Asian Cabbage Salad (Printable)

Crunchy cabbage with sesame-ginger dressing, roasted nuts, and fresh cilantro. Ready in 15 minutes.

# What You Need:

→ 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 - 0.5 cup fresh cilantro leaves, chopped

→ Nuts & Seeds

06 - 0.33 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

# Directions:

01 - In a large bowl, combine shredded green cabbage, 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.

# Helpful Tips:

01 -
  • It stays crisp for hours, so you can make it ahead without worrying about wilted greens.
  • The dressing clings to every shred of cabbage, giving you flavor in every single bite.
  • It comes together in less time than it takes to preheat an oven.
  • The crunch from the nuts and sesame seeds makes it feel more exciting than ordinary coleslaw.
02 -
  • Don't add the nuts and seeds until the last minute or they'll lose their crunch and turn chewy.
  • Freshly grated ginger makes a huge difference compared to the jarred stuff, it's sharper and more aromatic.
  • If the dressing tastes too strong on its own, don't worry, it mellows once it hits the cabbage.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly.
  • Toast your own sesame seeds in a dry skillet for a minute or two, it makes them taste nuttier and more aromatic.
  • If you don't have rice vinegar, apple cider vinegar works in a pinch, just add a tiny pinch of sugar to mimic the sweetness.
Go Back