Asian Cabbage Salad

My neighbor knocked on the door one Saturday afternoon with a giant bag of cabbage from her garden, and I had no idea what to do with half a head, let alone three. I tossed together what I had in the fridge, some sesame oil, ginger, and a squeeze of lime, and suddenly that mountain of cabbage turned into something I actually craved. The crunch was addictive, the dressing clung to every shred, and I ended up eating it straight from the bowl while standing at the counter. Now every time I see cabbage at the market, I grab two heads without thinking twice.

I brought this to a potluck once, tucked between casseroles and pasta bakes, and watched it disappear faster than the dessert table. A friend who claimed she hated cabbage came back for seconds, asking if I'd used some kind of fancy slaw mix. When I told her it was just regular cabbage and a few pantry staples, she looked at me like I'd revealed a magic trick. That was the moment I realized simple ingredients, when treated right, can completely change how people think about a dish.

Ingredients

• Shredded green cabbage: The backbone of the salad, providing that satisfying crunch and a slightly sweet, mild flavor that soaks up the dressing beautifully.
• Shredded red cabbage: Adds a pop of color and a bit more earthiness, plus it makes the whole bowl look like it took way more effort than it did.
• Medium carrot, julienned: Brings natural sweetness and a bright orange contrast, and if you slice it thin enough, it almost melts into the slaw.
• Green onions, thinly sliced: A sharp, fresh bite that cuts through the richness of the sesame oil and keeps everything lively.
• Fresh cilantro leaves, chopped: Controversial, I know, but it adds an herbal brightness that ties the whole dish together if you're not in the soap-taste camp.
• Roasted cashews or peanuts, roughly chopped: These add a buttery crunch and a little protein, turning the salad from side dish to something more substantial.
• Toasted sesame seeds: Nutty, toasty, and they cling to every piece of cabbage like tiny flavor bombs.
• Toasted sesame oil: The star of the dressing, with that deep, nutty aroma that makes the kitchen smell like a really good takeout spot.
• Rice vinegar: Mild and slightly sweet, it balances the oil without overpowering the other flavors.
• Soy sauce or tamari: Adds umami and saltiness, and if you use tamari, it keeps everything gluten-free without losing any depth.
• Fresh lime juice: A bright, citrusy pop that wakes up the whole dressing and keeps it from feeling too heavy.
• Honey or maple syrup: Just enough sweetness to round out the tang and bring everything into harmony.
• Freshly grated ginger: The warm, spicy kick that makes the dressing feel alive and a little bit exciting.
• Garlic clove, minced: A subtle sharpness that deepens the flavor without shouting over the ginger and sesame.
• Sriracha or chili sauce (optional): For those days when you want a little heat to cut through the crunch and make your taste buds pay attention.

Instructions

Prep the Vegetables:

Toss the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro into a large bowl. The colors alone will make you want to dive in with a fork.

Mix the Dressing:

Whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha in a small bowl or jar until it's smooth and glossy. Taste it and adjust if you want more tang, sweetness, or heat.

Dress the Salad:

Pour the dressing over the cabbage mixture and toss everything together with your hands or tongs, making sure every shred gets coated. Don't be shy, really work it in there.

Add the Crunch:

Toss in the chopped roasted nuts and toasted sesame seeds just before serving so they stay crispy and don't get soggy sitting in the dressing.

Serve or Chill:

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 meld and deepen a bit.

Save

I made this for a summer barbecue where everything else was heavy and grilled, and people kept coming back to the salad like it was a palate cleanser between bites of ribs and burgers. One guy even asked if he could take the leftover bowl home, which is the highest compliment a side dish can get. It reminded me that sometimes the simplest thing on the table is what people remember most, because it gives them a break from all the richness without feeling like a punishment.

Making It Your Own

This salad is incredibly forgiving, so if you want to throw in thinly sliced bell peppers, snap peas, or even some shredded Brussels sprouts, go for it. I've added leftover grilled chicken on top when I needed lunch to feel more filling, and I've also stirred in cooked rice noodles to turn it into a full meal. The dressing works with almost anything crunchy and fresh, so treat the recipe as a starting point and let your fridge guide you.

Storage and Leftovers

If you have leftovers, store the dressed salad in an airtight container in the fridge for up to a day, though it will lose some crunch over time. For longer storage, keep the dressing separate and toss it together right before eating. I've also found that adding a handful of fresh herbs or a squeeze of lime juice to day-old salad brings it back to life and makes it taste almost as good as when it was first made.

Serving Suggestions

This salad is perfect alongside grilled fish, teriyaki chicken, or even a simple bowl of steamed rice when you want something light and flavorful. It also works as a topping for tacos, a base for grain bowls, or a crunchy contrast to rich noodle dishes. The versatility is part of what makes it so useful to have in your rotation.

• Serve it with seared salmon or shrimp for a quick, balanced weeknight dinner.
• Use it as a filling for lettuce wraps or spring rolls for a fun, hands-on meal.
• Pack it in a jar with the dressing on the bottom for an easy, portable lunch that won't get soggy.

Save

This salad has become my go-to whenever I need something that feels healthy, tastes indulgent, and comes together faster than I can decide what to watch on TV. It's proof that you don't need a long ingredient list or fancy techniques to make something people will ask you to bring again and again.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Combine them just before serving to maintain maximum crunch. Once dressed, the salad is best enjoyed within 2 hours, though it will keep refrigerated for up to 1 day.

→ What can I substitute for the nuts?

For a nut-free version, simply omit the cashews or peanuts and increase the sesame seeds to 1/4 cup. You can also add sunflower seeds or roasted chickpeas for extra protein and crunch.

→ How do I make this gluten-free?

Use tamari instead of regular soy sauce in the dressing. Tamari is a gluten-free soy sauce alternative that provides the same umami flavor without wheat.

→ 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. The sesame-ginger dressing pairs beautifully with all these proteins.

→ What other vegetables can I add?

Feel free to add thinly sliced bell peppers, snap peas, cucumber, or radishes for extra color and texture. Shredded Brussels sprouts or kale also work well as cabbage alternatives.

→ How spicy is this salad?

The sriracha is optional, so you control the heat level. Start with half a teaspoon if you're sensitive to spice, or omit it entirely for a mild version. You can always serve hot sauce on the side.