Cabbage is having a bit of a moment right now, and I feel as if I’ve been waiting for it all along. This Asian Cabbage Salad with peanut dressing is light and bright, filling, and has been adding a burst of life to my lunch routine.
While we usually think of cabbage as bland or a part of a heavy spread (St. Patrick’s Day; German cuisine), this vibrant salad proves that cabbage can be bright and even fun.
Asian cabbage salad is playful. It’s got crunch and zip and layers of texture from ingredients like red bell peppers, edamame, and almonds. You’ll feel happy after you eat it. It might even make you think about cabbage in an entirely new way.
I have long felt a tenderness towards under-appreciated vegetables like cabbage (hence the respectable collection of healthy cabbage recipes you’ll find here), but I recognize that most of us probably only think about cabbage when tasked with making coleslaw for the company picnic, or at least until recently.
Something in the world of cooking with cabbage has changed.
In the last few weeks, I’ve seen a mega spike to my posts for Sautéed Cabbage and Cabbage Steaks. This Asian Ramen Salad is seeing social media love too!
If I were the betting type, I’d say the sudden cabbage fervor stems from the fact that a whole head cabbage can last for 3 weeks in the refrigerator (some sources claim 4 to 5 weeks). If you’re limiting trips to the store, cabbage is an ideal choice.
I’m hoping those who try cabbage for the first time are sold on its good qualities and become cabbage regulars in the future. In addition to its long shelf life, cabbage is high in fiber, antioxidants, and Vitamin-C.
When treated properly, cabbage is also delicious! It’s the crunch at the heart of this healthy Asian cabbage salad with almonds.
If you’ve never tried a raw cabbage salad before, this recipe is an excellent gateway. The peanut dressing alone promises as much. (more…)
The post Asian Cabbage Salad is found on Well Plated by Erin.
Original source: https://www.wellplated.com/asian-cabbage-salad/