This fresh and flavorful Asian cabbage salad is a nice variation on coleslaw.

asian cabbage slaw

If you have a food processor, it is very easy to make up a big batch of this cabbage salad with cilantro and toasted almonds. It’s perfect as a summer side dish and it keeps very well, so it makes a nice healthy snack recipe. It’s also a great dish to serve at a barbeque or bring to a potluck.

Any kind of cabbage works in this salad; I used 1 whole head of green Savoy cabbage, but you could also use standard green or red cabbage, or Napa cabbage.

growing cilantro

Cilantro is one of my favorite herbs, and because I use it so much, I like growing cilantro in my garden. If you’d like to do the same, keep in mind that cilantro doesn’t like it when it’s very warm out (it bolts/goes to seed from the heat).

One way to deal with this is to grow it in a location that stays cooler/gets some shade; I put my seeds in near my tomato plants, so by the time it is summer and it’s hot and sunny, the tomatoes shade the cilantro and it does just fine.

Recipe for Cabbage Salad With Cilantro and Toasted Almonds

Yield: Serves 4-6

Ingredients:

1 head of organic cabbage, outer leaves and core removed, and shredded in a food processor or by hand
3 carrots, peeled and shredded with the cabbage, or by hand
*1 cups organic cilantro, shredded in a food processor with the cabbage, or finely chopped
*1 cup almonds, toasted in a 325 degree oven for approximately 10 minutes, and then chopped
*2 tablespoons olive oil
*1 tablespoon toasted sesame oil
*2 tablespoons brown rice vinegar
*1-2 tablespoons lime juice
*1 teaspoons honey or pure maple syrup- optional
*1 tablespoon tamari (wheat-free soy sauce)
*Himalayan or sea salt to taste

Directions:

Mix all ingredients in a large bowl. Taste and adjust seasonings, if necessary.

WHB3-1This is my Weekend Herb Blogging entry. Weekend Herb Blogging is managed by Haalo from Cook Almost Anything, and Lynne from Cafe Lynnylu is this week’s host!

 

6 Comments

  1. 1

    Ricki — July 17, 2009 @ 5:16 pm

    I’m on a cilantro kick at the moment, so can’t wait to try this! And thanks for the growing tips–my own cilantro hasn’t been doing as well as yours.

  2. 2

    Rac Rich — January 21, 2013 @ 8:15 pm

    SO GREAT! I had a salad similar to this a the whole food buffet style food. After looking around a lot, this one matched the flavors best. WINNER! On a sugar/Grain free diet this was perfect! Add cooked chicken and it’s a meal. My kids (13, 11,7,5, ) love it. other moms love it.
    I’m busy so I used a 1 pound bag of cabbage/carrots in a coleslaw kit. Worked great! And pretoasted sliced almonds from trader joes.

  3. 3

    Spicy Cabbage Slaw | Chameleon Kitchen — April 27, 2013 @ 3:26 pm

    [...] found me a recipe from Healthy Green Kitchen that I didn’t really follow, but it gave me some good ideas, like delicious sesame [...]

  4. 4

    Ten Easy Cabbage Recipes to Try - We Got Real — June 17, 2013 @ 8:41 pm

    [...] Cabbage Salad with Cilantro and Almonds via Healthy Green Kitchen [...]

  5. 5

    Courtney Fisher — July 8, 2013 @ 4:33 pm

    Oh….my….this recipe is absolutely yummy!! I simply went with what I had on hand and added a touch of garlic. Amazing!!

  6. 6

    Account Manager: Healthy eating &living healthy = a prerequisite to success | Dana Howell — November 10, 2013 @ 8:40 pm

    […] http://www.healthygreenkitchen.com/cabbage-salad-with-cilantro-and-toasted-almonds.html (If you don’t have a food processor, finely-chopping the ingredients is ok too. In the picture I also have a side of veggies and hummus to keep in the fridge for snacking on later to keep my brain fresh and alert!) […]

Leave a Comment