Asian Cabbage Salad

Crisp, colorful, and bursting with flavor, this Asian Cabbage Salad is a refreshing addition to any Oregon Spring meal. Packed with goodies, this unique side dich strikes the perfect balance of savory, sweet, and spicy. The dressing is the real star — bold, nutty, and just the right amount of zesty.

Whether you're serving it as a side or a light lunch, this salad is sure to steal the spotlight.

Ingredients

• 1/4 cup natural peanut butter

• 3 tablespoons honey

• 2 cloves minced or pressed garlic

• 1 tablespoon grated ginger

• Pinch of sea salt

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons lime juice

• 4 teaspoons vegetable oil — coconut oil also works

• 1 teaspoon sesame oil

• Dash of sriracha sauce

• 1 small green cabbage, shredded

• 1/2 small red cabbage, shredded

• 3 large carrots, peeled and shredded

• 1/4 cup chopped green onions

• 1/4 cup chopped peanuts

Directions

Add peanut butter, honey, garlic, ginger, sea salt, soy sauce, rice vinegar, lime juice, oils and sriracha to a medium bowl, and whisk well until combined.

Add shredded green and red cabbage to large bowl, along with shredded carrots.

Pour dressing over veggies. Toss well to coat.

Serve with chopped green onions and chopped peanuts for garnish.

Servings: 8 | Prep: 20 minutes | Total: 20 minutes