Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, toasted nuts, and fresh cilantro. Ready in 15 minutes.

# What You 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 and red cabbage, julienned carrot, thinly sliced green onions, and chopped cilantro.
02 - In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce or tamari, lime juice, honey or maple syrup, ginger, minced garlic, and sriracha until thoroughly blended.
03 - Pour the dressing over the cabbage mixture and toss well to ensure all vegetables are evenly coated.
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.

# Expert Tips:

01 -
  • It stays crisp even after sitting in the fridge, which means you can prep it ahead without losing that satisfying crunch.
  • The sesame-ginger dressing clings to every shred of cabbage, giving you flavor in every single bite instead of a puddle at the bottom of the bowl.
02 -
  • Don't add the nuts and seeds until right before serving, or they'll lose their crunch and turn musty in the dressing.
  • If your cabbage is too thick, the dressing won't coat it properly, so shred it as thin as you can manage for the best texture.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it only takes a minute but the flavor difference is huge.
  • Grate the ginger on a microplane instead of chopping it, you'll get more juice and flavor without any fibrous bits.
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