Asian Cabbage Salad

Last summer, my neighbor brought over a massive head of cabbage from her garden and I panicked about what to do with it all. This salad became my salvation during those hot July days when cooking felt impossible. I started making it weekly, and somehow that giant cabbage disappeared faster than I expected. The crunch against the humidity was exactly what our patio dinners needed.

I made this for a neighborhood potluck and watched three people ask for the recipe within ten minutes. Something about the vibrant purple and green colors makes people gravitate toward it immediately. My friend Sarah, who claims to hate cabbage, went back for thirds. Now whenever I show up with that bowl, people actually cheer a little bit.

Ingredients

• 4 cups shredded green cabbage: The backbone of crunch, use a sharp knife or mandoline for the most uniform shreds
• 2 cups shredded red cabbage: Brings that gorgeous purple color and slightly sweeter flavor
• 1 medium carrot, julienned: Adds color variation and a subtle sweetness that balances the tangy dressing
• 3 green onions, thinly sliced: Provides a mild onion bite and bright green pop throughout
• 1/2 cup fresh cilantro leaves, chopped: Fresh herb element that brightens everything, though parsley works if you hate cilantro
• 1/3 cup roasted cashews or peanuts: Protein and texture, roughly chop them yourself for better freshness
• 2 tablespoons toasted sesame seeds: Nutty flavor sprinkled throughout, toast them in a dry pan until fragrant
• 3 tablespoons toasted sesame oil: The star flavor, do not skip or substitute this one
• 2 tablespoons rice vinegar: Gentle acidity that wont overpower the vegetables
• 1 tablespoon soy sauce or tamari: Use tamari to keep it gluten free without sacrificing flavor
• 1 tablespoon fresh lime juice: Bright acid that cuts through the rich sesame oil
• 1 tablespoon honey or maple syrup: Just enough to balance the acidity and bring everything together
• 1 tablespoon freshly grated ginger: Use a microplane for the smoothest texture and maximum flavor
• 1 garlic clove, minced: One clove is plenty, you want a whisper of garlic not a shout
• 1 teaspoon sriracha or chili sauce: Optional heat layer that takes it from good to cant stop eating it

Instructions

Build your crunchy base:

Combine both cabbages, carrot, green onions, and cilantro in your largest bowl. Use your hands to gently toss everything together so the colors are evenly distributed throughout.

Whisk up the magic:

In a small jar or bowl, combine sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha. Whisk vigorously until the honey dissolves completely and everything emulsifies into a smooth dressing.

Bring it all together:

Pour that beautiful dressing over your vegetables and toss until every single piece is coated. Let it sit for just a few minutes while you chop the nuts.

Add the final crunch:

Fold in the roasted nuts and toasted sesame seeds right before serving. Toss once more so the nuts are distributed but not all settled at the bottom.

Time to eat:

Serve it immediately for maximum crunch, or let it hang out in the fridge for up to two hours. The cabbage softens slightly as it sits, which some people actually prefer.

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My daughter started requesting this for her birthday dinner, which honestly caught me off guard. Something about the combination of textures and flavors just works for everyone. It is become the salad I actually crave instead of just eating because it is healthy.

Make It Your Own

Thinly sliced bell peppers or snap peas add incredible crunch and more color variety. Sometimes I throw in edamame for extra protein when I want this to be a full meal instead of a side dish.

Protein Additions

Grilled chicken, shrimp, or crispy tofu cubes transform this from side to main dish. I love it topped with spicy salmon cakes for a complete dinner that still feels light.

Ingredient Swaps

Apple cider vinegar works in a pinch if you run out of rice vinegar, though the flavor profile shifts slightly. For nut allergies, bump up the sesame seeds and maybe add sunflower seeds instead. Use maple syrup instead of honey to keep it vegan without any noticeable difference.

• Prep your vegetables ahead but dress right before serving
• Double the dressing and keep the extra in the fridge for quick salads all week
• Letting it sit for even ten minutes helps the flavors meld together

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This salad taught me that sometimes the simplest vegetables, treated with the right dressing, become the star of the table. Hope it brings that same fresh energy to your table too.

Recipe FAQs

→ Can I prepare this dish ahead of time?

While best served immediately for maximum crunch, you can prepare the salad components and dressing separately. Combine them just before serving to prevent the cabbage from softening too much.

→ What can I use if I don't have rice vinegar?

Apple cider vinegar is a suitable substitute for rice vinegar in the dressing. It will provide a similar tangy profile.

→ How can I make this a heartier meal?

To transform this into a more substantial offering, consider adding grilled chicken, shrimp, or tofu. These protein additions complement the flavors wonderfully.

→ Are there options for making this dish nut-free?

Absolutely. Simply omit the cashews or peanuts. You can increase the amount of toasted sesame seeds for added crunch and flavor without the nuts.

→ What gives this salad its distinctive flavor?

The unique flavor comes from the combination of the sesame-ginger dressing, which includes toasted sesame oil, fresh ginger, garlic, and soy sauce, along with the fresh cilantro and toasted nuts and seeds.