Save My neighbor once brought this salad to a potluck, and I watched it disappear in under ten minutes. The bowl sat empty while other dishes remained untouched. I cornered her in the kitchen and practically begged for the recipe. She laughed and said it was just cabbage and a jar she shook together, but I knew better. That crunch, that tangy-sweet bite, it was nothing like the sad coleslaw I grew up with.
I started making this for weeknight dinners when I realized my kids would actually eat cabbage if it tasted like this. They'd crunch through seconds while I grilled chicken or reheated leftover rice. One evening, my youngest asked if we could have the rainbow salad again, and I realized she meant this one. The colors alone make it feel like a celebration, even on a Tuesday.
Ingredients
- Shredded green cabbage: The sturdy base that holds up to the dressing without wilting, and slicing it thin makes all the difference in texture.
- Shredded red cabbage: Adds a pop of color and a slightly peppery bite that balances the sweetness of the dressing.
- Carrot, julienned: Brings natural sweetness and a satisfying snap, plus it looks gorgeous tangled with the cabbage.
- Green onions, thinly sliced: A mild sharpness that weaves through every forkful without overpowering the other flavors.
- Fresh cilantro leaves, chopped: Bright and herbaceous, it wakes up the whole salad, though you can skip it if youre in the cilantro-tastes-like-soap camp.
- Roasted cashews or peanuts, roughly chopped: These add a rich, toasty crunch that makes the salad feel more like a meal.
- Toasted sesame seeds: Nutty and aromatic, they cling to the cabbage and release their flavor with every bite.
- Toasted sesame oil: The soul of the dressing, dark and fragrant, it smells like the best part of a stir-fry.
- Rice vinegar: Gentle acidity that brightens without puckering your lips, and it plays nicely with the sesame oil.
- Soy sauce or tamari: Salty depth that ties everything together, and tamari keeps it gluten-free without losing any flavor.
- Fresh lime juice: A squeeze of citrus that makes the whole dressing sing and keeps it from feeling too heavy.
- Honey or maple syrup: Just enough sweetness to balance the tang and salt, and maple syrup works beautifully if youre keeping it vegan.
- Freshly grated ginger: Warm and zesty, it adds a lively kick that makes the dressing feel alive.
- Garlic clove, minced: A whisper of sharpness that deepens the flavor without shouting over the ginger.
- Sriracha or chili sauce (optional): A touch of heat that sneaks up on you, but you can leave it out if you prefer things mild.
Instructions
- Prep the vegetables:
- Toss the green cabbage, red cabbage, carrot, green onions, and cilantro into a large bowl. The colors should look like confetti, and everything should feel crisp and fresh in your hands.
- Make the dressing:
- In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha until it looks smooth and glossy. If youre using a jar, just shake it hard for about twenty seconds and let the magic happen.
- Dress the salad:
- Pour the dressing over the vegetables and toss everything with your hands or tongs until every strand is coated. You want the dressing to hug the cabbage, not pool at the bottom of the bowl.
- Add the crunch:
- Sprinkle in the chopped nuts and sesame seeds, then toss once more just before serving. This keeps them from getting soggy and ensures they stay crispy on top.
- Serve or chill:
- Eat it right away for maximum crunch, or let it sit in the fridge for up to two hours if you want the flavors to meld. Either way, give it one last toss before you put it on the table.
Save I brought this salad to a summer barbecue once, and someone asked if I ordered it from a restaurant. I just smiled and said it took me fifteen minutes in my kitchen. That moment made me realize how much joy comes from serving something simple that tastes extraordinary. Food doesnt need to be complicated to feel special.
Making It Your Own
This salad is forgiving and loves improvisation. Ive added thinly sliced bell peppers when I had them on hand, and theyve added a sweet crunch that played beautifully with the ginger. Snap peas work too, especially if you slice them on the diagonal so they catch the dressing. If you want to turn this into a full meal, top it with grilled chicken, shrimp, or cubes of crispy tofu. The salad holds its own but welcomes company.
Storing and Serving Tips
This salad is best enjoyed fresh, but it can handle a short rest in the fridge. If you know youll have leftovers, store the dressed salad and the nuts separately so nothing gets soggy. The cabbage will soften slightly after a few hours, but it still tastes bright and flavorful. I like to serve it in a wide, shallow bowl so everyone can see the colors and reach for seconds without hesitation.
Swaps and Substitutions
If you dont have rice vinegar, apple cider vinegar works in a pinch, though it brings a slightly sharper tang. For a nut-free version, just skip the cashews or peanuts and double up on the sesame seeds for that toasty crunch. Tamari keeps it gluten-free, and maple syrup instead of honey makes it fully vegan without changing the balance of flavors.
- Try adding a handful of edamame for extra protein and a pop of green.
- Swap cilantro for fresh mint if you want a cooler, more aromatic twist.
- A splash of orange juice in the dressing adds a subtle sweetness that pairs beautifully with the ginger.
Save This salad has become my go-to when I want something that feels vibrant and alive without any fuss. It reminds me that the best recipes are the ones that make you feel good while youre making them and even better when youre sharing them.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Toss together just before serving to maintain maximum crunch, or refrigerate the dressed salad for up to 2 hours to let flavors meld.
- → What can I substitute for the nuts?
For a nut-free version, simply omit the cashews or peanuts and increase the toasted sesame seeds. You can also add sunflower seeds or crispy wonton strips for extra texture.
- → How do I make this gluten-free?
Replace regular soy sauce with tamari, which is naturally gluten-free. Always check the label to ensure your tamari is certified gluten-free if you have celiac disease or severe gluten sensitivity.
- → Can I add protein to make this a main dish?
Absolutely! Top the salad with grilled chicken, shrimp, tofu, or edamame to transform it into a satisfying main course. The sesame-ginger dressing pairs wonderfully with most proteins.
- → What other vegetables can I add?
For extra crunch and color, add thinly sliced bell peppers, snap peas, cucumber, or radishes. Shredded broccoli stems or kohlrabi also work beautifully in this salad.
- → How long will leftovers keep?
The dressed salad will keep in the refrigerator for up to 24 hours, though the cabbage will soften slightly. For best results, store the dressing separately and toss just before serving.