Asian Cabbage Salad

I threw this salad together on a Tuesday night when the fridge looked bare but somehow held two types of cabbage. The crunch was so loud my neighbor texted asking if I was eating chips at midnight. That accidental discovery turned into my most-requested potluck contribution, and now I keep cabbage stocked like some people keep bread. It's the kind of dish that makes you feel accomplished without breaking a sweat.

My sister once ate three servings at a barbecue and asked if I'd used some secret restaurant trick. I handed her the ingredient list and watched her face when she realized it was just cabbage dressed really well. Now she makes it for her book club and pretends she invented it. I don't mind because watching people fall for simple food never gets old.

Ingredients

• Green cabbage: The sturdy base that stays crisp no matter how much dressing you add, look for tight heads with no browning.
• Red cabbage: Adds a purple blush and slightly peppery bite that makes the bowl look alive.
• Carrot: Julienne it thin so it blends instead of crunching separately, a peeler works faster than a knife.
• Green onions: Slice them on a sharp angle for that restaurant look and a mild onion whisper.
• Cilantro: Fresh leaves only, no stems, they turn the salad from plain to something you'd order.
• Roasted cashews or peanuts: Rough chop them so every bite gets a little nuttiness without turning into trail mix.
• Toasted sesame seeds: Toast them until golden and fragrant, raw seeds taste like cardboard by comparison.
• Toasted sesame oil: The dark amber kind with the strong aroma, not the pale cooking oil.
• Rice vinegar: Gentle and slightly sweet, it won't make your face pucker like other vinegars.
• Soy sauce or tamari: Tamari if you're avoiding gluten, either way it brings the salty backbone.
• Fresh lime juice: Bottled lime juice tastes like regret, squeeze a real lime.
• Honey or maple syrup: Balances the vinegar tang and helps the dressing cling.
• Fresh ginger: Grate it fine so you get flavor bursts without fibrous bits.
• Garlic: One clove minced small, too much and it overpowers the ginger.
• Sriracha or chili sauce: Optional heat that sneaks up on you in the best way.

Instructions

Prep the vegetables:

Toss the shredded cabbages, julienned carrot, sliced green onions, and cilantro into a large bowl until they look like confetti. Use your hands to fluff everything so the colors distribute evenly.

Mix the dressing:

Whisk together sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha in a small bowl until the honey dissolves completely. Taste it now because this is your only chance to adjust before it hits the cabbage.

Dress the salad:

Pour the dressing over the vegetables and toss with tongs or your hands until every shred glistens. Don't be shy, cabbage can handle aggressive tossing.

Add the crunch:

Sprinkle in the chopped nuts and sesame seeds, then toss one more time just before serving. Adding them too early makes them lose their snap.

Serve or chill:

Eat it immediately for maximum crunch, or let it sit in the fridge for up to two hours if you want the flavors to deepen. Beyond two hours, the cabbage starts weeping and loses its spine.

Save

A friend once brought this to a picnic and left it in her car for an hour by accident. When she finally opened the container, the cabbage was still crunchy and the dressing hadn't pooled. That's when I realized this salad has structural integrity most recipes only dream about. It became our official beach food after that day.

Making It Your Own

I've added thinly sliced bell peppers when I had them, snap peas when the farmers market was generous, and once a handful of edamame that turned it into a full meal. If you want protein, grilled chicken or shrimp work, but crispy tofu cubes make it feel like takeout. The base is forgiving enough to handle whatever your fridge offers.

Storage and Leftovers

Dress only what you plan to eat because once the dressing hits, the countdown starts. I keep prepped vegetables in one container and dressing in a jar, then combine portions as needed. Leftover dressed salad survives one day in the fridge before turning limp, but it still tastes good enough to eat over rice.

Serving Suggestions

This salad shines next to anything grilled or sticky, like teriyaki salmon, Korean short ribs, or even plain rice bowls that need a crunchy contrast. I've served it at potlucks, packed it for lunches, and eaten it straight from the bowl while standing at the counter. It's one of those rare dishes that works in every context without trying too hard.

• Pair it with seared tuna or poke bowls for a full Hawaiian vibe.
• Serve it alongside ramen or pho to cut through the richness.
• Pack it in a mason jar with dressing on the bottom for a portable lunch that won't get soggy.

Save

Every time I make this, someone asks for the recipe and I watch them realize how simple it is. That moment when easy food tastes this good never stops being satisfying.

Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Toss them together just before serving to maintain maximum crunch. Once dressed, the salad stays fresh for up to 2 hours in the refrigerator.

→ What can I substitute for sesame oil?

While sesame oil provides distinctive flavor, you can use a neutral oil like grapeseed or avocado oil mixed with a small amount of tahini to mimic the nutty taste. However, the authentic Asian flavor will be diminished.

→ 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 crispy wonton strips or sunflower seeds as alternatives.

→ Can I add protein to make this a main dish?

Absolutely! Top with grilled chicken, seared shrimp, baked tofu, or edamame to transform this side dish into a satisfying main course. The sesame-ginger dressing pairs beautifully with various proteins.

→ What other vegetables work well in this salad?

Bell peppers, snap peas, cucumber, radishes, and shredded Brussels sprouts all complement the cabbage beautifully. You can also add mandarin oranges or diced mango for a sweet contrast to the tangy dressing.

→ How can I adjust the spice level?

The sriracha is optional and can be omitted for a mild version. For more heat, increase sriracha to taste or add fresh sliced chili peppers. You can also serve extra hot sauce on the side for individual preferences.