Vibrant Asian Cabbage Salad (Printable)

Crisp cabbage with sesame-ginger dressing, roasted nuts, and fresh herbs. Ready in 15 minutes for a vibrant side.

# 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 - 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

# How to Cook:

01 - In a large bowl, combine shredded green and red cabbage, julienned carrot, thinly 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, grated ginger, minced garlic, and sriracha until well combined.
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, 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 crunchy even after sitting in the fridge, which means you can make it ahead without that sad wilted lettuce tragedy.
  • The dressing clings to every shred of cabbage, so each bite tastes like the first one.
  • You can toss it together in the time it takes to argue about what to order for dinner.
02 -
  • Do not add the nuts until the last possible second or they will turn soft and sad.
  • If you grate the ginger on a microplane, it practically dissolves into the dressing and nobody bites into a stringy piece.
  • Taste the dressing before you pour it on, because soy sauce brands vary wildly in saltiness and you might need to dial it back.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat, shaking the pan constantly, until they smell nutty and turn golden.
  • If you want the dressing to emulsify better, shake it in a jar with a tight lid instead of whisking.
  • Let the salad sit for ten minutes after dressing it, then toss again before serving to redistribute everything evenly.
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