An explosion of color and crunch greets you the moment you toss together the vibrant ingredients of this Asian Cabbage Salad. Packed with fresh vegetables and a tangy dressing, this delightful dish takes just 15 minutes to prepare and is perfect for adding a refreshing twist to any meal. It’s the ideal blend of textures and flavors, ensuring that every bite is satisfying.
This recipe is perfect for anyone looking to add a nutritious and exciting side to their dinner table, or for those organizing a light lunch. It’s great for potlucks or barbecues and can be made ahead; just be sure to store it in the fridge for a couple of hours before serving to let the flavors meld beautifully.
Why You’ll Love This Recipe
- The combination of crunchy cabbages and fresh vegetables creates a satisfying texture in every bite.
- The dressing is a quick, no-cook mixture that can be made in minutes.
- It’s versatile and can easily be served as a side or a light main dish.
- The salad holds up well for a couple of hours, making it perfect for meal prep or gatherings.
What You’ll Need
Here’s what you’ll need to create this vibrant salad.
For the Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 medium carrot, julienned
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
- 1/3 cup roasted cashews or peanuts, roughly chopped
- 2 tablespoons toasted sesame seeds
For the Dressing
- 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 garlic clove, minced
- 1 teaspoon sriracha or chili sauce, optional
For Serving
- N/A
Use tamari for a gluten-free option.
Substitutions & Swaps
- Use almonds instead of cashews or peanuts.
- Replace honey with agave syrup for a vegan option.
- Swap rice vinegar with apple cider vinegar for a different flavor.
- Use regular ginger if fresh is unavailable.
How to Make It
Prepare this refreshing salad in just a few simple steps.
1. Combine the vegetables.
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.
2. Whisk together the dressing.
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.
3. Combine salad and dressing.
Pour the dressing over the cabbage mixture and toss well to coat all vegetables evenly.
4. Add nuts and seeds.
Add 1/3 cup chopped roasted cashews or peanuts and 2 tablespoons toasted sesame seeds. Toss again just before serving.
5. Serve the salad.
Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow flavors to meld.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No; dressing causes texture changes.
Reheat: Not applicable; serve cold.
Tips for Best Results
- Ensure all vegetables are freshly cut for optimal crunch.
- Allow the salad to sit for at least 30 minutes in the fridge for flavors to develop.
- Add the nuts and sesame seeds right before serving to maintain their crunchiness.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal.
- Serve alongside Asian-inspired dishes like teriyaki or stir fry.
- Enjoy it as a light lunch or picnic option.
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