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Asian Cabbage Salad | Life with Betty Kay

Asian Cabbage Salad

Asian Cabbage Salad

20 mins prepServes 4

A fresh and crunchy salad featuring shredded cabbage, carrots, cucumbers, green onions, and optional ingredients like spinach, marinated tofu, and quinoa, all tossed together with a flavorful dressing made from rice vinegar, honey, soy sauce, peanut butter, and ginger.

4 servings

What you need

spinach

1 bunch spinach

rice vinegar

¼ cup rice vinegar

honey

2 tbsp honey

tofu

red onion

quinoa

½ cup quinoa

peanut butter

1 tbsp peanut butter

fresh ginger

1 tbsp fresh ginger

cabbage

1 head cabbage

red bell pepper

1 red bell pepper

cashew

green onion

1 bunch green onion

persian cucumber

1 persian cucumber

carrot

low-sodium soy sauce

2 tbsp low-sodium soy sauce

ginger powder

¼ tsp ginger powder

sesame oil

1 tbsp sesame oil

balsamic vinegar

2 tbsp balsamic vinegar

soy sauce

2 tbsp soy sauce

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Instructions

1: Shred the cabbage (purple or green or both) and carrots.

2: Julienne or chop the Persian cucumbers.

3: Slice the red bell pepper .

4: Chop the green onions and slice the red onion thinly.

5: Add chopped spinach and cubed cooked marinated tofu, 450g (marinade: 1 tbsp sesame oil, 2 tbsp balsamic vinegar, 2 tbsp soy sauce, marinade it for at least 15min but the longer the better, then air fry till dry and crisp texture, usually 375 for 20-25min stirring every 7min) 

6: Add quinoa (optional) and a generous amount of chopped cashews.

7: For the dressing, mix together rice vinegar, honey, soy sauce, peanut butter, fresh ginger, and dried ginger powder.

8: Toss the salad ingredients with the dressing and serve.

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