- Combine Salad Ingredients:
- In a large bowl, mix together the green cabbage, red cabbage, shredded carrots, sliced red bell pepper, green onions, and chopped cilantro. Toss to combine.
- Prepare the Dressing:
- In a small bowl or a jar with a tight lid, combine the rice vinegar, soy sauce, sesame oil, olive or vegetable oil, honey or sugar, grated ginger, minced garlic, and Dijon mustard if using. Whisk or shake well until all the ingredients are well combined and the dressing is emulsified. Season with salt and pepper to taste.
- Dress the Salad:
- Pour the dressing over the salad, a little at a time, tossing until the salad is evenly coated. You may not need all the dressing; adjust according to taste.
- Add Crunch:
- Add the toasted sliced almonds or peanuts to the salad and toss lightly to distribute.
- Serve:
- Garnish the salad with sesame seeds if desired. Serve the salad immediately if you prefer maximum crunch, or let it sit for about 10-15 minutes to allow the flavors to meld and the vegetables to slightly soften.
Tips:
- Make Ahead: The dressing can be made ahead and stored in the refrigerator for up to a week. The salad vegetables can also be prepped in advance and kept in separate containers in the fridge until ready to assemble and serve.
- Serving Suggestions: This salad is hearty enough to be a meal on its own but also pairs wonderfully with grilled chicken, fish, or tofu for added protein.
- Variations: Feel free to add other ingredients like mandarin orange segments, sliced cucumber, or snap peas for extra color and texture.
Enjoy your Crunchy Asian Cabbage Salad for a refreshing and flavorful dinner that’s perfect for any night of the week.