Asian Cabbage Salad (Printable Version)

Crunchy cabbage with sesame-ginger dressing, fresh herbs, and toasted nuts. Ready in just 15 minutes!

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - In a large bowl, combine shredded green and 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, ginger, minced garlic, and sriracha until well blended.
03 - Pour the dressing over the cabbage mixture and toss well to coat all vegetables evenly.
04 - Add the chopped roasted nuts and toasted sesame seeds, then toss 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 crisp and fresh even after sitting in the fridge, so you can make it ahead without worry.
  • The sesame-ginger dressing is so good you'll want to drizzle it on everything from rice bowls to grilled fish.
  • It comes together in minutes with no cooking required, perfect for those nights when turning on the stove feels like too much.
02 -
  • Don't add the nuts and seeds until right before serving, or they'll lose their crunch and the whole texture falls apart.
  • If you're making this ahead, keep the dressing separate and toss everything together at the last minute for the freshest taste.
  • Freshly grated ginger makes all the difference, the jarred stuff just doesn't have the same bright, zingy flavor.
03 -
  • Toast your sesame seeds in a dry skillet until golden and fragrant, it only takes two minutes and doubles their flavor.
  • Use a mandoline or food processor to shred the cabbage quickly and evenly, saving your hands and your sanity.
  • If the dressing tastes too sharp, add a little more honey or a splash of water to mellow it out without losing the balance.
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