Name: Asian Cabbage Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 3 cups green cabbage, shredded; 2 cups red cabbage, shredded; 1 cup carrots, shredded; 3 green onions, sliced; 1/4 cup fresh cilantro, chopped; 1/3 cup sliced almonds or peanuts; 1 tbsp sesame seeds; For the dressing:; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey or sugar; 1 tsp fresh ginger, grated; 2 cloves garlic, minced

I like making this Asian cabbage salad when I want something crisp, refreshing, and full of vibrant flavors. The crunchy cabbage pairs perfectly with a tangy, slightly sweet dressing that ties everything together.

Why You’ll Love This Recipe

I enjoy how light yet satisfying this salad is, thanks to the combination of fresh vegetables and bold dressing. It’s quick to prepare and works well as a side dish or a main when I add protein. I also appreciate how it stays crunchy longer than most salads, making it great for meal prep. Asian Cabbage Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

green cabbage, shredded
red cabbage, shredded
carrots, shredded
green onions
cilantro
sliced almonds or peanuts
sesame seeds

for the dressing:
soy sauce
rice vinegar
sesame oil
honey or sugar
fresh ginger, grated
garlic, minced

Directions

I start by combining the shredded green and red cabbage in a large bowl.

I add the shredded carrots, sliced green onions, and chopped cilantro.

In a separate bowl, I whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined.

I pour the dressing over the salad and toss everything together until evenly coated.

I finish by sprinkling sliced almonds or peanuts and sesame seeds on top just before serving for extra crunch.

Servings and timing

This recipe makes about 4 servings.
Prep time is around 15 minutes, and total time is about 15 minutes.

Variations

I sometimes add grilled chicken, shrimp, or tofu to turn this into a complete meal. When I want extra crunch, I include crispy noodles or wonton strips. I also like adding bell peppers or edamame for more color and texture.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, I keep the dressing separate and mix just before serving. I don’t reheat this dish since I prefer it chilled. Asian Cabbage Salad

FAQs

Can I make this salad ahead of time?

I prepare the vegetables in advance and add the dressing just before serving to keep everything crisp.

What type of cabbage works best?

I like using a mix of green and red cabbage for color and flavor.

Can I make this salad gluten-free?

I use gluten-free soy sauce or tamari to make it suitable.

How do I keep the salad crunchy?

I avoid adding the dressing too early and store toppings separately.

Can I use a different nut or seed?

I sometimes use sunflower seeds or cashews instead of almonds or peanuts.

Conclusion

I find this Asian cabbage salad to be a perfect combination of crunch, freshness, and bold flavor. It’s easy to make, versatile, and always a great addition to any meal.