Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, cashews, and fresh herbs. Ready in just 15 minutes for a refreshing side.

# 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 - 0.5 cup fresh cilantro leaves, chopped

→ Nuts & Seeds

06 - 0.33 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

# Steps:

01 - In a large bowl, combine shredded green and red cabbage, julienned carrot, 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 prepared dressing over the cabbage mixture and toss well to ensure all vegetables are evenly coated.
04 - Add chopped roasted nuts and toasted sesame seeds, then toss again immediately before serving.
05 - Serve immediately to maintain maximum crunchiness, or refrigerate for up to 2 hours to allow flavors to develop and meld.

# Expert Advice:

01 -
  • It stays crisp for hours, so you can make it ahead without worry.
  • The dressing clings to every shred of cabbage, giving you flavor in every bite.
  • You can toss it together in less time than it takes to order takeout.
  • It works as a side dish or becomes a full meal with some protein on top.
02 -
  • Dont add the nuts and seeds until just before serving or theyll lose their crunch and turn soft.
  • If the dressing tastes too strong on its own, dont worry, the cabbage will mellow it out once everything is tossed together.
  • Shred the cabbage as thin as you can, thicker pieces dont hold the dressing as well and can feel awkward to eat.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two before adding them, it makes their flavor so much deeper.
  • Grate the ginger on a microplane instead of chopping it, you get more flavor and no fibrous bits.
  • Taste the dressing before you pour it on, everyones lime juice and soy sauce are a little different, so adjust to your liking.
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