Asian Cabbage Salad (Print Version)

Vibrant, crunchy salad with crisp cabbage in sesame-ginger dressing. Light, refreshing side perfect with grilled meats or noodles.

# What You’ll Need:

→ Vegetables

01 - 4 cups shredded green cabbage
02 - 2 cups shredded red cabbage
03 - 1 medium carrot, julienned
04 - 3 green onions, thinly sliced
05 - 1/2 cup fresh cilantro leaves, chopped

→ Nuts & Seeds

06 - 1/3 cup roasted cashews or peanuts, roughly chopped
07 - 2 tablespoons toasted sesame seeds

→ Dressing

08 - 3 tablespoons toasted sesame oil
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon soy sauce or tamari
11 - 1 tablespoon fresh lime juice
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon freshly grated ginger
14 - 1 garlic clove, minced
15 - 1 teaspoon sriracha or chili sauce, optional

# How to Make It:

01 - In a large bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, thinly sliced green onions, and chopped cilantro.
02 - In a small bowl or jar, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, fresh lime juice, honey or maple syrup, freshly grated ginger, minced garlic, and sriracha until well blended.
03 - Pour the dressing over the cabbage mixture and toss well to coat all vegetables evenly.
04 - Add the chopped roasted nuts and toasted sesame seeds, then toss again just before serving.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld.

# Additional Tips::

01 -
  • It comes together in the time it takes to julienne a carrot, with no cooking and barely any cleanup.
  • The crunch stays intact even after a couple hours in the fridge, making it ideal for meal prep or potlucks.
  • The sesame-ginger dressing is so good you'll want to drizzle it on everything from noodles to roasted vegetables.
  • It's naturally vegan and can easily go gluten-free, so it works for almost any table.
02 -
  • Don't add the nuts and seeds until right before serving, or they'll lose their crunch and the whole salad suffers for it.
  • Taste your dressing before you pour it over the cabbage, because soy sauce brands vary wildly in saltiness and you might need to adjust the honey to balance it out.
  • If you're meal prepping, keep the dressing separate and toss everything together just before eating to preserve that crisp texture.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two before adding them, it brings out a deeper, nuttier flavor that makes a real difference.
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly, saving your wrists and ensuring consistent texture.
  • If your dressing feels too thick, whisk in a teaspoon of water at a time until it reaches a pourable consistency that clings to the vegetables without pooling at the bottom of the bowl.
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