Asian Cabbage Salad with Roasted Broccoli
A sweet and tangy cabbage slaw, with roasted broccoli and edamame. The salad dressing is made with SunButter Sunflower Butter, lime, and sweet coconut sugar, for the perfect sweet and tangy combination. A great side dish all summer long!
Servings: 8 people
Calories: 194kcal
Ingredients
- 1 pound broccoli florets
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 cups green cabbage shredded finely
- 2 cups red cabbage shredded finely
- 2 carrots peeled and julienned (or shredded)
- 1 cup edamame shelled
- herbs (cilantro, mint, green onions) chopped, to garnish, optional
- sunflower seeds and sesame seeds toasted, to garnish, optional
Asian Cabbage Salad Dressing
- 1/4 cup SunButter No Sugar Added
- 3 tablespoons sesame oil
- 2 tablespoon coconut sugar
- 2 tablespoons rice wine vinegar unsweetened
- 2 tablespoons lime juice
- 1 tablespoon coconut aminos
- 1-3 teaspoons sriracha chili sauce
Instructions
- Heat oven to 400°F. Place the broccoli and tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoons oil, salt, and pepper, and toss to coat. Bake for 10 to 15 minutes or until the broccoli starts to brown and the tomatoes soften and start to pop open.
- In a blender or jar, add the salad dressing ingredients, and either shake well or process until the dressing is very smooth and creamy. Adjust spiciness by adding more or less chili sauce. We like 1 tablespoon and it gives it a nice kick without being very spicy.
- Shred cabbage and carrots. I use my food processor to finely shred cabbage, but prefer the texture of julienne carrots.
- Add cabbage, carrots, edamame, and roasted broccoli and tomatoes to a mixing bowl.
- Toss the veggies with the dressing.
- Top or garnish with fresh herbs (cilantro, mint or green onions) and toasted sunflower and sesame seeds. Serve warm or chilled.
Video
Notes
How to Store Cabbage Salad / Tips:
Tip: The red cabbage will bleed into the other ingredients, making a pink salad, once the dressing has been added. If prepping this salad ahead of time, keep the dressing separate until just before serving (or omit the red cabbage!). The salad can be stored in the refrigerator for 2-3 days once it has the dressing on it. If you keep the components separate (the dressing, the veggies in a big bowl), they will last 5-6 days in the fridge. Drizzle the dressing on individual portions when ready to enjoy!Nutrition
Calories: 194kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 109mg | Potassium: 513mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3365IU | Vitamin C: 88.4mg | Calcium: 82mg | Iron: 1.9mg