Asian Cabbage Salad

The first time I made this cabbage salad, I was rushing to throw something together for a last-minute potluck. My kitchen was a mess of half-chopped vegetables and I was convinced it would be a disaster. But when I tossed that vibrant purple and green mixture with the sesame-ginger dressing, something magical happened. Everyone kept asking, "What's in this?" It became the dish I'm now secretly always hoping someone will request.

Last summer, my sister and I sat on my back porch steps eating giant bowls of this salad after a long day of gardening. We were both covered in dirt and completely exhausted, but something about that cool, crunchy cabbage made everything feel better. Now whenever I make it, I think of laughter, bare feet, and the way food can fix even the most draining days.

Ingredients

• 4 cups shredded green cabbage: The backbone of this salad, providing that satisfying crunch that holds up beautifully to the tangy dressing
• 2 cups shredded red cabbage: Adds stunning color contrast and a slightly sweeter flavor that balances the green cabbage perfectly
• 1 medium carrot, julienned: Brings natural sweetness and another layer of texture, plus that gorgeous orange pop
• 3 green onions, thinly sliced: Their mild onion flavor bridges the gap between the vegetables and the bold dressing
• 1/2 cup fresh cilantro leaves, chopped: Fresh, bright, and absolutely essential for that authentic Asian-inspired flair
• 1/3 cup roasted cashews or peanuts: These toasted nuts add richness and protein, making the salad feel more substantial
• 2 tablespoons toasted sesame seeds: Tiny but mighty, they bring nutty depth and a beautiful speckled finish
• 3 tablespoons toasted sesame oil: The star of the show, imparting that irresistible nutty aroma and silky mouthfeel
• 2 tablespoons rice vinegar: Provides just the right amount of acidity to brighten all the vegetables
• 1 tablespoon soy sauce or tamari: Adds deep umami flavor and saltiness that brings everything together
• 1 tablespoon fresh lime juice: A bright, citrusy spark that cuts through the rich sesame oil
• 1 tablespoon honey or maple syrup: Just enough sweetness to balance the tang and heat without making it sugary
• 1 tablespoon freshly grated ginger: Fresh ginger is non-negotiable here, it brings warmth and zing that ground ginger can never match
• 1 garlic clove, minced: One clove is all you need for background aromatic flavor without overpowering the fresh vegetables
• 1 teaspoon sriracha or chili sauce: Optional but recommended, it adds a gentle warmth that builds in the background

Instructions

Prep your vegetables:

In a large bowl, combine the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro. Take a moment to admire the colors before you continue.

Whisk the dressing:

In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha until emulsified. The dressing should be glossy and slightly thickened.

Bring it together:

Pour the dressing over the cabbage mixture and toss well with clean hands or tongs until every piece is evenly coated. The vegetables will start to glisten beautifully.

Add the crunch:

Fold in the chopped roasted nuts and toasted sesame seeds, tossing gently just to distribute them throughout the salad. You want the nuts to stay somewhat chunky.

Serve immediately:

This salad is at its absolute best when freshly made, all crisp and vibrant. If you must wait, refrigerate for up to 2 hours, but know you will lose some of that perfect crunch.

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This salad became my go-to contribution for family gatherings after my grandmother, who claimed to dislike "all that healthy stuff", went back for thirds. She even asked for the recipe, writing it down on the back of an old receipt in her careful handwriting. That small moment of victory meant more than any compliment from a food critic could.

Making It Ahead

While this salad is best fresh, you can prep components separately up to a day in advance. Keep the chopped vegetables in an airtight container and store the dressing in a jar. Toss them together no more than two hours before serving to maintain that irresistible crunch.

Customization Ideas

My friend Maria adds thin slices of red bell pepper whenever she makes this, creating even more vibrant color. You could also throw in snap peas for extra snap, or top with grilled chicken and tofu to transform it into a complete meal.

Serving Suggestions

This cabbage salad pairs beautifully alongside grilled salmon, spicy Korean beef, or even simple noodles. The fresh, crunchy elements cut through rich main dishes perfectly. Plus, the colorful presentation makes any plate look like you put in way more effort than you actually did.

• Use a vegetable peeler to create quick, uniform carrot ribbons instead of julienne if you are short on time
• Toasting your own sesame seeds in a dry pan for 2 minutes makes them infinitely more fragrant
• If you are nervous about the heat, start with half the sriracha and add more after tasting

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There is something deeply satisfying about a recipe that looks impressive but comes together in minutes. This cabbage salad has saved me countless times when I needed something fresh, fast, and undeniably delicious.

Recipe Questions & Answers

→ How far in advance can I prepare this salad?

You can prepare the vegetables and whisk the dressing separately up to 24 hours ahead. Store them in airtight containers in the refrigerator. Combine the dressing with the vegetables and add the nuts and seeds just before serving to maintain optimal crunch and freshness.

→ Can I make this dish suitable for specific dietary needs?

Absolutely. For a gluten-free option, use tamari instead of soy sauce. To make it entirely vegan, ensure you use maple syrup instead of honey. If you need a nut-free version, simply omit the cashews or peanuts and you can increase the amount of toasted sesame seeds for added texture.

→ What are some ideas to make this salad a more substantial meal?

To transform this vibrant side into a heartier main course, consider adding grilled chicken, shrimp, or tofu. Flaked salmon or pan-fried tempeh would also be excellent additions, providing a protein boost that complements the fresh flavors.

→ What gives this dish its signature crunch?

The delightful crunch comes from several elements. The crisp shredded green and red cabbage are foundational. Additionally, julienned carrots contribute texture, and the roasted cashews (or peanuts) along with toasted sesame seeds, added right before serving, provide a satisfying, crispy finish.

→ What if I don't have all the dressing ingredients?

While the full dressing provides the best flavor, some substitutions are possible. Apple cider vinegar can replace rice vinegar in a pinch. If you're out of fresh ginger, a small amount of ground ginger can work, though fresh is preferred for its vibrant aroma. Sriracha is optional, so it can be omitted if not available.