Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, cashews, and fresh cilantro. Ready in just 15 minutes.

# What Goes In:

→ 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 Make It:

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

# Expert Tips:

01 -
  • It stays crisp even after you dress it, so you can make it a little ahead without turning soggy.
  • The sesame-ginger dressing is so good you'll want to keep a jar of it in the fridge for everything.
  • It's one of those rare salads that feels indulgent but is actually packed with vegetables.
  • You can toss it together in the time it takes to heat up your grill or boil noodles.
02 -
  • Don't add the nuts and seeds until just before serving if you're making this ahead, or they'll lose their crunch and turn chewy.
  • Use toasted sesame oil, not regular sesame oil, because the flavor is completely different and you need that deep nuttiness.
  • If your cabbage is really thick and tough, massage it with a pinch of salt for a minute to soften it slightly before dressing.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for about two minutes, shaking the pan often, until they smell nutty and turn golden.
  • Grate the ginger on a microplane for the finest texture and the most flavor without any stringy bits.
  • If you're serving this at a party, set out the nuts separately so guests can add their own and keep their portions as crunchy as they like.
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