Lemongrass Mint Asian Salad

A fresh, crunchy twist on classic cole slaw with an Asian flair. This salad uses natural sweetness from lemongrass mint balsamic and a creamy Greek yogurt dressing instead of mayonnaise, making it light, vibrant, and perfect for warm days or as a colorful side dish.

Prep, Cook & Total Time: 15 minutes (+ optional chilling time)
Servings: About 6

Dressing Ingredients

• 1/4 cup Paducah Olive Oil Lime Olive Oil

• 1/4 cup Paducah Olive Oil Lemongrass Mint Balsamic

• 2 tbsp Paducah Olive Oil Toasted Sesame Oil

• 1 tsp salt

• Dash of garlic powder

• 1/2 cup Greek yogurt

Salad Ingredients

• 1/2 head green cabbage, chopped

• 1/2 head purple cabbage, chopped

• 2 cups shredded carrots

• 1 cup fresh cilantro, chopped

• 1/2 cup green onion (green parts only), sliced

• 3 cups cooked edamame

• 1-2 cups roasted peanuts

• 1/3 cup red bell peppers, diced

Directions

1. Whisk together all dressing ingredients until smooth and well combined. Set aside.

2. In a large bowl, combine chopped green and purple cabbage, shredded carrots, cilantro, green onions, edamame, peanuts, and red peppers.

3. Toss the salad with the dressing until everything is evenly coated.

4. Serve immediately or, for best flavor, chill for a few hours to allow the flavors to meld and soften the cabbage slightly.