Asian Cabbage Salad

  • serves 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

27 Ratings
Directions for: Asian Cabbage Salad


3 Tbsp canola oil

1 heads of red cabbage, sliced thinly

2 cup of bean sprouts

2 cup of snow peas, thinly sliced

2 carrots, shredded

3 Tbsp of soya sauce

3 Tbsp of honey

dash of sesame oil

Juice of 2 limes

½ cup of fresh cilantro leaves

Salt and pepper


1. Heat oil in a large pot and add cabbage. Season with salt and pepper and stir-fry for about 5 minutes, until it begins to get soft. Add bean sprouts, snow peas, carrots and stir fry for about 2 more minutes.

2. Whisk together the soya sauce, honey, sesame oil, lime juice and add to the cabbage along with the cilantro leaves. Toss well and adjust seasoning.

See more: Salad, Stir-Fry, Herbs, Vegetables, Lunch, Quick and Easy, Dinner, Summer, Chinese, Healthy


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