Ingredients
Scale
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 1 medium red bell pepper, stemmed, seeded, and very thinly sliced
- 1 cup julienned carrots
- ½ cup chopped fresh cilantro
- ½ cup toasted sliced almonds or pepitas
- ¼ cup avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons creamy peanut butter
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 garlic clove, grated
- ¾ teaspoon sea salt
Instructions
- In a large bowl, toss together the green cabbage, red cabbage, red pepper, carrots, and cilantro.
- Make the dressing: In a medium bowl or liquid measuring cup, whisk together the avocado oil, vinegar, peanut butter, maple syrup, sesame oil, garlic, and salt.
- Pour the dressing over the cabbage mixture and toss to coat.
- Set aside for 10 minutes to allow the cabbage to soften.
- Season to taste and top with the almonds. Toss and serve.
Notes
- Can you eat raw cabbage in a salad? Yes, raw cabbage is crunchy and nutritious.
- Will raw cabbage salad get soggy? It stays crisp if dressed just before serving.
- Why is my cabbage salad watery? Excess salt or dressing can cause this—toss just before serving.
- How long does raw cabbage salad last? Store in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg