Save to Pinterest One afternoon during a particularly hot summer, I stood in front of my open fridge looking for something cold and crunchy that didn't require turning on the stove. That's when I grabbed a head of cabbage and decided to see what would happen if I treated it less like a coleslaw ingredient and more like the star of the show. The sesame-ginger dressing came together almost by instinct, and within minutes I had a bowlful of something so crisp and alive it felt like biting into pure refreshment. I ended up eating it straight from the bowl with chopsticks, standing at the counter, and haven't stopped making it since.
I brought this salad to a backyard barbecue once, worried it might get overshadowed by all the grilled meats and heavy sides. Instead, people kept coming back for seconds, saying it was the one thing cutting through all the richness. A friend even texted me the next day asking for the recipe because her kids, who normally won't touch cabbage, had devoured it. It became my go-to contribution after that, the dish I knew would disappear first and leave people asking what made it so addictive.
Ingredients
- Shredded green cabbage: The backbone of this salad, offering that satisfying crunch and mild sweetness that holds up beautifully under the dressing without wilting.
- Shredded red cabbage: Adds a pop of color and a slightly peppery bite that balances the green cabbage's mildness perfectly.
- Carrot, julienned: Brings natural sweetness and a tender snap, plus that vibrant orange makes the whole bowl look alive.
- Green onions, thinly sliced: They offer a sharp, fresh bite that wakes up every forkful without overpowering the other flavors.
- Fresh cilantro leaves, chopped: This herb adds a bright, almost citrusy note that ties the whole salad together, though you can skip it if you're in the anti-cilantro camp.
- Roasted cashews or peanuts, roughly chopped: These give you that rich, toasty crunch and a hint of indulgence in every bite.
- Toasted sesame seeds: Tiny but mighty, they add nutty depth and a delicate crunch that clings to the cabbage beautifully.
- Toasted sesame oil: This is the soul of the dressing, delivering that deep, roasted aroma that makes the whole salad smell incredible.
- Rice vinegar: It brings a gentle tang that brightens everything without the harshness of stronger vinegars.
- Soy sauce or tamari: The salty, umami backbone of the dressing that makes every vegetable taste more like itself.
- Fresh lime juice: Adds a citrusy zing that lifts the dressing and keeps it from feeling too heavy.
- Honey or maple syrup: Just enough sweetness to balance the salt and acid, rounding out the flavors so nothing feels sharp.
- Freshly grated ginger: This is where the magic happens, giving the dressing that warm, spicy kick that lingers on your tongue.
- Garlic clove, minced: A little goes a long way, adding a savory punch that deepens the whole flavor profile.
- Sriracha or chili sauce: Optional, but a small squeeze gives the dressing a gentle heat that makes it even more crave-worthy.
Instructions
- Prep the vegetables:
- In a large bowl, combine the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro. Toss everything together with your hands so the colors are evenly distributed and the vegetables feel light and airy.
- Make the dressing:
- In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha until the mixture is smooth and emulsified. Taste it and adjust the sweetness or heat to your liking.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss well, using tongs or your hands to make sure every strand of cabbage gets coated. The vegetables should glisten but not swim in dressing.
- Add the crunch:
- Sprinkle the chopped roasted nuts and toasted sesame seeds over the top, then toss again just before serving. This keeps the nuts from getting soggy and ensures every bite has that satisfying crunch.
- Serve or chill:
- You can serve this immediately for maximum crunch, or let it sit in the fridge for up to two hours if you want the flavors to meld together. Either way, give it one last toss before bringing it to the table.
Save to Pinterest There was a night when I made this salad to go with some leftover takeout noodles, thinking it would just be a simple side. Instead, it became the thing I kept reaching for, the bright, crunchy contrast that made the whole meal feel complete. My partner looked over at one point and said it tasted like the kind of thing you'd order at a restaurant and wonder how they made it so good. That's when I realized this wasn't just a salad, it was the kind of recipe that makes you feel like a better cook than you actually are.
Serving Suggestions
This salad shines alongside grilled meats like teriyaki chicken, pork chops, or steak, where its brightness cuts through the richness beautifully. It's also perfect tucked into lettuce wraps, spooned over rice bowls, or served next to a pile of chow mein. I've even eaten it as a full meal by topping it with grilled shrimp or crispy tofu, turning it into something more substantial without losing that refreshing quality. However you serve it, it tends to disappear fast, so consider making extra.
Storage and Make-Ahead Tips
This salad holds up surprisingly well in the fridge for about two days if you keep the dressing and nuts separate until you're ready to eat. The cabbage stays crisp longer than you'd expect, though it will soften slightly as it sits in the dressing. If you're bringing it to a gathering, prep everything the night before and assemble it right before serving for the best texture. Leftovers, if you're lucky enough to have any, make a fantastic next-day lunch that still tastes bright and satisfying.
Customization Ideas
Once you've made this a few times, it's easy to start playing around with what goes into the bowl. I've added thinly sliced bell peppers for extra sweetness, snap peas for more crunch, and even shredded Brussels sprouts when I had them on hand. If you want to make it heartier, toss in some edamame or top it with grilled chicken, and if you're after more heat, a drizzle of chili oil does wonders.
- Swap cilantro for fresh mint or Thai basil if you want a different herbal note.
- Use sunflower seeds instead of nuts for a nut-free version that still has plenty of crunch.
- Add a handful of crispy wonton strips or chow mein noodles right before serving for extra texture.
Save to Pinterest This salad has become one of those recipes I turn to when I want something that feels both healthy and indulgent, light but satisfying. It's proof that you don't need a hot stove or complicated techniques to make something people remember.
Common Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the salad up to 2 hours in advance. For best results, dress it just before serving to maintain the crunchiness of the cabbage. Store in an airtight container in the refrigerator.
- → What can I substitute for sesame oil?
While sesame oil provides the distinctive flavor, you can use neutral oils like peanut or vegetable oil combined with a drop of sesame extract. However, the taste profile will differ slightly.
- → How do I make this salad gluten-free?
Use tamari instead of regular soy sauce, as it's naturally gluten-free. Check all other ingredient labels, particularly the sriracha sauce, to ensure no hidden gluten.
- → What vegetables can I add or substitute?
Bell peppers, snap peas, cucumber, or daikon radish work wonderfully. You can also add red cabbage variations or thinly sliced beets for color and nutrition.
- → Is this salad vegan?
Yes, it's naturally vegan. Simply ensure you use tamari instead of soy sauce and substitute honey with maple syrup or agave nectar for complete vegan compliance.
- → How can I make it nut-free?
Omit the cashews or peanuts entirely and increase the toasted sesame seeds to 3-4 tablespoons for added crunch and nutty flavor.