Save My cutting board was covered in purple streaks from the red cabbage when my neighbor knocked on the kitchen window, asking what smelled so good. Nothing was even cooking yet, just ginger and garlic sitting next to lime halves, but the promise of something bright and crunchy had already filled the room. I was making this salad for a backyard dinner where everything else would be heavy and grilled, and I needed something that could cut through all that richness. By the time I tossed the last sesame seed in, I knew this bowl would disappear first.
I brought this salad to a potluck once where someone had already set out a creamy coleslaw, and I worried mine would seem redundant. But the two bowls could not have been more different. Mine disappeared while people kept going back for the crunch and that little kick of heat from the sriracha. One friend asked if I had a restaurant background because the flavors were so balanced, and I had to laugh because I had only started making this a few months earlier after a mediocre takeout salad inspired me to do better.
Ingredients
- Shredded green cabbage: The sturdy base that holds up to the dressing without wilting, and slicing it thin makes all the difference in texture.
- Shredded red cabbage: Adds a gorgeous purple color and a slightly sweeter flavor that balances the tanginess of the dressing.
- Carrot, julienned: Brings a hint of natural sweetness and a pop of orange that makes the bowl look alive.
- Green onions, thinly sliced: Their mild sharpness adds layers without overpowering the fresher flavors.
- Fresh cilantro leaves, chopped: A bright, herbal note that some people love and others skip entirely, but it really makes the salad sing.
- Roasted cashews or peanuts, roughly chopped: These add richness and a satisfying crunch that keeps every bite interesting.
- Toasted sesame seeds: Nutty and aromatic, they cling to the cabbage and add tiny bursts of flavor.
- Toasted sesame oil: The backbone of the dressing with a deep, nutty warmth that smells like comfort.
- Rice vinegar: Gentle acidity that brightens everything without being harsh or puckering.
- Soy sauce or tamari: Adds umami depth and a little saltiness that ties all the flavors together.
- Fresh lime juice: A citrusy zing that wakes up the other ingredients and keeps the dressing lively.
- Honey or maple syrup: Just enough sweetness to balance the tang and heat, and maple syrup keeps it vegan if that matters.
- Freshly grated ginger: Sharp and warming, it gives the dressing a lively kick that lingers on your tongue.
- Garlic clove, minced: One clove is all you need for a subtle savory note that does not overpower.
- Sriracha or chili sauce: Optional but recommended if you like a little heat that builds gently with each bite.
Instructions
- Prep the vegetables:
- Combine the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro in a large bowl. The colors should look like a celebration.
- Make the dressing:
- In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha until smooth and emulsified. Taste it and adjust the heat or sweetness to your liking.
- Toss the salad:
- Pour the dressing over the cabbage mixture and toss thoroughly, making sure every shred gets coated. Use your hands if you want to really work it in.
- Add the crunch:
- Sprinkle in the chopped roasted nuts and toasted sesame seeds, then toss one more time just before serving. This keeps them from getting soggy.
- Serve or chill:
- Serve immediately for maximum crunch, or cover and refrigerate for up to two hours if you want the flavors to meld a bit more. Either way, it will be delicious.
Save The first time I made this salad for my family, my dad, who usually avoids anything green and crunchy, went back for seconds. He said it reminded him of a salad he had at a little spot in San Francisco years ago, and even though I had never been there, I felt like I had done something right. That night, the salad became more than just a side dish. It became a way to surprise people who think they do not like cabbage.
Make It Your Own
This salad is a template, not a rulebook. I have added thinly sliced bell peppers when I had them, and snap peas when I wanted even more crunch. Once I threw in some leftover edamame and it turned into a heartier lunch. If you want to make it a full meal, top it with grilled chicken, shrimp, or crispy tofu. The dressing works with almost anything you toss in, so trust your instincts and use what you have.
Storing and Serving
Cabbage holds up better than most salad greens, so this is one of those rare dishes that does not turn into a sad, soggy mess after a few hours. I have kept it in the fridge for up to two hours before serving, and it was still crisp and flavorful. Just remember to add the nuts and seeds at the last second. If you are taking this to a gathering, pack the dressing separately and toss everything together when you arrive. That way, you get all the crunch and none of the wilting.
What to Serve It With
This salad shines next to anything rich or grilled. I have served it alongside teriyaki chicken, Korean short ribs, and even simple grilled salmon. It also pairs beautifully with noodle dishes like pad thai or lo mein, where you need something crisp and tangy to balance all that sauce. On nights when I just want something light, I eat a big bowl of this on its own with some sesame-crusted tofu on top, and it feels like a complete meal.
- Double the dressing recipe and keep extra in the fridge for quick weeknight salads.
- Toast your sesame seeds in a dry skillet for a minute to bring out their nutty flavor even more.
- If you do not have rice vinegar, apple cider vinegar works in a pinch but adds a slightly sharper tang.
Save This salad has earned a permanent spot in my rotation, showing up at barbecues, weeknight dinners, and last minute potlucks. It is proof that something simple and fresh can steal the show without much effort at all.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare it up to 2 hours in advance and refrigerate. For maximum crunch, add the nuts and sesame seeds just before serving. The cabbage will soften slightly as it sits in the dressing.
- → What can I substitute for rice vinegar?
Apple cider vinegar works well as a substitute for rice vinegar. You can also use white wine vinegar, though it has a slightly sharper flavor.
- → How can I make this nut-free?
Simply omit the cashews or peanuts and increase the toasted sesame seeds to 1/4 cup for added texture and flavor.
- → Is this salad gluten-free?
Yes, when you use tamari instead of regular soy sauce. Always check product labels to ensure all ingredients are certified gluten-free.
- → Can I add protein to make it a main dish?
Absolutely! Top with grilled chicken, shrimp, tofu, or edamame to transform this side dish into a satisfying main course.
- → How do I toast sesame seeds?
Heat a dry skillet over medium heat, add sesame seeds, and stir frequently for 2-3 minutes until golden and fragrant. Watch carefully to prevent burning.