of hot water. Let them thaw for several minutes and then drain.
Combine the napa cabbage, oranges, cabbages, red bell pepper, carrot, edamame, cilantro, and scallions in a large serving bowl. Drizzle on the dressing and give it a light toss to evenly coat the salad ingredients. Serve immediately sprinkled with the chow mein noodles. Enjoy!
Notes
This salad can be prepared ahead of time and stored covered in the refrigerator. Simply wait until you're ready to serve and then put the dressing and chow mein noodles on.