Asian Cabbage Salad (Printer-friendly)

Crisp cabbage with sesame-ginger dressing, nuts, and fresh herbs. Vegan-friendly and ready in 15 minutes.

# What You'll 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 - 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

# Steps:

01 - In a large mixing bowl, combine shredded green and 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, grated 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, tossing gently 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 stays crisp for hours, so you can make it ahead without that sad wilted salad situation.
  • The sesame-ginger dressing has enough personality that even picky eaters forget they're eating cabbage.
  • You can throw it together in the time it takes someone else to open a bag of chips.
02 -
  • Don't use regular sesame oil thinking it's the same, it tastes like nothing and you'll wonder why your salad is boring.
  • If you dress it more than two hours ahead, the cabbage will release water and turn your dressing into soup.
  • Taste the dressing before you pour it, some soy sauces are saltier than others and you might need to adjust the honey.
03 -
  • Use a mandoline to shred the cabbage thin and even, it makes the texture so much better than rough chopping.
  • Toast your own sesame seeds in a dry pan for a minute, the smell will tell you when they're done.
  • If the salad feels dry after tossing, drizzle a little more sesame oil instead of adding more dressing.
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