Asian-style Cabbage and Carrot Salad

This simple Cabbage and Carrot Salad uses Asian flavors to bring a unique (and delicious) punch of flavor. This recipe is an easy and healthy side dish!

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As a kid, I was never a huge fan of Asian food.  Something about the flavor combinations just did not resonate with me.  After trying various Asian foods, I finally decided that I just did not like it.  Fast forward 15 years…my views have changed (at least a little bit).  My wife is a huge fan of Asian food, and I think she is a fan of nearly every Asian cuisine out there.  You can imagine her disappointment when I continually chose different restaurants when we would go out to eat.  (“How can you not want Chinese take-out!?”)

Over the past several years, my attitude towards Asian food has softened somewhat.  They say our taste buds change every 7 years, so maybe that explains it.  Either way, I’ve actually reached the point where I occasionally crave Asian food.  (I never thought I would find myself writing that sentence!)  This cabbage and carrot salad is one of those dishes that I have found myself craving lately.  In fact, I am craving this salad as I sit here writing this post…but sadly there are no leftovers.  Not a problem, though, as this Cabbage and Carrot Salad is very simple to make, and it doesn’t require any cooking whatsoever.  (So if you’re into the raw diet thing, then give this recipe a shot!)  This salad makes a quick and easy (not to mention colorful) side dish for your dinner plate.  And its pretty darn healthy, too!

Asian-style Cabbage and Carrot Salad

This simple Cabbage and Carrot Salad uses Asian flavors to bring a unique (and delicious) punch of flavor. This recipe is an easy and healthy side dish!

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Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

Calories: 54kcal

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Ingredients

• 5 cups shredded cabbage
• 5 cups shredded carrots
• ¼ cup rice vinegar
• ½ tbsp granulated sugar
• 1 tsp sesame oil
• 1 tbsp soy sauce
• Juice of 2 oranges about ½ cup of juice

Instructions

• Combine the cabbage and carrots together in a large bowl.
• Whisk together the vinegar, sugar, sesame oil, soy sauce, and orange juice.
• Pour the liquid mixture over the cabbage and carrots and mix well.

Notes

I used a food processor to finely shred the carrots.

Tip: The brightness of the freshly squeezed oranges adds a whole new level to this dish.  I tried this dish without the oranges, and it was a bit flat.