Pin it The crunch hit me first, louder than I expected in the quiet of my kitchen on a Tuesday night. I had a wilting head of cabbage and zero dinner plans, so I started slicing. What began as a lazy improvisation turned into the kind of salad I craved on repeat, the kind that wakes up your palate and clears your head at the same time.
I made this for a backyard cookout once, and it disappeared faster than the grilled chicken. Someone asked if I bought it from a restaurant, which felt absurd given how simple it was. But that tangy, nutty crunch paired with charred meat hit a spot no one expected, and I watched people go back for seconds with actual urgency.
Ingredients
- Green cabbage: The base of the salad, its mild sweetness balances the bold dressing, and shredding it thin ensures every bite is tender yet snappy.
- Red cabbage: Adds a pop of color and a slightly peppery edge that deepens the flavor without overpowering anything.
- Carrot: Julienned carrots bring natural sweetness and a softer texture that contrasts beautifully with the cabbage crunch.
- Green onions: Their sharp, grassy bite cuts through the richness of the sesame oil and keeps the salad feeling fresh.
- Cilantro: Herbaceous and bright, cilantro lifts the whole dish, though you can skip it if youre not a fan.
- Roasted cashews or peanuts: They add richness and a toasted depth that makes the salad feel more substantial and satisfying.
- Toasted sesame seeds: Tiny but mighty, they bring nutty warmth and a gentle crunch that ties everything together.
- Toasted sesame oil: This is the soul of the dressing, offering a deep, roasted flavor that no other oil can replicate.
- Rice vinegar: Its mellow acidity brightens the dressing without sharpness, letting the other flavors shine.
- Soy sauce or tamari: Adds umami and saltiness, with tamari being the gluten-free swap that works just as well.
- Lime juice: Fresh citrus cuts through the oil and brings a lively zing that wakes up your taste buds.
- Honey or maple syrup: A touch of sweetness balances the tangy and savory notes, rounding out the dressing perfectly.
- Fresh ginger: Grating it releases oils that add warmth and a subtle spice, making the dressing feel alive.
- Garlic: Minced fine, it adds a gentle pungency that deepens the flavor without overwhelming the other ingredients.
- Sriracha or chili sauce: Optional but encouraged, it brings a slow burn that makes the salad addictive.
Instructions
- Prep the vegetables:
- In a large bowl, toss together the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro. The colors alone will make you feel good about what youre about to eat.
- Mix the dressing:
- In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha until the mixture is smooth and glossy. Taste it now, adjust the heat or sweetness if you like.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss with your hands or tongs, making sure every shred is coated. This is where the magic happens.
- Add the crunch:
- Sprinkle in the chopped roasted nuts and toasted sesame seeds, then toss one more time just before serving. The nuts stay crispier if you wait until the last second.
- Serve or chill:
- Serve immediately for maximum crunch, or let it sit in the fridge for up to two hours to let the flavors meld and soften slightly. Both ways are delicious.
Pin it One night, I served this alongside some leftover noodles and grilled tofu, and it turned into the kind of dinner that felt intentional even though it wasnt. My partner said it tasted like something youd order out, which is the highest compliment for a pantry rescue meal. That salad became our go-to whenever we needed something bright and easy.
Making It Your Own
If you want more crunch, toss in thinly sliced bell pepper or snap peas for extra snap and color. I once added roasted chickpeas instead of nuts and it turned into a full vegan lunch that kept me full for hours. Top it with grilled chicken, shrimp, or crispy tofu if you want to make it a main dish, the dressing works beautifully with protein.
How to Store It
This salad holds up better than most, but I recommend storing the dressing separately if you plan to keep it overnight. The cabbage will soften slightly after a few hours, which some people prefer, but if you want that crisp bite, dress it right before serving. Leftovers stay good in the fridge for up to two days, though the nuts will lose some of their crunch.
Swaps and Substitutions
If you dont have rice vinegar, apple cider vinegar works in a pinch, though it has a sharper edge. For a nut-free version, just skip the cashews and double up on sesame seeds, youll still get plenty of texture. Tamari swaps seamlessly for soy sauce if you need it gluten-free, and maple syrup works just as well as honey if youre keeping it vegan.
- Use sunflower seeds instead of nuts for a nut-free version that still has crunch.
- Swap cilantro for fresh mint or basil if cilantro tastes like soap to you.
- Add a handful of edamame for extra protein and a pop of green.
Pin it This salad has become my answer to so many meals, whether its a weeknight scramble or a potluck contribution. It reminds me that the best dishes are often the simplest ones, the ones you throw together and cant stop eating.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Combine them 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 rice vinegar?
Apple cider vinegar works well as a substitute for rice vinegar. You can also use white wine vinegar or a mild distilled vinegar, though the flavor profile will be slightly different.
- → How do I make this nut-free?
Simply omit the cashews or peanuts and increase the amount of toasted sesame seeds to maintain texture and crunch. Sunflower seeds are also a great nut-free alternative.
- → Can I add protein to make this a main dish?
Absolutely! Top with grilled chicken, shrimp, tofu, or edamame to transform this side dish into a satisfying main course. Leftover rotisserie chicken also works wonderfully.
- → Is this salad gluten-free?
It can be! Simply use tamari instead of regular soy sauce, and verify that all other ingredients are certified gluten-free. Check labels on pre-packaged items to ensure no hidden gluten.
- → What other vegetables can I add?
Thinly sliced bell peppers, snap peas, edamame, cucumber, or shredded daikon radish all make excellent additions. Mandarin orange segments also add a nice sweet contrast to the tangy dressing.