Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, carrots, cilantro, and toasted nuts. Ready in 15 minutes.

# 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 - 1/2 cup fresh cilantro leaves, chopped

→ Nuts & Seeds

06 - 1/3 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

# How-To Steps:

01 - In a large mixing bowl, combine shredded green and red cabbage, julienned carrot, thinly sliced green onions, and freshly chopped cilantro.
02 - In a small bowl or jar, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, fresh lime juice, honey or maple syrup, freshly grated ginger, minced garlic, and sriracha until thoroughly blended.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
04 - Add the chopped roasted nuts and toasted sesame seeds, then toss again immediately before serving.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld together.

# Expert Tips:

01 -
  • The dressing clings to every shred of cabbage without getting soggy, even hours later.
  • You can prep everything in the time it takes to wait for takeout.
  • It tastes expensive but costs less than a fancy coffee.
  • The sesame-ginger combo makes plain vegetables feel like an event.
02 -
  • Add the nuts at the very end or they turn soft and sad within minutes.
  • If your dressing tastes too sharp, add another half tablespoon of honey and shake again.
  • Cabbage shreds should be thin but not wispy, aim for the thickness of shoelaces.
03 -
  • Toast sesame seeds in a dry skillet over medium heat, shaking constantly until they smell nutty and turn golden.
  • Use a mandoline to shred cabbage paper thin if you want a more delicate texture.
  • Double the dressing recipe and keep extra in the fridge for quick weeknight salads.
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