Asian Cabbage Salad (Printable version)

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

# Step-by-step guide:

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, garlic, and sriracha until well combined.
03 - Pour dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
04 - Add the chopped roasted nuts and toasted sesame seeds, tossing again just before serving.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It stays crisp for hours, so you can prep it ahead without ending up with a soggy mess.
  • The dressing is balanced perfectly between sweet, tangy, and a little bit spicy, hitting every flavor note you crave.
  • It's one of those rare dishes that works as a light lunch or a side that actually gets finished at dinner.
  • You probably have most of the ingredients already, and the whole thing comes together in about fifteen minutes.
02 -
  • Don't add the nuts and seeds until right before serving, or they'll lose their crunch and turn chewy.
  • Fresh ginger makes all the difference, the jarred stuff just doesn't have the same bright, spicy punch.
  • If the dressing tastes too sharp, add a tiny bit more honey, it'll smooth everything out instantly.
03 -
  • Toast your sesame seeds in a dry skillet for a minute until fragrant, it makes them taste richer and more complex.
  • Use a mandoline to shred the cabbage and julienne the carrot quickly and evenly, saving you time and giving you professional-looking results.
  • If you like more heat, add a pinch of red pepper flakes to the dressing along with the sriracha for a deeper, lingering warmth.
Go Back