Asian Cabbage Salad (Printer View)

Crunchy cabbage with sesame-ginger dressing, cashews, and fresh herbs. Ready in 15 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 4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 julienned medium carrot, 3 thinly sliced green onions, and 1/2 cup chopped fresh cilantro.
02 - In a small bowl or jar, whisk together 3 tablespoons toasted sesame oil, 2 tablespoons rice vinegar, 1 tablespoon soy sauce or tamari, 1 tablespoon fresh lime juice, 1 tablespoon honey or maple syrup, 1 tablespoon freshly grated ginger, 1 minced garlic clove, and 1 teaspoon sriracha until well blended.
03 - Pour the dressing over the cabbage mixture and toss well to coat all vegetables evenly.
04 - Add 1/3 cup chopped roasted cashews or peanuts and 2 tablespoons toasted sesame seeds. Toss 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 and tastes like you spent way more effort than you actually did.
  • The contrast between the cool, snappy vegetables and that warm, complex dressing feels like a tiny celebration in your mouth.
  • It somehow gets better as it sits, so you can make it ahead and let the flavors settle in together.
02 -
  • Toasted sesame oil is non-negotiable here; regular sesame oil tastes thin and sad by comparison, and it changes the whole character of the dressing.
  • If you make this more than an hour ahead, the cabbage will start weeping liquid, so add the dressing no more than 2 hours before serving, or the salad gets soggy instead of crisp.
03 -
  • Grate your ginger fresh, not from a jar—it makes a noticeable difference in brightness and prevents a slightly funky, preserved taste from sneaking into the dressing.
  • If you find the dressing too intense, you can thin it with a teaspoon or two of water, but start with the recipe as written because the flavors settle and balance as they sit.
Return