Crunchy Asian Cabbage Salad

On the cooking board I frequent, we get a lot of questions about non-mayo salads for picnics, barbeques, and other outdoor events.  Let me tell you, people, this one would be perfect!  It’s fantastically easy to put together, packs a great flavor punch, and stays crunchy for quite some time.  Sounds perfect for summer, doesn’t it?!?

Crunchy Asian Cabbage Salad

adapted from Good Things Catered

printer-friendly recipe

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Ingredients:

1 small head cabbage, sliced thinly.

1 carrot, grated

6 green onions, sliced and dark green ends discarded

2 TBSP cilantro, minced

1 1/2 TBSP reduced-sodium soy sauce

1 TBSP freshly grated ginger

1 1/2 TBSP rice vinegar

1 tsp. sesame oil

1 tsp. lime juice 1 small can mandarin oranges, drained 1 TBSP sesame seeds

Directions:

 1.  Combine all ingredients in large bowl and toss well to combine.  Place in fridge and let stand at least one hour.  Before serving, toss once more.

one year ago: spiced nuts

two years ago: one of my all-time favorite cupcake recipes, key lime cupcakes with white chocolate-coconut frosting

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6 Comments

  1. Cate
    May 28, 2010 / 3:25 pm

    This is totally my kind of salad…I will probably make it this weekend!

  2. Rebecca
    May 28, 2010 / 3:30 pm

    I love the mandarin oranges in this salad 🙂 I will definitely try this out soon (if not this weekend)!!

  3. Kelsey
    May 28, 2010 / 8:44 pm

    this would go so well with so many meals! great job! <3

  4. Sandi
    May 28, 2010 / 8:59 pm

    that looks great…I think I am going to make it this weekend!!

  5. Jessica
    May 30, 2010 / 3:31 am

    Great recipe! I love mandarin oranges in my salads. This would be great with some crunchy Asian noodles on top.jessyburke88@gmail.com

  6. KMAYS
    May 31, 2010 / 3:18 pm

    Yum! This sounds so light and fresh.

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