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Cabbage Salad

I've been in a bit of a cooking rut the past few days.

A batch of cookies I was completely excited about were an epic failure - the dough didn't hold together so they melted all over the pan AND they tasted terrible. Sigh.

THEN, I decided to make pizza and let's just say it was a total meltdown. It ended with a hole in the crust and the ugliest shape you ever did see. I can't even show you, I'm too embarrassed. But, it tasted GREAT. So, when I get my act together, I'll make it again and share the recipe with you all. Promise!

Needless to say, I needed a break from the kitchen. We went out to dinner for the first time since March (OMGITWASSOGOOD), ordered in Chinese food and basically ate leftovers. It was awesome.

So, I decided to ease back into the cooking game with a no-cook salad. Baby steps, people!

This salad is nice and crunchy and so incredibly fresh! The dressing is a little sweet and a little salty and definitely delicious!

I think it pairs well with fish!



Cabbage Salad

Prep Time: 20 minutes

Cook Time: 0 (yay!)

Total Time: 20 minutes

Servings: 6-8


1/2 small head of red cabbage, julienne (sliced thin)

1/2 small head of green cabbage, julienne (sliced thin)

2 large carrots, diced

1 cup edamame (steamed from frozen bag)

1/4 cup cilantro

1/4 cup peanuts, crushed

1/4 cup rice wine vinegar

2 Tbsp honey

2 Tbsp low sodium soy sauce

1 Tbsp creamy peanut butter

1 Tbsp hoisin sauce

salt + pepper


  1. Whisk together rice wine vinegar, honey, low sodium soy sauce, peanut butter and hoisin sauce. Set aside

  2. In a large salad/serving bowl, place cabbage, carrots, edamame, cilantro and peanuts.

  3. Pour sauce over vegetables and toss to combine. Taste and season with any salt and pepper you feel is necessary.


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