This seeded Asian cabbage slaw recipe is festive enough to be served around the holidays, or can be made for a casual, weeknight family meal. Packed with shredded cabbage, crunchy nuts and seeds, and a soy vinaigrette, this is sure to be a hit around your table!
Seeded Asian Cabbage Slaw Recipe
This crunchy, healthy dish is perfect anytime of the year, as a side or a main dish.
- sliced almonds: 1 cup
- sunflower seeds: ½ cup
- sesame seeds: ¼ cup
- cabbage, shredded: 2 10-oz bags
- neutral oil: ⅓ cup
- vinegar: ¼ cup
- balsamic vinegar: ¼ cup
- soy sauce: 3 tablespoons
- honey: ¼ cup
Step 1: Lightly toast the sliced almonds, sunflower seeds, and sesame seeds in a skillet or toaster oven. Toast the sesame seeds separately; otherwise they will burn. Allow to cool before tossing in salad.
Step 2: In a small bowl whisk together the oil, vinegar, soy sauce, and honey.
Step 3: In a large bowl toss the shredded cabbage with the prepared dressing and season to taste with salt. Add the toasted nuts and seeds and toss to coat.
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