Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, toasted nuts, and fresh herbs. Ready in just 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 make it:

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, garlic, and sriracha until well blended.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
04 - Add 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 comes together in under 15 minutes with no cooking required, making it perfect for busy weeknights or last-minute gatherings.
  • The sesame-ginger dressing is so good you'll want to drizzle it on everything from grilled chicken to rice bowls.
  • Every bite delivers a symphony of textures, from crisp cabbage to crunchy nuts and toasted sesame seeds.
  • It's naturally vegan and gluten-free adaptable, so nearly everyone at the table can enjoy it.
02 -
  • Don't add the nuts and sesame seeds until right before serving or they'll turn soft and lose their crunch.
  • Taste the dressing before tossing it with the cabbage, because once it's mixed in, it's hard to adjust the seasoning.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving to maintain that crisp texture.
03 -
  • Use a mandoline to shred the cabbage and julienne the carrot quickly and evenly, it saves time and makes everything look professional.
  • Toast your sesame seeds in a dry skillet over medium heat for a minute or two until golden and fragrant, the difference in flavor is huge.
  • If you're sensitive to raw garlic, let the minced garlic sit in the lime juice for a few minutes before adding the other dressing ingredients, it mellows the sharpness.
  • For a nut-free version, swap the cashews or peanuts for roasted sunflower seeds or pumpkin seeds, they add the same satisfying crunch.
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