A bold twist on classic cabbage salad, featuring a medley of spicy, tangy, and nutty flavors balanced against a crispy texture. Perfect for those who love a little heat in their meals.
Inspired by the vibrant street food salads of Southeast Asia, this dish brings a spicy, refreshing complement to any meal.
4 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup sliced almonds
1/4 cup chopped fresh cilantro
1 small jalapeño, thinly sliced
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp lime juice
1 tbsp honey
1 tsp grated ginger
1 garlic clove, minced
1/2 tsp red pepper flakes
1. In a large bowl, combine the green cabbage, red cabbage, carrots, green onions, sliced almonds, cilantro, and jalapeño.
2. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, minced garlic, and red pepper flakes until well combined.
3. Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.
4. Let the salad sit for at least 15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Store in an airtight container in the refrigerator for up to 3 days.
Best served cold, re-toss before serving to refresh the flavors.
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