Crunchy Cabbage Salad

There’s so much to love about this salad. It’s the perfect cool accompaniment to the end of summer foods like grilled chicken, Ahi tuna, or flank steak. With the anti-inflammatory benefits of cabbage, beta carotene from carrots, and healthy fats from avocado, it’s a nutritional powerhouse!


  • 1 head Napa cabbage, thinly shredded
  • ¼ small head red cabbage, thinly shredded
  • 1 carrot, peeled and julienned
  • 1 cup snow peas, thinly sliced
  • ¼ cup fresh basil leaves
  • ¼ cup cilantro leaves
  • 1 avocado, diced
  • ¼ cup roasted cashews, chopped
  • 2 Tbsp black sesame seeds


  • 2 Tbsp smooth peanut butter
  • 2 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp honey
  • ½ tsp Sriracha
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 Tbsp water


1. Combine the cabbages, carrots, snow peas, avocado, and half the herbs in a large bowl.

2. Whisk together all the ingredients for the dressing in a separate bowl, adding water to thin if necessary.

3. Toss the cabbage mixture with the dressing. Garnish with cashews, sesame seeds, and the rest of the herbs.

By Lisa Mullin

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