Cabbage is in season this time of year and usually rather inexpensive. Remember that the best way to save on produce is to shop in season. Make sure you checkout my list of winter produce that is in season. This salad is really pretty with the various colors! Use a combination of purple and green cabbage to make it even prettier. Make this Asian slaw recipe as a side dish or turn it into a main course by adding chicken or grilled shrimp.
For this recipe, Litsa shredded her own carrots and cabbage. It is traditionally cheaper to buy the produce whole and chop it yourself. However, always look for produce markdowns. I can often find precut produce on manager markdown. The precut bags will make this recipe come together in a flash!
- ¼ cup honey
- ¼ cup vegetable oil
- ¼ cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
- 1 tablespoon creamy peanut butter
- ½ teaspoon salt
- ½ teaspoon Sriracha sauce
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 1 small head cabbage, shredded
- 2 cups prepared shredded carrots
- 1 cup cooked and shelled edamame
- 2 medium green onions, chopped
- ½ cup loosely packed fresh cilantro, chopped
- In a medium bowl combine first 10 ingredients to make the salad dressing. Wisk until the peanut butter is dissolved and the ingredients are combined.
- In another bowl combine the produce to make the slaw.
- Pour the dressing over the produce mix. Stir until produce is coated.
- Chill for at least 10 minutes and then serve.
Make sure you check out my other easy recipes in my recipe index!
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