Well Plated · by Erin Clarke★ 4.8 (195)
Asian Cabbage Salad
NUTRITION · PER SERVING25M COOK
CAL 6%·PRO 11%
CARBS 19G59% OF CAL
5G FIBER11G SUGAR3G OTHER
FAT 5G35% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crunchy raw cabbage, carrots, almonds, and edamame tossed with a ginger peanut dressing. A colorful, healthy side with Asian flavors.
sidesalad🍪 sheet pan🔥 ovendairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1/2 cup sliced or slivered almonds
- ½ small head green cabbage (finely sliced (about 3 cups)*)
- ½ small head red cabbage (finely sliced (about 3 cups)**)
- 1 medium red bell pepper (very thinly sliced)
- 1 cup shredded carrots (about 2 medium)
- 1 cup frozen shelled edamame (thawed)
- 1/2 cup chopped fresh cilantro
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon minced fresh ginger
At a glance
PER SERVING · TIME 25M
CAL 6%·PRO 11%
CARBS 19G59% OF CAL
5G FIBER11G SUGAR3G OTHER
FAT 5G35% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 173mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 478mg
- Calcium
- 91mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 173MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.