Name: Crunchy Cabbage Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 4 cups purple cabbage (shredded, $1.17); 2 carrots ($0.20); 4 green onions ($0.40); ½ bunch fresh cilantro ($0.37); ½ cup peanuts ($0.25); ¼ cup neutral oil (see notes $0.16); 2 Tbsp rice vinegar ($0.27); 1 Tbsp soy sauce ($0.05); 1½ Tbsp honey ($0.18); ½ Tbsp tahini ($0.10); ¼ tsp toasted sesame oil ($0.02); 1 clove garlic, minced ($0.08); ½ Tbsp grated fresh ginger ($0.15)

Crunchy Cabbage Salad

This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!

20 min total 20 min prep 6 213 cal

Instructions

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1 Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems
2 Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.
3 To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.
4 When you're ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately