Asian Cabbage Salad (Printable Version)

Crunchy cabbage with sesame-ginger dressing, roasted 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 Steps:

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 well 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 Tips:

01 -
  • It stays crisp for hours, so you can prep it ahead without ending up with a soggy mess.
  • The sesame-ginger dressing is addictive enough to make you crave cabbage, which is saying something.
  • You can toss it together in fifteen minutes with no cooking required, perfect for when it's too hot to turn on the stove.
  • It works as a side, a lunch, or even a base for grilled protein when you need something more filling.
02 -
  • Don't add the nuts and seeds until just before serving, or they'll lose their crunch and turn chewy.
  • Taste the dressing before you pour it all in, you might want a little more lime or honey depending on your preference.
  • If the cabbage is too thick, it won't absorb the dressing well, so slice it as thin as you can manage.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two, it makes them taste deeper and more aromatic.
  • Use a mandoline or a sharp knife to get the cabbage paper-thin, it makes the texture so much better.
  • If you're not a fan of cilantro, swap it for fresh mint or basil for a different but equally delicious twist.
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