Asian Cabbage Salad

My kitchen counter was cluttered with half-shredded cabbage when my neighbor knocked, asking what smelled so good. I laughed because nothing was cooking, just raw vegetables and a jar of dressing I'd been shaking like a maraca. She stayed for lunch, and we devoured the entire bowl standing up, forks in hand, marveling at how something so simple could taste this alive. That's when I realized this salad didn't need an occasion. It just needed to exist.

I made this for a potluck once, right after someone else brought coleslaw. I worried they'd be too similar, but mine disappeared first. People kept asking if I'd ordered it from a restaurant. The secret was the ginger, freshly grated and still warm from my hands, and the way the lime juice made everything taste brighter. I've never shown up to a gathering without it since.

Ingredients

• Green cabbage: The sturdy base that holds up to the dressing without getting soggy, slice it thin so it's crisp but not tough.
• Red cabbage: Adds a pop of color and a slightly peppery bite that balances the sweetness in the dressing.
• Carrot: Julienned carrots bring natural sweetness and a satisfying snap, use a peeler for quick ribbons if you're short on time.
• Green onions: Their mild sharpness cuts through the richness of sesame oil, slice them on a steep angle for elegance.
• Cilantro: Fresh and grassy, it wakes up the whole bowl, but you can swap parsley if cilantro tastes like soap to you.
• Roasted cashews or peanuts: They add a buttery crunch and a little protein, I like cashews for their sweetness but peanuts are bolder.
• Toasted sesame seeds: Nutty and fragrant, they're the tiny detail that makes people ask what that flavor is.
• Toasted sesame oil: This is the soul of the dressing, rich and almost smoky, don't skip toasting or you'll lose the depth.
• Rice vinegar: Gentle and slightly sweet, it brightens without overpowering like harsher vinegars would.
• Soy sauce or tamari: The salty backbone that makes everything else sing, tamari keeps it gluten-free without changing the taste.
• Fresh lime juice: Adds a citrusy zing that feels tropical and alive, always use fresh, bottled lime juice tastes flat.
• Honey or maple syrup: Just enough sweetness to balance the tang and salt, maple syrup keeps it vegan.
• Freshly grated ginger: This is where the magic happens, it's spicy, warm, and impossible to replicate with powdered ginger.
• Garlic: One clove is plenty, minced fine so it melts into the dressing and doesn't bite back.
• Sriracha or chili sauce: Optional heat that sneaks up on you, start with less if you're cautious.

Instructions

Prep the vegetables:

Toss the shredded cabbages, carrot, green onions, and cilantro into a large bowl. The colors should look like a sunset, all those purples and greens and oranges jumbled together.

Make the dressing:

Whisk together sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha in a small bowl or shake it all in a jar with the lid on tight. Taste it and adjust, it should be balanced between salty, sweet, tangy, and a little spicy.

Toss the salad:

Pour the dressing over the vegetables and use your hands or tongs to mix everything thoroughly. Make sure every shred is coated, the dressing should cling but not pool at the bottom.

Add the crunch:

Sprinkle in the chopped nuts and sesame seeds, then toss one more time. This step happens last so the nuts stay crispy.

Serve or chill:

Eat it right away for maximum crunch, or let it sit in the fridge for up to two hours if you want the flavors to meld. Any longer and the cabbage starts to soften.

Save

One summer evening, I brought this salad to a backyard barbecue where everything else was heavy and grilled. It sat next to ribs and burgers, looking almost delicate. By the end of the night, my bowl was empty and people were scraping the sides for leftover dressing. Someone told me it was the palate cleanser they didn't know they needed. I drove home with the bowl still smelling like ginger and sesame, windows down, feeling like I'd contributed something that mattered.

Making It Your Own

This salad is forgiving and loves improvisation. I've added thinly sliced bell peppers when I had them, snap peas for extra crunch, even mandarin orange segments for a sweet surprise. If you want to turn it into a meal, pile on grilled chicken, shrimp, or crispy tofu. The dressing works on just about anything, so don't be afraid to stray from the recipe.

Storage and Serving Tips

I've learned the hard way that this salad is best when dressed just before serving. If you're meal prepping, keep the dressing separate and toss everything together at the last minute. It'll stay crunchy in the fridge for a day or two, but the nuts will soften if they sit in the dressing too long. I like to pack it in jars for lunch, dressing at the bottom, veggies on top, then shake it up when I'm ready to eat.

What to Serve It With

This salad plays well with almost anything grilled or spicy. I've served it alongside teriyaki salmon, Korean short ribs, and even simple rice bowls. It's the kind of side that doesn't compete but somehow makes everything else taste better. On lazy nights, I'll eat it straight from the bowl with chopsticks and call it dinner.

• Pair it with grilled meats or fish for a fresh contrast to smoky flavors.
• Serve it over rice noodles or soba for a light, satisfying meal.
• Keep a jar of the dressing in the fridge for quick weeknight salads.

Save

This salad has become one of those recipes I make without measuring anymore, just pouring and tasting until it feels right. I hope it finds a spot in your regular rotation, the way it did in mine.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Combine them just before serving to maintain maximum crunch, or toss together up to 2 hours ahead if you prefer slightly softened cabbage.

→ What can I substitute for rice vinegar?

Apple cider vinegar works well as a substitute for rice vinegar. You can also use white wine vinegar or even fresh lemon juice for a slightly different but equally delicious flavor profile.

→ How do I make this nut-free?

Simply omit the cashews or peanuts and increase the toasted sesame seeds to 3-4 tablespoons for added texture and flavor. The salad will still have plenty of crunch from the fresh vegetables.

→ Can I add protein to make this a main dish?

Absolutely! Top with grilled chicken, shrimp, tofu, or edamame to transform this side into a satisfying main course. The sesame-ginger dressing pairs wonderfully with all these proteins.

→ Is this salad gluten-free?

It can be! Use tamari instead of regular soy sauce to make this dish completely gluten-free. Always check labels on other ingredients to ensure they meet gluten-free standards.

→ How long will leftovers keep?

Store dressed salad in an airtight container in the refrigerator for up to 24 hours. Note that the cabbage will soften over time. For best results, store dressing separately and toss just before eating.