Asian Cabbage Salad (Printable version)

Crunchy cabbage salad with sesame-ginger dressing, roasted nuts, and fresh cilantro. Vegan and gluten-free options.

# 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

# Step-by-step guide:

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 toasted sesame oil, rice vinegar, soy sauce or tamari, fresh lime juice, honey or maple syrup, freshly grated 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, unlike most salads that wilt and weep by the time you serve them.
  • The dressing clings to every shred of cabbage without pooling at the bottom of the bowl.
  • You can prep everything in advance and toss it together right before guests arrive.
  • It tastes better than takeout and costs a fraction of what youd pay at a restaurant.
02 -
  • Do not add the nuts and seeds until just before serving, or they will turn soggy and lose their crunch.
  • Grate the ginger fresh, not from a jar, because the flavor is sharper and more vibrant.
  • If you dress the salad too far in advance, the cabbage will wilt and release water, so keep the dressing separate until you are ready to serve.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes to bring out their nutty flavor, and let them cool before adding to the salad.
  • Use a mandoline to shred the cabbage evenly and quickly, but watch your fingers because those blades are sharp.
  • If you want extra heat, add a pinch of red pepper flakes to the dressing along with the sriracha.
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