Save to Pinterest One sticky afternoon in June, I dumped half a head of cabbage onto my cutting board without any real plan. I was tired of the same old leafy greens and craved something with snap, something that wouldn't wilt under a bold dressing. That's when I started slicing, tossing in whatever looked bright in the fridge, and whipping up a quick sesame-ginger mix that smelled like every good takeout memory I'd ever had. The result was this salad, a bowl of pure crunch and zing that's been on repeat ever since.
I brought this salad to a backyard cookout once, mostly because I didn't want to show up empty-handed. People kept coming back for seconds, asking what was in the dressing, and one friend even texted me the next day for the recipe. It was one of those small kitchen wins that reminded me how something simple and fresh can steal the show without any fuss.
Ingredients
- Shredded green cabbage: The sturdy base that holds up to dressing without going limp, and slicing it thin makes all the difference in texture.
- Shredded red cabbage: Adds a pop of color and a slightly sweeter, earthier flavor that balances the green.
- Carrot, julienned: Brings a hint of sweetness and a vibrant orange contrast that makes the bowl look alive.
- Green onions, thinly sliced: A mild, fresh bite that doesn't overpower but adds just enough sharpness.
- Fresh cilantro leaves, chopped: Brightens everything with that unmistakable herbal punch, though you can skip it if you're in the cilantro-tastes-like-soap camp.
- Roasted cashews or peanuts, roughly chopped: The crunchy, rich element that makes every bite feel a little indulgent.
- Toasted sesame seeds: Nutty, toasty, and essential for that classic Asian salad vibe.
- Toasted sesame oil: The backbone of the dressing, deeply nutty and aromatic, don't skip the toasted version.
- Rice vinegar: Mild and slightly sweet, it keeps the dressing bright without being harsh.
- Soy sauce or tamari: Adds umami depth and a salty punch, tamari keeps it gluten-free.
- Fresh lime juice: A citrusy brightness that wakes up the whole dressing.
- Honey or maple syrup: Just enough sweetness to balance the tangy and salty notes.
- Freshly grated ginger: The warm, spicy kick that makes the dressing unforgettable.
- Garlic clove, minced: A little sharpness that rounds out the flavor without being overpowering.
- Sriracha or chili sauce, optional: If you like a little heat, this adds a gentle warmth that lingers.
Instructions
- Prep the vegetables:
- Toss the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro into a large bowl. The colors should look like a farmers market exploded in the best way.
- Make the dressing:
- In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha if using until smooth and emulsified. It should smell bright, nutty, and a little spicy.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss everything with your hands or tongs until every shred is coated. Don't be shy, really work it in there.
- Add the crunch:
- Sprinkle in the chopped roasted nuts and toasted sesame seeds, then toss one more time just before serving. This keeps them from getting soggy if you're making it ahead.
- 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 a bit. Either way, it's going to be good.
Save to Pinterest There was a night I made this on autopilot after a long day, and my partner wandered into the kitchen asking what smelled so good. We ended up eating straight from the bowl, standing at the counter, talking about nothing in particular. It's funny how a simple salad can turn into one of those quiet, happy moments you didn't know you needed.
Making It Your Own
This salad is a blank canvas for whatever you have on hand or whatever sounds good. I've added thinly sliced bell peppers when I wanted more sweetness, snap peas for extra crunch, and even shredded Brussels sprouts when I was feeling adventurous. You can pile on grilled chicken, shrimp, or crispy tofu to turn it into a full meal, or keep it light and let it shine as a side. The dressing is forgiving too, swap rice vinegar for apple cider vinegar if that's what you've got, or add a splash of orange juice for a fruity twist.
Storing and Prepping Ahead
I've learned the hard way that some salads don't hold up, but this one actually improves with a little time. You can prep the vegetables and store them in an airtight container, then keep the dressing separate in a jar until you're ready to eat. When you toss it together, the cabbage stays crisp for hours, making it perfect for meal prep or bringing to a potluck. Just hold off on adding the nuts and seeds until the last minute, and you'll have a salad that still has plenty of bite even the next day.
Serving Suggestions
This salad plays well with almost anything you put next to it. I love serving it alongside grilled teriyaki chicken, seared salmon, or even a big platter of spring rolls for a casual dinner. It's also fantastic tucked into a wrap or piled on top of rice noodles for a quick lunch. If you're feeding a crowd, double the batch and watch it disappear.
- Pair it with grilled meats or fish for a balanced, colorful plate.
- Use it as a crunchy topping for tacos or grain bowls.
- Serve it on its own with a sprinkle of extra sesame seeds and a wedge of lime.
Save to Pinterest This salad has a way of making you feel good about eating vegetables, which is a rare and wonderful thing. Keep the dressing in your back pocket, and you'll always have a reason to buy cabbage.
Common Recipe Questions
- → Can I make this salad ahead of time?
You can prepare the vegetables and dressing separately up to 24 hours in advance. Combine them just before serving or up to 2 hours ahead to maintain maximum crunch. Add nuts and seeds right before serving for best texture.
- → What can I substitute for the nuts?
For a nut-free version, simply omit the cashews or peanuts and double the amount of toasted sesame seeds. You can also add sunflower seeds or crispy chickpeas for extra crunch and protein.
- → How do I make this gluten-free?
Replace regular soy sauce with tamari or coconut aminos. Both provide the same savory umami flavor while being completely gluten-free. Always verify product labels to ensure no cross-contamination.
- → Can I add protein to make this a main dish?
Absolutely! Top with grilled chicken, shrimp, tofu, or edamame to transform this into a satisfying main course. Sliced steak or salmon also pair beautifully with the sesame-ginger dressing.
- → What other vegetables work well in this salad?
Bell peppers, snap peas, cucumber, radishes, and shelled edamame all add great texture and flavor. Thinly sliced snow peas or shredded Brussels sprouts also work wonderfully for added variety.
- → How long does this salad keep in the refrigerator?
Once dressed, the salad is best consumed within 2-3 hours for optimal crunch. If storing longer, keep the dressing separate and toss just before serving. Undressed vegetables can be stored for up to 3 days.