Save My neighbor brought this salad to a potluck on a sweltering August afternoon, and while everyone else's hot dishes sat untouched, her giant bowl emptied in minutes. The crunch was so loud you could hear it across the yard. She scribbled the recipe on a napkin for me, and I've been making it ever since, tweaking the heat and sweetness until it felt like mine. It's the kind of dish that makes you wonder why you ever bought pre-made coleslaw. Now it's my go-to whenever I need something bright, fast, and utterly satisfying.
I made this for a summer barbecue where my brother-in-law, who claims to hate cabbage, went back for thirds. He didn't realize what he was eating until I told him, and then he just shrugged and kept going. That's when I knew this salad had real power. It's not trying to be fancy or complicated, it just tastes alive. The lime juice and ginger wake up your palate, and the sesame oil adds this nutty richness that makes the whole thing feel indulgent without being heavy.
Ingredients
- Shredded green cabbage: The backbone of this salad, green cabbage stays crisp for hours and has a mild, slightly sweet flavor that takes the dressing beautifully.
- Shredded red cabbage: Adds a pop of color and a touch more peppery bite, plus it looks gorgeous mixed in with the green.
- Carrot, julienned: Brings natural sweetness and a bright orange contrast, and julienning it keeps the texture delicate and easy to toss.
- Green onions, thinly sliced: These add a sharp, fresh zing without overpowering the other flavors, and they look like little green confetti.
- Fresh cilantro leaves, chopped: Cilantro is polarizing, but if you love it, it adds an herbal brightness that ties the whole salad together.
- Roasted cashews or peanuts, roughly chopped: The nutty crunch is non-negotiable, and roasting them first brings out a deeper, almost buttery flavor.
- Toasted sesame seeds: These tiny seeds pack a huge nutty punch and add visual charm, toast them yourself for the best aroma.
- Toasted sesame oil: This is the soul of the dressing, rich and fragrant, a little goes a long way so don't skip it.
- Rice vinegar: Mild and slightly sweet, rice vinegar gives the dressing tang without harshness, and it's much gentler than regular white vinegar.
- Soy sauce or tamari: Adds salty umami depth, tamari keeps it gluten-free and tastes nearly identical.
- Fresh lime juice: Brightens everything up with acidity and a citrusy freshness that balances the oil and honey.
- Honey or maple syrup: A touch of sweetness rounds out the dressing and helps it cling to the cabbage, maple syrup keeps it vegan.
- Freshly grated ginger: Ginger is the secret weapon here, it adds warmth and a little spice that makes the dressing unforgettable.
- Garlic clove, minced: One clove is enough to add savory depth without making the salad taste too garlicky or overpowering.
- Sriracha or chili sauce (optional): If you like heat, a teaspoon of sriracha wakes up the dressing and adds a subtle kick.
Instructions
- Prep the Vegetables:
- In a large bowl, toss together the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro. The colors should look like a celebration, all mixed and ready to shine.
- 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 smooth and emulsified. Taste it now, this is your chance to adjust the balance before it meets the cabbage.
- Toss the Salad:
- Pour the dressing over the cabbage mixture and toss well, using your hands or tongs to make sure every shred gets coated. The cabbage will start to glisten and soften just slightly, which is exactly what you want.
- Add the Crunch:
- Sprinkle in the chopped roasted nuts and toasted sesame seeds, then toss again gently just before serving. This keeps the nuts from getting soggy and ensures every bite has that satisfying crunch.
- Serve or Chill:
- Serve immediately for maximum crispness, or cover and refrigerate for up to 2 hours to let the flavors meld. Just know that after a few hours, the cabbage will soften and the nuts will lose some of their snap.
Save One evening, I made this salad to go with some grilled salmon, and my daughter, who usually picks at vegetables, ate two full bowls. She said it tasted like the kind of salad you get at a fancy restaurant, which made me laugh because it's so simple. But that's the magic of fresh ingredients and a bold dressing, they don't need to be complicated to feel special. Now she asks for it by name, and I'm never without a head of cabbage in the fridge.
How to Store and Serve
This salad is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to a day. The cabbage will soften and release some water, so give it a good toss before serving and maybe add a handful of fresh herbs or extra sesame seeds to perk it up. If you're planning to make it ahead for a party, prep all the vegetables and dressing separately, then combine them right before guests arrive. That way, everything stays crisp and vibrant, and you'll look like a hero who just whipped up something effortless and stunning.
Customizing Your Salad
This recipe is endlessly adaptable, and I've played with it dozens of times depending on what's in my fridge. You can add thinly sliced bell peppers for extra sweetness, snap peas for more crunch, or even shredded Brussels sprouts for a heartier base. If you want to turn it into a main dish, top it with grilled chicken, shrimp, or crispy tofu, and suddenly it's a full meal. Some people love adding mandarin oranges or pineapple chunks for a tropical twist, and honestly, it works. The dressing is so flavorful that it can handle almost any vegetable you throw at it, so don't be afraid to experiment and make it your own.
Pairing and Serving Ideas
This salad is a natural sidekick to grilled or roasted meats, especially teriyaki chicken, Korean short ribs, or soy-glazed salmon. It also pairs beautifully with noodle dishes like pad thai or sesame noodles, adding a fresh, crunchy contrast to the soft pasta. I've served it at potlucks, picnics, and casual weeknight dinners, and it always disappears fast. The bright colors and bold flavors make it a showstopper on the table, and because it's served cold or at room temperature, you don't have to worry about timing.
- Serve it alongside sticky rice and stir-fried vegetables for a simple, satisfying meal.
- Pack it in mason jars with the dressing on the bottom for a portable, shake-and-eat lunch.
- Double the dressing recipe and use the extra as a marinade for chicken or a drizzle over roasted veggies.
Save This salad has become one of those recipes I make without thinking, the kind that feels like a small gift to myself and anyone I'm feeding. It's proof that you don't need fancy techniques or hard-to-find ingredients to make something memorable, just good flavors and a little bit of care.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours in advance. However, 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 or a mild white vinegar, though the flavor profile will be slightly different.
- → How do I make this salad nut-free?
Simply omit the cashews or peanuts and increase the amount of toasted sesame seeds for added texture and flavor. You can also add sunflower seeds or pumpkin seeds as alternatives.
- → Can I add protein to make this a main dish?
Absolutely! Top with grilled chicken, shrimp, tofu, or edamame to transform this side dish into a hearty main course. The sesame-ginger dressing pairs wonderfully with all these proteins.
- → How long will leftovers stay fresh?
Store dressed salad in an airtight container in the refrigerator for up to 24 hours. For longer storage, keep the dressing separate and toss just before serving to maintain the cabbage's crunch.
- → Is this salad gluten-free?
This salad is gluten-free when you use tamari instead of regular soy sauce. Always check your ingredient labels, especially for soy sauce and any optional toppings, to ensure they're certified gluten-free.