Pin it My neighbor brought this salad to a summer potluck, and I watched people go back for thirds. The crunch was so loud you could hear it across the table, and someone actually asked if the cabbage was cooked because it tasted that good. I cornered her by the grill and got the recipe on a napkin. Now it's the dish I make when I need to look like I tried harder than I did.
I started making this on weeknights when I realized my vegetable drawer was basically a cabbage graveyard. One head of green, one head of red, and suddenly I had a side dish that made leftover chicken feel like a real meal. My kid, who normally treats vegetables like a personal insult, ate it because the cashews made it feel like a treasure hunt. It became our weeknight reset button.
Ingredients
- Green and red cabbage: The mix gives you color and two different textures, the green is milder and the red has a little bite that wakes everything up.
- Carrot: Julienned thin so it doesn't overpower, just adds sweetness and more crunch to the chorus.
- Green onions: Slice them thin and they give you that sharp fresh note without making anyone cry over an onion.
- Cilantro: This is where people either high-five you or silently hate you, so know your audience or keep it on the side.
- Roasted cashews or peanuts: They add richness and a toasty flavor that makes the salad feel less like rabbit food.
- Toasted sesame seeds: These little guys are nutty and just oily enough to cling to the cabbage like they belong there.
- Toasted sesame oil: This is not the time for regular sesame oil, the toasted kind smells like a street market and tastes like commitment.
- Rice vinegar: Gentle and slightly sweet, it keeps the dressing bright without the pucker face.
- Soy sauce or tamari: The salty backbone, tamari if you're avoiding gluten and honestly it tastes just as good.
- Fresh lime juice: Brightness in a bottle, or a fruit, it cuts through the oil and makes everything sing.
- Honey or maple syrup: Just enough to balance the acid and salt, not enough to make it dessert.
- Fresh ginger: Grate it fine so it melts into the dressing and doesn't surprise anyone with a chunk.
- Garlic: One clove minced is plenty, this is a supporting actor not the lead.
- Sriracha: Optional but I never skip it, even a little gives the dressing a warm hum in the back of your throat.
Instructions
- Prep the vegetables:
- Toss the shredded cabbages, julienned carrot, sliced green onions, and cilantro into a large bowl. It should look like a colorful mess, which is exactly right.
- Make the dressing:
- Whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha in a small bowl until it's smooth and smells incredible. If you use a jar with a lid, you can just shake it like you're mad at it.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss with your hands or tongs until every shred is coated. Don't be shy, this is where the magic happens.
- Add the crunch:
- Scatter the chopped nuts and sesame seeds over the top and toss again just before serving. If you add them too early, they get a little soggy and lose their charm.
- Serve:
- 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 get cozy. Any longer and the cabbage starts to weep.
Pin it I brought this to a barbecue where everything else was heavy and mayonnaise-based, and it was gone before the ribs. Someone's teenager, who I'd never seen eat a vegetable, stood by the bowl with a fork and just kept going. Her mom looked at me like I'd performed a miracle. Sometimes a salad can be the hero, it just needs the right outfit.
Make It Your Own
If you want more vegetables, thinly sliced bell pepper or snap peas add extra snap without changing the vibe. I've thrown in leftover grilled chicken, shrimp, or even crispy tofu to make it a full meal when I didn't feel like cooking anything else. Once I added mango because it was sitting on the counter, and it was weirdly perfect. This salad doesn't mind if you improvise.
Swaps and Substitutions
If you don't have rice vinegar, apple cider vinegar works fine, just add a tiny pinch of sugar to tame the sharpness. For a nut-free version, skip the cashews and double down on the sesame seeds, or use toasted sunflower seeds if you want that crunch back. I've used regular soy sauce and tamari interchangeably, and no one has ever noticed unless they needed it gluten-free. The recipe bends without breaking.
Storing and Serving
This salad is best eaten fresh, but you can prep the vegetables and dressing separately and combine them right before serving. If you do dress it ahead, keep the nuts and seeds on the side until the last second so they stay crunchy. Leftovers will keep in the fridge for a day, but the cabbage will soften and lose some of its snap. I've eaten it anyway, and it's still good, just different.
- Store undressed vegetables in an airtight container for up to two days.
- Dressing keeps in a jar in the fridge for up to a week, just shake it before using.
- Add nuts and seeds right before serving, never before storing.
Pin it This salad taught me that vegetables don't need to apologize for being vegetables. Give them a good dressing and some crunch, and people will actually fight over the last bite.
Recipe FAQs
- → Can I make this salad ahead of time?
You can prepare the vegetables and dressing separately up to 24 hours in advance. Store them in the refrigerator and toss together just before serving. Add the nuts and sesame seeds at the last minute to maintain maximum crunch.
- → What can I substitute for rice vinegar?
Apple cider vinegar works well as a substitute for rice vinegar. You can also use white wine vinegar or a mild white vinegar. Start with a slightly smaller amount and adjust to taste, as some vinegars are more acidic than rice vinegar.
- → How do I make this salad nut-free?
Simply omit the cashews or peanuts and increase the amount of toasted sesame seeds to 3-4 tablespoons for added texture and flavor. You can also add sunflower seeds or pumpkin seeds as an alternative.
- → Can I add protein to make this a main dish?
Absolutely! Top the salad with grilled chicken, shrimp, tofu, or edamame to transform it into a complete meal. Sliced steak or pulled pork also pair wonderfully with the sesame-ginger dressing.
- → How long will the dressed salad stay fresh?
Once dressed, the salad is best enjoyed within 2 hours for optimal crunch. The cabbage will begin to soften as it sits in the dressing. If you need to store leftovers, they'll keep refrigerated for up to 1 day, though the texture will be less crisp.
- → Is this salad gluten-free?
Yes, when you use tamari instead of regular soy sauce. Tamari is a gluten-free alternative that provides the same savory umami flavor. Always check the label to ensure your tamari is certified gluten-free.