Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, toasted nuts, and fresh herbs. Ready in 15 minutes.

# Ingredient list:

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

# How-to:

01 - In a large bowl, combine shredded green and 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 well blended.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
04 - Add 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 Advice:

01 -
  • It stays crisp for hours, which means you can prep it ahead without worrying about sogginess.
  • The sesame-ginger dressing clings to every shred of cabbage, delivering flavor in every single bite.
  • It works as a side dish or a full meal depending on your mood and hunger level.
  • You can toss it together in the time it takes to boil pasta, no heat required.
02 -
  • Shred your cabbage as thin as possible, thick chunks wont absorb the dressing and the texture suffers.
  • Toast your sesame seeds in a dry pan for a minute or two, it releases oils that make them taste ten times nuttier.
  • Dont overdress the salad, you can always add more but you cant take it back once its soggy.
03 -
  • Let the dressing sit for five minutes before tossing so the ginger and garlic have time to bloom and mellow.
  • If you want the salad to feel more substantial, toss in some cooked soba noodles or rice noodles and call it dinner.
  • Always taste your dressing before pouring it on, every batch of ginger and lime is a little different.
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