This fresh and flavorful Asian cabbage salad is a nice variation on coleslaw.
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.
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
- 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
- Mix all ingredients in a large bowl. Taste and adjust seasonings, if necessary.