Vibrant Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, cashews, and fresh cilantro. Ready in 15 minutes, naturally vegan.

# 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 & 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 for gluten-free option
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 mixing bowl, combine shredded green cabbage, red cabbage, julienned carrot, sliced green onions, and chopped cilantro.
02 - In a small bowl or jar, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, lime juice, honey or maple syrup, grated ginger, minced garlic, and sriracha until well blended.
03 - Pour the prepared 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 just before serving.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Suggestions:

01 -
  • It stays crisp for hours, so you can prep it ahead without worrying about soggy greens.
  • The sesame-ginger dressing clings to every shred of cabbage, delivering flavor in every bite.
  • It's endlessly adaptable, you can toss in whatever crunchy vegetables or proteins you have on hand.
  • The combination of textures, from silky cabbage to crunchy nuts, keeps your fork coming back.
02 -
  • Don't skip toasting the sesame seeds, that extra step unlocks a deeper, nuttier flavor that makes all the difference.
  • If your dressing tastes too sharp, add a tiny bit more honey, sweetness is the secret to balancing tang and salt.
  • Dry your shredded cabbage well after rinsing, excess water dilutes the dressing and leaves the salad bland.
03 -
  • Use a mandoline or the slicing blade on your food processor to shred the cabbage quickly and evenly, it saves time and gives you uniform pieces.
  • Toast your sesame seeds in a dry skillet over medium heat until they're golden and fragrant, it only takes two minutes but the flavor payoff is huge.
  • If you love ginger, grate it on a microplane instead of chopping, it distributes more evenly and gives you a smoother, more intense ginger hit.
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