Red Cabbage Salad with a touch of Asia

Total Time
Prep 10 mins
Cook 0 mins

Who would think healthy could taste so good. Bright in flavor and looks! Crispy! If you want a thicker dressing add 1 more tablespoon peanut butter. Great for a light lunch or a side to a main meal.

Ingredients Nutrition


  1. Put all salad ingredients into a bowl.
  2. Into a blender add all of the dressing ingredients and blend till creamy smooth.
  3. It will be on the thin side.
  4. If not using rice vinegar use less of what you do use because I find rice vinegar is milder.
  5. Add to salad and toss to coat,chill till ready to serve final toss& then top with seeds and serve.
Most Helpful

I liked this very much - the dressing flavour combo is a favourite of mine. I felt the amount of oil was pretty high, which is about the only thing I would change. And well, I did....I cut back on the oil and the vinegar by about 1/3 - and that was fine because I was missing some of the veg this salad called for anyway. This is one of the best ways to enjoy raw cabbage - thanks Rita!

magpie diner July 24, 2010

Let's start with the good - visually a beautiful salad. Followed the directions exactly as written and didn't like it at all. The two people I shared it with did not like it either. Flavors were just off.

Salesgirl March 12, 2009

I made this tonight for my lunches this week. It is delicious! I subbed organic almond butter instead of the peanut butter and it worked out wonderfully. Thank you!!

Jazmina February 25, 2009