Asian Cabbage Salad (Printable)

Crunchy cabbage salad with sesame-ginger dressing, cashews, and fresh herbs. Light, refreshing, and ready in minutes.

# Components:

→ 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

# Method:

01 - In a large bowl, combine shredded green and red cabbage, julienned carrot, thinly 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, 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, tossing again just before serving.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can make it while something else is cooking on the stovetop.
  • The crunch is unreal and stays that way for hours, so it's perfect for meal prep or bringing to potlucks.
  • The dressing is basically liquid umami—ginger, garlic, sesame oil, and lime create this addictive flavor that makes people ask for your recipe.
02 -
  • Don't skip toasting the sesame seeds yourself if you can help it—store-bought toasted seeds fade over time, but doing it fresh in a dry pan for just a minute changes everything about the final dish.
  • Add the dressing just before serving if you're not eating immediately; salad waits for no one, and soggy cabbage is the enemy of this recipe.
  • The dressing makes more sense if you taste it on its own first—it will seem intense, but diluted across all those vegetables, it becomes perfectly balanced.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for about one minute, stirring constantly, until they smell nutty and start to pop slightly—this one step elevates the whole dish.
  • If you're prepping this ahead, keep the components separate and assemble just before serving; the dressing won't turn everything into mush if you wait until the last moment.
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