Save My neighbor once brought this salad to a summer potluck, and I watched the bowl empty in minutes while my pasta bake sat untouched. The crunch was so loud you could hear it across the patio. I asked her for the recipe right there, scribbling notes on a paper napkin while she laughed at my urgency. That napkin stayed pinned to my fridge for months until the corners curled and the ink smudged. Now I make it almost weekly, and it never lasts long enough to get soggy.
I started making this when I needed something bright to serve alongside grilled chicken on tired weeknights. My kids, who normally avoid anything green, started picking out the cashews and then eating the cabbage by accident. One evening my daughter asked if we could have the crunchy salad again, and I realized she meant this one. It became our weeknight reset, the thing that made dinner feel less like a chore and more like a choice we all enjoyed.
Ingredients
- Green cabbage: The sturdy base that holds up to the dressing without going limp, and its mild sweetness balances the tangy flavors.
- Red cabbage: Adds a pop of color and a slightly peppery bite that makes the salad look as good as it tastes.
- Carrot: Julienned thin so it blends into the slaw instead of standing out, adding natural sweetness and a bit of earthiness.
- Green onions: Sliced thin to distribute their sharp, fresh flavor without overwhelming the other vegetables.
- Cilantro: Chopped roughly to release its bright, herbal notes that lift the whole dish.
- Roasted cashews or peanuts: Roughly chopped so every bite has a bit of nutty richness and satisfying crunch.
- Toasted sesame seeds: Tiny but mighty, they add a toasted, nutty aroma that makes the salad smell like something special.
- Toasted sesame oil: The backbone of the dressing, with a deep, roasted flavor that you cant fake with anything else.
- Rice vinegar: Mild and slightly sweet, it brightens the dressing without the harsh punch of white vinegar.
- Soy sauce or tamari: Adds salty umami depth, and tamari keeps it gluten-free without sacrificing flavor.
- Lime juice: Freshly squeezed to give the dressing a citrusy zing that wakes up your taste buds.
- Honey or maple syrup: Just enough sweetness to balance the acid and salt, making the dressing taste rounded and complete.
- Fresh ginger: Grated fine so it melts into the dressing, adding warmth and a subtle spicy kick.
- Garlic: Minced small to distribute its pungent bite evenly without any harsh chunks.
- Sriracha or chili sauce: Optional but recommended if you like a little heat sneaking up on you at the end of each bite.
Instructions
- Prep the vegetables:
- Toss the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro into a large bowl. The colors should look like confetti, bright and inviting.
- Make the dressing:
- In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha until the mixture is smooth and emulsified. Taste it now and adjust the sweetness or heat to your liking.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss everything with your hands or tongs, making sure every shred is coated. The cabbage should glisten but not swim in dressing.
- Add the crunch:
- Sprinkle in the chopped cashews and toasted sesame seeds, then toss one more time just before serving. This keeps the nuts from getting soggy if you need to wait a few minutes.
- Serve or chill:
- Eat it right away for maximum crunch, or cover and refrigerate for up to two hours to let the flavors meld. Any longer and the cabbage starts to soften, which is still tasty but less exciting.
Save One night I made this salad for a casual dinner with friends, and we ended up sitting on the kitchen floor with the bowl between us, talking until midnight. Someone said it tasted like summer even though it was October. That bowl became the center of the evening, refilled twice, and I realized food doesnt need to be fancy to make people feel at home. It just needs to taste alive.
Making It Your Own
You can toss in thinly sliced bell peppers or snap peas for extra crunch and sweetness. I sometimes add edamame when I want more protein, or grilled shrimp if Im turning it into dinner. If cilantro isnt your thing, swap it for fresh mint or basil, both work beautifully with the sesame-ginger dressing. The recipe is forgiving, so follow your cravings and adjust as you go.
Storage and Leftovers
Store the undressed salad in an airtight container in the fridge for up to two days, keeping the dressing separate until youre ready to serve. Once dressed, the salad will stay crisp for a few hours but softens after that. Leftover dressed salad is still tasty the next day, just expect it to be more slaw-like than crunchy. I sometimes pile leftovers on top of rice or noodles to give them new life.
Serving Suggestions
This salad pairs perfectly with grilled chicken, teriyaki salmon, or sticky pork ribs. I love it alongside fried rice or as a topping for banh mi sandwiches. It also works as a base for grain bowls, just add quinoa or brown rice and a protein of your choice.
- Serve it with dumplings or spring rolls for a light, fresh meal.
- Top it with crispy tofu or tempeh for a vegan main dish.
- Bring it to a barbecue, it travels well and tastes better than any mayo-based slaw.
Save This salad has become my go-to when I want something that feels special without any fuss. It reminds me that the best meals are often the simplest ones, made with care and shared without ceremony.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Combine them just before serving or up to 2 hours ahead to maintain maximum crunch. Add nuts and sesame seeds right before serving for best texture.
- → 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 or a combination of lemon juice and a pinch of sugar to mimic the mild sweetness of rice vinegar.
- → How do I make this salad gluten-free?
Simply replace regular soy sauce with tamari or coconut aminos. Both options are gluten-free and provide the same savory umami flavor. Always check labels to ensure your ingredients are certified gluten-free.
- → Can I add protein to make this a main dish?
Absolutely! Top the salad with grilled chicken, shrimp, salmon, or tofu to transform it into a complete meal. Edamame also works well for a plant-based protein boost while keeping the Asian flavor profile.
- → What's the best way to toast sesame seeds?
Heat a dry skillet over medium heat and add sesame seeds. Stir frequently for 2-3 minutes until they turn golden and fragrant. Remove from heat immediately to prevent burning. Let cool before adding to the salad.
- → How long will leftovers keep?
Store dressed salad in an airtight container in the refrigerator for up to 24 hours. Note that the cabbage will soften over time. For longer storage, keep the dressing separate and toss just before eating.