Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, nuts, and fresh herbs. Ready in 15 minutes for a vibrant side dish.

# 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 Steps:

01 - In a large mixing 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 thoroughly to coat all vegetables evenly.
04 - Add the chopped roasted nuts and toasted sesame seeds, then toss gently just before serving.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld together.

# Expert Tips:

01 -
  • It stays crunchy for hours, so you can make it ahead without that sad wilted lettuce situation.
  • The sesame-ginger dressing clings to every shred, delivering flavor in every single bite.
  • It's the kind of side dish that makes people forget there's a main course.
  • You can toss it together in the time it takes to preheat an oven.
02 -
  • Don't overdress the salad, you can always add more but you can't take it back once it's soggy.
  • Grate the ginger on a microplane so it's fine enough to disappear into the dressing, big chunks are unpleasant.
  • Toast your sesame seeds in a dry skillet for two minutes, it releases oils that make them taste ten times nuttier.
03 -
  • Use a mandoline to shred the cabbage paper-thin, it makes the texture lighter and more restaurant-quality.
  • If you're making this ahead, hold back half the dressing and toss it in right before serving so nothing gets limp.
  • For extra depth, add a tiny splash of fish sauce to the dressing, it's the secret ingredient no one will guess.
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