Asian Cabbage Salad (Printable)

Crisp cabbage with sesame-ginger dressing, cashews, and fresh herbs. A refreshing Asian-inspired side dish.

# 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 minced garlic clove
15 - 1 teaspoon sriracha or chili sauce, optional

# How to Make It:

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, ginger, minced garlic, and sriracha until fully blended and emulsified.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
04 - Add the chopped roasted nuts and toasted sesame seeds, then toss again immediately before serving.
05 - Serve immediately to preserve maximum crunch, or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Advice:

01 -
  • Every bite stays crisp and refreshing, even after sitting for an hour at a picnic.
  • The sesame-ginger dressing clings to every shred without turning soggy or heavy.
  • It comes together faster than ordering takeout and tastes twice as bright.
  • You can make it your own by tossing in whatever crunchy vegetables are lingering in your crisper drawer.
02 -
  • Add the nuts and seeds at the very last minute, or theyll soak up the dressing and lose their crunch.
  • If you grate the ginger on a microplane, it melts into the dressing instead of leaving fibrous bits behind.
  • Letting the salad sit too long will soften the cabbage, so if youre meal prepping, keep the dressing separate until youre ready to eat.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes until they smell nutty and golden, it makes all the difference.
  • Use a mandoline to shred the cabbage paper-thin for the most delicate, restaurant-quality texture.
  • Taste the dressing before you pour it over the salad, and adjust the lime or honey to match your mood that day.
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