Asian Cabbage Salad (Printable)

Crunchy cabbage salad with sesame-ginger dressing, cashews, and fresh herbs. Vegan-friendly, ready in 15 minutes.

# What You 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 Steps:

01 - Combine shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro in a large mixing bowl.
02 - Whisk together sesame oil, rice vinegar, soy sauce or tamari, lime juice, honey or maple syrup, ginger, garlic, and sriracha in a small bowl or jar until well combined.
03 - Pour dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
04 - Fold in chopped roasted nuts and toasted sesame seeds, tossing gently just before serving.
05 - Serve immediately to maintain maximum crunch, or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Suggestions:

01 -
  • It stays crisp for hours, so you can prep it ahead without worrying about wilted greens.
  • The sesame-ginger dressing clings to every shred of cabbage, giving you flavor in every single bite.
  • Its filling enough to feel like a real meal but light enough that you dont need a nap afterward.
  • You can toss it together in the time it takes to wait for takeout, and it tastes just as exciting.
02 -
  • Dress the salad no more than 10 minutes before serving if you want that signature crunch, otherwise the acid in the dressing will soften the cabbage.
  • Toast your sesame seeds in a dry skillet until they smell nutty and turn golden, it only takes two minutes but the flavor difference is huge.
  • If your ginger is fibrous, grate it on a microplane instead of chopping it, so you get the flavor without stringy bits.
03 -
  • Use a mandoline to shred the cabbage evenly, it makes the texture more consistent and the salad easier to eat.
  • Double the dressing recipe and keep extra in the fridge, it lasts a week and works on roasted vegetables, noodles, or grain bowls.
  • Add the nuts and seeds at the last possible moment to keep them crunchy, especially if youre making this ahead.
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