Asian Cabbage Salad

My neighbor brought this salad to a summer potluck, and I watched people go back for thirds. The crunch was so loud you could hear it across the table. She scribbled the recipe on a napkin while we sat on her porch, and I've been making it ever since. It's one of those dishes that looks impressive but comes together in the time it takes to boil water for pasta. Every time I slice into a cabbage, I think of that afternoon.

I started making this on Sunday nights when I wanted something bright to cut through a week of heavy dinners. My kids would stand at the counter and steal cashews before I could toss them in. One evening, a friend came over stressed from work, and we just sat and ate this straight from the bowl with chopsticks. She said it tasted like sunshine, which made me laugh, but I knew exactly what she meant.

Ingredients

• Shredded green cabbage: The backbone of the salad, offering that signature crunch and a mild sweetness that balances the tangy dressing without overpowering it.
• Shredded red cabbage: Adds a pop of color and a slightly peppery bite that makes the salad look as vibrant as it tastes.
• Carrot, julienned: Brings a hint of natural sweetness and a tender snap that contrasts beautifully with the cabbage.
• Green onions, thinly sliced: These give a gentle sharpness and a bit of brightness that wakes up the whole bowl.
• Fresh cilantro leaves, chopped: A handful of cilantro adds an herbal freshness that cuts through the richness of the sesame oil.
• Roasted cashews or peanuts, roughly chopped: They add a buttery crunch and a nutty depth that makes every bite feel more substantial.
• Toasted sesame seeds: These little seeds bring a toasty aroma and a delicate crunch that ties the whole dish together.
• Toasted sesame oil: This is the heart of the dressing, offering a warm, nutty flavor that coats everything in the best way.
• Rice vinegar: Provides a gentle acidity that brightens the dressing without being too sharp or sour.
• Soy sauce or tamari: Adds that savory umami depth that makes the salad taste complex and crave-worthy.
• Fresh lime juice: A squeeze of lime brings a zesty brightness that lifts all the other flavors.
• Honey or maple syrup: Just enough sweetness to balance the tangy and savory elements without making it taste like dessert.
• Freshly grated ginger: This is what makes the dressing sing, adding a warm, spicy zing that lingers on your tongue.
• Garlic clove, minced: One clove is all you need to add a subtle sharpness that deepens the flavor without being overpowering.
• Sriracha or chili sauce (optional): A little heat wakes up your palate and adds a layer of complexity that keeps you coming back for more.

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 gently so the colors mix and you get a sense of how vibrant this salad is going to be.

Make the dressing:

In a small bowl or jar, whisk together the toasted 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 your hands or tongs to make sure every strand of cabbage gets coated. The dressing should cling to the vegetables without pooling at the bottom.

Add the crunch:

Sprinkle in the chopped roasted nuts and toasted sesame seeds, then toss again just before serving. This keeps the nuts from getting soggy and ensures they stay crispy.

Serve or chill:

Serve immediately for maximum crunch, or let it sit in the fridge for up to two hours if you want the flavors to meld. Either way, give it one last toss before putting it on the table.

Save

There was a night I brought this to a barbecue, and someone asked if it was from a restaurant. I said no, just my kitchen, and she looked genuinely surprised. That moment reminded me how something simple, made with care, can feel special without any fuss. We ended up sitting around the picnic table long after the sun set, talking and picking at the last bits of cabbage from the bowl.

How to Store and Make Ahead

This salad holds up beautifully in the fridge for up to two days if you keep the nuts and seeds separate. I like to prep the vegetables and dressing in the morning, then toss everything together right before dinner. The cabbage actually softens just a bit as it sits, which some people prefer, but I'm a fan of that fresh, snappy crunch. If you're taking this to a gathering, pack the dressing in a jar and toss it all together when you arrive.

Variations and Add-Ins

I've added thinly sliced bell peppers when I had them on hand, and the sweetness was a nice surprise. Snap peas work too, especially if you slice them on the diagonal for a little elegance. For a heartier meal, I've topped this with grilled chicken or crispy tofu, and it turns into something you can eat for lunch all week. One time I ran out of rice vinegar and used apple cider vinegar instead, and honestly, it was just as good.

Serving Suggestions

This salad shines next to grilled meats, especially anything with a bit of char or smokiness. I've served it alongside teriyaki salmon, and the bright acidity cut through the richness perfectly. It also pairs well with noodle dishes or even as a topping for tacos when you want something crunchy and fresh.

• Serve it in a big shallow bowl so everyone can see the colors and textures.
• Pair it with jasmine rice and stir-fried vegetables for a simple, balanced meal.
• Pack it in lunch containers with a protein on the side for an easy, satisfying workday lunch.

Save

This salad has become one of those recipes I make without thinking, the kind that feels like second nature. I hope it becomes that for you too.

Recipe Questions

→ 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 or up to 2 hours ahead to maintain maximum crunch. Add nuts and seeds right before serving for best texture.

→ 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 a mild white vinegar. Start with slightly less and adjust to taste, as some vinegars are more acidic than rice vinegar.

→ How do I make this salad nut-free?

Simply omit the cashews or peanuts and increase the toasted sesame seeds to 1/4 cup for added texture and flavor. You can also add roasted sunflower seeds or pumpkin seeds as an alternative.

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

Absolutely! Top with grilled chicken, shrimp, or marinated tofu for a complete meal. Edamame, hard-boiled eggs, or shredded rotisserie chicken are also excellent protein additions that complement the Asian flavors.

→ How long will leftovers keep?

Once dressed, the salad is best consumed within 4-6 hours for optimal crunch. Store any leftovers in an airtight container in the refrigerator for up to 1 day, though the cabbage will soften as it sits in the dressing.

→ Is this salad spicy?

The sriracha or chili sauce is optional, so you can control the heat level. Without it, the salad has a mild, tangy-sweet flavor profile. Start with a small amount of sriracha and add more to suit your preference.