Vibrant Asian Cabbage Salad (Printable)

Crisp cabbage with sesame-ginger dressing, cashews, and fresh herbs. Ready in 15 minutes for a refreshing side.

# What You'll 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 and 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:

01 - In a large mixing bowl, combine shredded green cabbage, shredded 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, grated ginger, minced garlic, and sriracha until thoroughly combined.
03 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are evenly coated.
04 - Add chopped roasted nuts and toasted sesame seeds, then toss again immediately before serving to preserve crunch.
05 - Serve immediately for optimal crispness, or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Advice:

01 -
  • It stays crisp even after sitting in the fridge, which means you can make it ahead without any sogginess ruining your plans.
  • The sesame-ginger dressing has this perfect balance of sweet, tangy, and nutty that makes you want to eat it straight from the bowl.
  • You can throw it together in minutes with no cooking required, making it ideal for those nights when turning on the stove feels like too much effort.
  • It works as a side dish or a full meal if you add some protein, so it adapts to whatever your appetite demands.
02 -
  • Don't add the nuts and seeds until right before serving, or they'll lose their crunch and the whole texture of the salad will suffer.
  • If you're using regular soy sauce instead of tamari, double-check the label if you're cooking for someone who's gluten-free, because most soy sauces contain wheat.
  • Freshly grated ginger makes a huge difference compared to the pre-minced stuff in a jar, so take the extra minute to grate it yourself.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two until they smell nutty and turn golden, it makes a noticeable difference in flavor.
  • Use a mandoline or the slicing blade on your food processor to shred the cabbage quickly and evenly, saving your wrist from all that knife work.
  • Make a double batch of the dressing and keep it in the fridge, it lasts for a week and turns any pile of vegetables into something exciting.
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