Asian Cabbage Salad

My neighbor showed up one afternoon with a bowl of this salad, still glistening from the dressing. She'd made it for a potluck and had leftovers, and honestly, I wasn't expecting much from a cabbage salad. But that first bite, with the crunch and the tang and the toasted sesame aroma, stopped me mid-chew. I asked for the recipe immediately, scribbling it on the back of an envelope while she laughed at my urgency. It's been my go-to ever since, especially when I need something fast that doesn't taste like an afterthought.

I brought this to a backyard barbecue once, set it down next to the usual mayo-heavy coleslaws, and watched it disappear first. People kept coming back, asking what made it so different, and I realized it was the ginger and lime doing all the work. One friend even admitted she'd never liked cabbage before that night. Now she texts me every summer asking if I'm bringing the salad again, and I always do.

Ingredients

• Shredded green cabbage: The base of the salad, providing that essential crunch and a mild sweetness that soaks up the dressing without wilting.
• Shredded red cabbage: Adds a pop of color and a slightly peppery bite that balances the green cabbage beautifully.
• Carrot, julienned: Brings natural sweetness and a bright orange contrast, plus it holds its texture even after tossing.
• Green onions, thinly sliced: A sharp, fresh bite that cuts through the richness of the sesame oil and adds a little sharpness.
• Fresh cilantro leaves, chopped: Herbaceous and bright, it lifts the whole salad and makes it taste lighter and more vibrant.
• Roasted cashews or peanuts, roughly chopped: These add a buttery crunch and a bit of protein, making the salad feel more substantial.
• Toasted sesame seeds: Nutty and aromatic, they're essential for that authentic Asian-inspired flavor and a delicate crunch.
• Toasted sesame oil: The star of the dressing, with its deep, toasty flavor that coats every strand of cabbage.
• Rice vinegar: Mild and slightly sweet, it provides acidity without overpowering the other flavors.
• Soy sauce or tamari: Adds umami depth and saltiness, and tamari keeps it gluten-free if you need it.
• Fresh lime juice: Brightens everything up with a citrusy zing that wakes up your palate.
• Honey or maple syrup: Just enough sweetness to balance the vinegar and soy, and maple syrup keeps it vegan.
• Freshly grated ginger: The secret weapon, adding warmth and a little spice that makes the dressing unforgettable.
• Garlic clove, minced: A subtle kick that rounds out the dressing and adds another layer of savory flavor.
• Sriracha or chili sauce: Optional, but a little heat makes the whole thing more exciting and keeps people guessing.

Instructions

Prep the vegetables:

In a large bowl, toss together the green cabbage, red cabbage, carrot, green onions, and cilantro until everything is evenly mixed. The colors alone will make you want to dig in.

Make the dressing:

In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha until it's smooth and emulsified. Taste it now, because you'll want to lick the spoon.

Toss the salad:

Pour the dressing over the cabbage mixture and toss well, making sure every piece gets coated. Use your hands if you need to, it's faster and more fun.

Add the crunch:

Sprinkle in the chopped nuts and toasted sesame seeds, then toss one more time just before serving. This keeps them from getting soggy if you're serving right away.

Serve or chill:

Serve immediately for maximum crunch, or let it sit in the fridge for up to two hours to let the flavors marry and deepen. Either way, it's delicious.

Save

There was a night I made this for myself after a long day, planning to eat it alone on the couch. My partner walked in, smelled the sesame and ginger, and pulled up a chair without asking. We ended up finishing the whole bowl together, talking and laughing over something that started as just a quick dinner. That's when I realized this salad has a way of turning ordinary moments into something a little more special.

How to Store and Prep Ahead

You can shred the cabbage and julienne the carrot a day ahead and keep them in an airtight container in the fridge. The dressing also holds beautifully for up to three days in a sealed jar, just shake it well before using. Toss everything together right before serving to keep the vegetables crisp and the nuts crunchy. If you do dress it in advance, skip the nuts and seeds until the last minute, and give it a good stir before putting it on the table.

Variations to Try

I've added thinly sliced bell peppers and snap peas when I want extra color and sweetness, and both work beautifully without changing the character of the salad. For a heartier version, top it with grilled chicken, shrimp, or crispy tofu, and suddenly it's a full meal. If you're out of rice vinegar, apple cider vinegar works in a pinch, though it's a bit sharper, so start with less and adjust. Nut-free friends can skip the cashews or peanuts and double up on sesame seeds, or try sunflower seeds for a similar crunch.

Serving Suggestions

This salad shines next to grilled meats, especially teriyaki chicken or Korean short ribs, where the crunch and acidity cut through the richness. It's also perfect alongside noodle dishes or fried rice, adding a fresh contrast to heavier, saucy mains. I've served it at picnics and potlucks, and it travels well because it doesn't wilt or get watery like lettuce-based salads.

• Pair it with sesame garlic shrimp skewers for a light, summery dinner.
• Serve it over a bed of soba noodles for a quick, filling lunch.
• Bring it to your next cookout and watch it vanish before the burgers are even done.

Save

This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it becomes that for you too, something easy and bright that you reach for whenever you need a little crunch and a lot of flavor.

Recipe Q&A

→ 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 to maintain maximum crunch, or toss together up to 2 hours ahead if you prefer slightly softer vegetables.

→ What can I use instead of rice vinegar?

Apple cider vinegar works well as a substitute for rice vinegar. You can also use white wine vinegar or freshly squeezed lemon juice for a slightly different but equally delicious tang.

→ 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 pepitas as an alternative.

→ 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 satisfying main course. Sliced hard-boiled eggs also work wonderfully.

→ How long does this salad keep in the refrigerator?

Once dressed, the salad is best consumed within 2-4 hours for optimal crunch. Undressed vegetables can be stored separately for up to 3 days, and the dressing keeps well for up to 1 week in an airtight container.

→ 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 and adjust to your preference.