Asian Cabbage Salad (Print View)

Crunchy cabbage with sesame-ginger dressing, nuts, and fresh herbs. Vegan-friendly and 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 Make It:

01 - In a large mixing bowl, combine shredded green cabbage, 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, grated ginger, minced garlic, and sriracha until well combined.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating of all vegetables.
04 - Fold in the chopped roasted nuts and toasted sesame seeds, tossing gently just before serving.
05 - Serve immediately for optimal crunchiness, or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Insights:

01 -
  • It stays crisp for hours and actually tastes better after the dressing soaks in just a little.
  • The sesame-ginger dressing is so good you will want to make extra and keep it in a jar for everything.
  • You can prep all the vegetables in the morning and toss it together right before serving.
  • It works as a side dish or turns into a full meal when you add protein on top.
02 -
  • Do not add the nuts and seeds until right before serving or they will lose their crunch and turn chewy.
  • Grate the ginger fresh because the jarred stuff does not have the same bright, spicy punch.
  • If you are making this ahead, keep the dressing separate and toss everything together at the last minute.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly.
  • Let the dressing sit for five minutes before tossing so the garlic and ginger have time to bloom and mellow.
  • If you like things spicy, add a little more sriracha or even a pinch of red pepper flakes to the dressing.
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