Save My neighbor showed up one afternoon with a container of this salad, still cold from her fridge. She made it every week, she said, because it lasted through her busy evenings and never got soggy. I tasted it standing in my doorway, and the crunch was so loud I laughed. That night, I made my own batch, and it became the thing I bring to potlucks when I want to look like I tried harder than I did.
I made this for a backyard dinner once, and someone asked if I bought it from a restaurant. I said no, just cabbage and a jar I shook really hard. They didnt believe me until I wrote the recipe on a napkin. Now I get texts every few months asking for it again, even though I know they still have that napkin somewhere.
Ingredients
- Green cabbage: The backbone of the salad, it stays crunchy even after sitting in dressing and adds that satisfying snap with every forkful.
- Red cabbage: Brings color and a slightly peppery bite that balances the sweetness of the dressing beautifully.
- Carrot: Julienned thin, it adds natural sweetness and a pop of orange that makes the whole bowl look alive.
- Green onions: Sliced thin, they give a mild sharpness without overpowering the other flavors.
- Cilantro: Fresh and bright, it lifts the whole salad, though you can skip it if youre in the cilantro tastes like soap camp.
- Roasted cashews or peanuts: Roughly chopped for texture, they add richness and a toasty depth that makes each bite more interesting.
- Toasted sesame seeds: Tiny but mighty, they bring nutty flavor and a gentle crunch that ties everything together.
- Toasted sesame oil: The soul of the dressing, it smells like every good stir fry youve ever had and coats the cabbage with deep, roasted flavor.
- Rice vinegar: Mild and slightly sweet, it brightens the dressing without making it too sharp or acidic.
- Soy sauce or tamari: Adds umami and saltiness, and using tamari keeps it gluten free if thats important to you.
- Fresh lime juice: A squeeze of this wakes up the whole dressing and adds a citrusy zing that keeps it from feeling heavy.
- Honey or maple syrup: Just enough sweetness to balance the salty and tangy elements without making it taste like dessert.
- Fresh ginger: Grated fine, it gives the dressing warmth and a little bite that makes your taste buds pay attention.
- Garlic: Minced small, it adds a savory backbone that deepens the flavor without stealing the show.
- Sriracha or chili sauce: Optional, but a teaspoon gives the dressing a gentle kick that keeps things lively.
Instructions
- Prep the vegetables:
- Toss the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro into a large bowl. The colors alone will make you want to dig in immediately.
- Make the dressing:
- In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha until everything is smooth and well blended. If youre using a jar, just shake it hard for a few seconds.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss well, making sure every piece gets coated. Use your hands or tongs, whatever feels right.
- Add the crunch:
- Sprinkle in the chopped roasted nuts and toasted sesame seeds, then toss again just before serving. This keeps them from getting soggy if you wait a bit.
- 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 a little more. Either way, itll be good.
Save One summer evening, I brought this to a cookout and set it next to all the mayo based salads. By the end of the night, mine was the only empty bowl. Someone told me it tasted like the cabbage you get at a Japanese steakhouse, and I took that as the highest compliment. I never told them how easy it actually was.
Making It Your Own
This salad is forgiving and loves additions. I have thrown in thinly sliced bell peppers, snap peas, and even shredded Brussels sprouts when I had them lying around. If you want it to be a meal, pile on some grilled chicken, shrimp, or crispy tofu. The dressing is strong enough to handle whatever you add without losing its personality.
Storing and Serving
If you dress the whole batch, eat it within a few hours while its still crisp. But if you only dress what youre serving and keep the rest separate, the undressed cabbage will last for days in the fridge. I have made the dressing in advance and stored it in a jar, then tossed it with fresh cabbage whenever I wanted a quick lunch. It works beautifully that way.
A Few Last Thoughts
This salad taught me that simple ingredients can taste special when theyre treated right. The trick is not overthinking it and letting the sesame oil do most of the work. I have made it so many times now that I dont measure anymore, I just pour and taste until it feels right.
- If you cant find rice vinegar, apple cider vinegar works in a pinch, though the flavor will be a little sharper.
- For a nut free version, skip the cashews or peanuts and double the sesame seeds instead.
- Leftovers make a great topping for grain bowls or a crunchy layer in wraps the next day.
Save This salad has earned its place in my regular rotation, and I hope it does the same for you. Its proof that you dont need a long ingredient list to make something people remember.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours in advance and refrigerate it to let the flavors meld. However, for maximum crunch, it's best served immediately. Add the nuts and seeds just before serving to maintain their 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 fresh lemon juice, though the flavor profile will be slightly different.
- → How do I make this salad nut-free?
Simply omit the cashews or peanuts and increase the amount of toasted sesame seeds for added texture and flavor. The salad will still be delicious and crunchy without the nuts.
- → Can I add protein to make this a main dish?
Absolutely! Top the salad with grilled chicken, shrimp, tofu, or edamame to transform it into a hearty main course. The sesame-ginger dressing pairs wonderfully with various proteins.
- → Is this salad gluten-free?
It can be gluten-free if you use tamari instead of regular soy sauce. Always check the labels of all ingredients, especially the soy sauce and any packaged items, to ensure they're certified gluten-free.
- → What other vegetables can I add to this salad?
Thinly sliced bell peppers, snap peas, edamame, cucumber, or shredded Brussels sprouts all make excellent additions. Feel free to customize based on what's fresh and available.