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Ingredients
- 500 ml (2 cups) red cabbage, thinly sliced
- 500 ml (2 cups) green or Savoy cabbage, thinly sliced
- 500 ml (2 cups) kale, thinly sliced
- 250 ml (1 cup) carrots, julienned
- 500 ml (2 cups) crispy chow mein noodles
- 125 ml (1/2 cup) toasted slivered almonds
- 60 ml (1/4 cup) chopped cilantro
- 4 green onions, diced
- Salt and pepper
Peanut vinaigrette:
- 30 ml (2 tbsp) honey
- 60 ml (1/4 cup) rice vinegar
- 60 ml (1/4 cup) canola oil
- 10 ml (2 tsp) soy sauce
- 15 ml (1 tbsp) peanut butter
- 15 ml (1 tbsp) fresh ginger, finely chopped
- 10 ml (2 tsp) sesame oil
- 1 clove of garlic, finely chopped
- Salt and pepper
Preparation
Vinaigrette:
In a bowl, combine all ingredients and set aside.
Cabbage salad:
- In a large bowl, combine cabbage, kale, carrots and green onions.
- Drizzle with vinaigrette and toss to coat.
- Top with crispy noodles, almonds and cilantro.
- Taste, and adjust seasonings if necessary.
