This crunchy Asian Cabbage Salad makes the perfect light and refreshing salad for spring and summer potlucks, barbecues and parties. It's so easy to make with shredded mixed cabbage, edamame, fresh herbs all tossed in a sweet and savory sesame ginger dressing. Gluten-free, low carb, vegan and easily, paleo, low carb, keto and Whole30 compliant.
Prepare the cabbage, bell pepper, carrots, green onions and cilantro by chopping or shredding them.
Place them into a large bowl then add the edamame.
Pour half of the dressing over the salad and toss to coat. Taste and add more dressing as needed.
Add the almonds, sesame seeds, Mandarin oranges, and more green onions and cilantro and give the salad a final, light toss.
Chill in the fridge for 20-30 minutes for best results, before serving.
Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.