Asian Cabbage Salad (Printer-Friendly)

Crunchy cabbage with sesame-ginger dressing, cilantro, and roasted cashews. Vegan and gluten-free friendly.

# 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

# Steps:

01 - In a large mixing 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 thoroughly to coat all vegetables evenly.
04 - Add the chopped roasted nuts and toasted sesame seeds to the salad and toss again just before serving.
05 - Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in minutes but tastes like you spent an hour prepping something fancy.
  • The sesame-ginger dressing clings to every shred of cabbage without drowning it.
  • It stays crisp for hours, so you can make it ahead without worrying about wilted greens.
  • Its bright and refreshing enough to cut through rich, heavy dishes at any meal.
02 -
  • Toasting the sesame oil is not optional, regular sesame oil tastes flat and greasy by comparison.
  • If you dress the salad too far in advance, the cabbage will wilt and lose its snap, so wait until the last moment if crunch matters to you.
  • Grating the ginger finely prevents those stringy bits that get stuck in your teeth and ruin the experience.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two until they smell nutty and turn golden, it makes a huge difference.
  • Use a mandoline or the shredding attachment on your food processor to slice the cabbage thinly and evenly, saving time and your wrist.
  • Taste the dressing before you pour it on and adjust the lime, honey, or heat to match your mood that day.
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