Easy Cabbage Salad with Asian dressing
It can be quite challenging to get kids (perhaps even the adults) to like salads. “What are all these leaves?” is what my now 6 year old used to say whenenver I served salads. And it took a long time for him to open up to them. One of the most important tips is to make the salad easier to eat. So chop up large leaves and thinly slice or shred vegetables. I love using pre-shredded veggies for convenience, and packaged coleslaw or cabbage mix is one of my go-tos! They are budget-friendly, and I can dress them in all kinds of ways, like with this Asian salad dressing! Most importantly, my kids love cabbage salads over any other salads. The key is to dress them in advance so the veggies are easier to chew. There will be plenty of leftovers (music to the ears of any exhausted soul), which is awesome because it tastes better with time. This Asian cabbage slaw is also perfect for picnics, potlucks, or make ahead lunches. This recipe is super adaptable. You can use whatever vegetables you have in the fridge, but cabbage is a must!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Shredded Cabbage slaw – you can shred your own cabbage and vegetables or purchase pre-shredded coleslaw mix from the grocery store, which is what I do most of the time for convenience.Edamame – shelled edamame are again so convenient and delicious! Simply thaw in the refrigerator.Salad dressing – This Asian salad dressing is SO good and super easy to make! For this salad, I like to add 1 tablespoon of peanut butter.
Step-by-Step Instructions
Prepare the dressing by adding extra virgin olive oil, rice vinegar, sesame oil, soy sauce, honey, and peanut butter (if using) in a jar. Cover and shake well. In a large bowl, add the coleslaw mix and edamame. Pour the dressing and toss really well. Wait at least 30 minutes before enjoying.
Add-Ins
I kept this recipe very basic but feel free to add any of these suggestions for more crunch, flavor, and variety!
Nuts – toasted almonds, pecans, walnuts, peanuts, cashewsSeeds – sunflower seeds, pumpkin seeds, sesame seedsCrispy wonton stripsCrunchy ramen noodlesCooked soba noodles – my kids love this addition!Cooked quinoaAny additional vegetables, such as red cabbage, thinly sliced carrots, red bell peppers, cucumbers, green onions, sugar snap peas, snow peas, or fresh bean sproutsAny protein of choice (see below)Fresh herbs – cilantro leaves, parsley, Thai basilFruits – thinly sliced apples or pears
Tips for Success
While peanut butter is optional, I highly recommend adding it to this salad. Simply combine with the rest of the ingredients and whisk until it is dissolved.Make the salad in advance (at least 30 minutes prior to serving). Not only will the vegetables get the chance to really soak up the dressing, they will wilt and soften, making it easier for toddlers to eat.For best flavor and texture, add just half of the dressing initially. When ready to enjoy, drain off some of the excess liquid (the dressing will draw out liquid from the vegetables) and then toss with the remaining dressing.If the salad does get a little soggy, add new crunchy vegetables as suggested above to liven it up.If adding nuts, seeds, or wonton strips, add them right before serving.
What to serve with Asian Style Cabbage Salad
Enjoy as a side dish or a main meal with additional protein, such as:
Chicken breastTofu – you need to try this miso tofu!SalmonCooked shrimp or this shrimp tofu cakesTurkey Meatballs
These Korean vegetable pancakes are delightful too! Tip: For toddlers, be sure to toss the salad in advance (at least 2 hours preferably) so that the vegetables are soft and easy to chew.
Storage
Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days.
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