Asian Cabbage Salad

My neighbor brought this salad to a backyard potluck last summer, and I watched it disappear before the burgers even came off the grill. The bowl sat there empty while people hovered nearby, scraping up stray sesame seeds with their fingers. She laughed and said she always doubles the recipe now because no one believes how fast it goes. I asked for the recipe that night, scribbled on the back of a paper plate, and I've been making it ever since.

I made this for a weeknight dinner when I had leftover grilled salmon, and my kids actually asked for seconds on salad. That never happens. The sweetness from the honey balances the tang of the vinegar in a way that even picky eaters don't resist. Now it's my go-to when I need something colorful on the table that doesn't require turning on the stove.

Ingredients

• Shredded green cabbage: The base of the salad, providing that satisfying crunch and mild sweetness that holds up under a bold dressing.
• Shredded red cabbage: Adds a pop of color and a slightly peppery bite that makes the salad look as good as it tastes.
• Carrot, julienned: Brings a hint of natural sweetness and a bright orange contrast that catches the eye.
• Green onions, thinly sliced: Their mild sharpness cuts through the richness of the sesame oil without overpowering the other vegetables.
• Fresh cilantro leaves, chopped: A fresh, herbaceous note that makes the whole bowl feel lighter and more vibrant.
• Roasted cashews or peanuts, roughly chopped: These add a buttery crunch and a little bit of protein to make the salad more filling.
• Toasted sesame seeds: Nutty and aromatic, they cling to the cabbage and amplify the sesame flavor in the dressing.
• Toasted sesame oil: The soul of the dressing, with a deep, nutty aroma that you can smell the moment you open the bottle.
• Rice vinegar: Mild and slightly sweet, it balances the oil without making the dressing too sharp or acidic.
• Soy sauce or tamari: Adds umami depth and a touch of saltiness that ties all the flavors together.
• Fresh lime juice: Brightens the dressing with a citrusy zing that wakes up your taste buds.
• Honey or maple syrup: A little sweetness smooths out the tangy and salty elements, making the dressing taste rounded and complete.
• Freshly grated ginger: Spicy and warming, it gives the dressing a lively kick that feels distinctly Asian-inspired.
• Garlic clove, minced: Just enough to add a savory backbone without overwhelming the ginger or sesame.
• Sriracha or chili sauce (optional): For those who like a little heat, this brings a subtle warmth that lingers pleasantly.

Instructions

Prep the vegetables:

Toss the green cabbage, red cabbage, carrot, green onions, and cilantro together in a large bowl until everything is evenly mixed. You want a colorful jumble that looks like confetti.

Make the dressing:

Whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha in a small bowl or jar until the honey dissolves and the mixture looks smooth. It should smell fragrant and a little spicy.

Dress the salad:

Pour the dressing over the vegetables and use your hands or tongs to toss everything thoroughly, making sure every ribbon of cabbage gets coated. Don't be shy, really work it in there.

Add the crunch:

Sprinkle in the chopped nuts and sesame seeds, then toss one more time just before serving. This keeps them from getting soggy if you're making the salad 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 together. Either way, it's delicious.

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I brought this to a picnic once and someone asked if I'd bought it from a fancy deli. That felt better than any compliment about my cooking skills. It's the kind of dish that makes you look like you tried harder than you actually did, which is exactly the kind of recipe I love keeping in my back pocket.

How to Prep Ahead

You can shred all the vegetables and store them in an airtight container in the fridge for up to a day before you plan to serve the salad. The dressing can also be made ahead and kept in a jar in the fridge for up to three days. Just shake it well before using, since the oil and vinegar will separate. Toss everything together right before serving to keep the cabbage from wilting.

Ways to Make It Heartier

If you want to turn this into a full meal, top it with grilled chicken, seared shrimp, or crispy tofu. I've also added leftover rotisserie chicken and it worked perfectly. You could even toss in some cooked rice noodles or edamame to bulk it up without losing that fresh, crunchy vibe.

Storage and Leftovers

This salad holds up surprisingly well in the fridge for about a day, though the cabbage will soften slightly as it sits in the dressing. If you know you'll have leftovers, dress only the portion you plan to eat and keep the rest of the vegetables and dressing separate. That way, you can toss a fresh bowl whenever you want without sacrificing the crunch.

• Store undressed salad in an airtight container for up to two days.
• Keep dressing in a sealed jar in the fridge for up to five days.
• Add nuts and seeds right before serving, even with leftovers.

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This salad has become one of those recipes I don't even think about anymore, I just make it whenever I need something bright and crunchy on the table. It's proof that simple ingredients, when dressed right, can feel like something special.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Combine them no more than 2 hours before serving to maintain maximum crunch. Add nuts and sesame seeds just before serving for the best texture.

→ What can I substitute for the sesame oil?

While sesame oil provides authentic flavor, you can use a neutral oil like avocado or grapeseed oil mixed with a teaspoon of tahini for a similar nutty taste. The flavor profile will be milder but still delicious.

→ How do I make this salad nut-free?

Simply omit the cashews or peanuts and increase the toasted sesame seeds to 1/4 cup. You can also add roasted sunflower seeds or pumpkin seeds for extra crunch and texture.

→ Can I add protein to make this a main course?

Absolutely! Top with grilled chicken, seared shrimp, baked tofu, or edamame to transform this side dish into a complete meal. The sesame-ginger dressing pairs wonderfully with all these proteins.

→ Why is my salad watery after refrigerating?

Cabbage releases water when dressed and sits for too long. To prevent this, dress the salad no more than 2 hours before serving, or store the dressing separately and toss just before eating for optimal texture.

→ What other vegetables work well in this salad?

Thinly sliced bell peppers, snap peas, edamame, cucumber, or radishes all make excellent additions. Keep vegetables cut thin and uniform for the best texture and presentation.