Asian Cabbage Salad (Printable)
Crunchy cabbage, colorful vegetables and a bright sesame-ginger dressing for a quick, refreshing side or light lunch.
# What You’ll Need:
→ Vegetables
01 - 4 cups shredded green cabbage
02 - 1 cup shredded red cabbage
03 - 1 large carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 4 green onions, thinly sliced
06 - 1/2 cup fresh cilantro leaves, roughly chopped
→ Dressing
07 - 3 tablespoons rice vinegar
08 - 2 tablespoons low-sodium soy sauce (use tamari for gluten-free)
09 - 1 tablespoon sesame oil
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon freshly grated ginger
12 - 1 garlic clove, minced
13 - 1/2 teaspoon chili flakes (optional)
→ Toppings
14 - 1/4 cup toasted sesame seeds
15 - 1/2 cup roasted peanuts or cashews, roughly chopped (optional)
# How-To Steps:
01 - In a large salad bowl, combine the shredded green cabbage, red cabbage, julienned carrot, sliced red bell pepper, green onions, and chopped cilantro. Toss gently to distribute evenly.
02 - In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, freshly grated ginger, minced garlic, and chili flakes until the dressing is smooth and fully emulsified.
03 - Pour the dressing over the prepared vegetables and toss thoroughly until every strand is evenly coated.
04 - Sprinkle toasted sesame seeds and chopped roasted peanuts or cashews over the top if desired.
05 - Serve immediately for maximum crunch, or allow the salad to rest for 10 minutes so the flavors meld together. Best served cold or at room temperature.
# Expert Tips:
01 -
- The double cabbage trick, green and red, gives you crunch that refuses to quit even after sitting out at a potluck.
- That sesame ginger dressing hits every note: tangy, sweet, savory, and just enough heat to keep things interesting.
02 -
- Dress this salad too far ahead and you will lose the crunch that makes it special, so always keep the dressing separate if making more than an hour in advance.
- Toasting sesame seeds in a dry skillet over medium heat for about two minutes transforms them from bland to nutty and aromatic, and I learned this the hard way after skipping it once.
03 -
- A mandoline makes quick work of the bell pepper and carrot but watch your knuckles because it does not care about your wellbeing.
- Double the dressing recipe and keep the extra in a jar in the fridge for impromptu salads throughout the week.