This salad is vibrant, fresh, and packed with textures—from the crunch of cabbage and carrots to the nutty flavor of sesame seeds and almonds. The homemade dressing brings the perfect balance of sweet, salty, and tangy, giving each bite a burst of flavor. It’s easy to make ahead, naturally gluten-free, and endlessly customizable with your favorite proteins or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage, shredded
Red cabbage, shredded
Carrots, julienned or shredded
Red bell pepper, thinly sliced
Green onions, chopped
Cilantro, chopped (optional)
Slivered almonds or chopped peanuts
Sesame seeds
For the dressing:
Rice vinegar
Soy sauce (or tamari for gluten-free)
Sesame oil
Olive oil or neutral oil
Honey or maple syrup
Fresh ginger, grated
Garlic, minced
Lime juice
Salt and pepper to taste
Directions
In a large bowl, combine the shredded green and red cabbage, carrots, bell pepper, green onions, and cilantro. Toss to mix well.
In a separate small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, and lime juice until smooth.
Pour the dressing over the salad and toss until all the vegetables are well coated.
Sprinkle with slivered almonds or peanuts and sesame seeds.
Let sit for 10–15 minutes to allow the flavors to meld before serving.
Serve chilled or at room temperature.
Servings and timing
Serves 6 as a side or 3–4 as a main dish. Prep time: 15 minutes Total time: 15–20 minutes
Variations
Add protein: Top with grilled chicken, shrimp, or tofu to make it a main course.
Spicy kick: Add a dash of sriracha or red pepper flakes to the dressing.
Fruit twist: Add mandarin oranges or mango for a touch of sweetness.
Crunchy noodles: Toss in crispy ramen noodles or wonton strips for extra crunch.
No nuts: Omit nuts or substitute with sunflower seeds for a nut-free version.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The cabbage holds up well and even becomes more flavorful after marinating in the dressing. For the best texture, add nuts or crunchy toppings just before serving. This salad is served cold, so no reheating is needed.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better after sitting for a bit. Just add nuts and seeds right before serving.
What kind of cabbage should I use?
A mix of green and red cabbage adds great color and texture, but you can use just one type if preferred.
Is this salad vegan?
Yes, just use maple syrup instead of honey in the dressing.
Can I use bagged coleslaw mix?
Absolutely. It’s a great time-saver and works well in this recipe.
How can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.
What proteins go best with this salad?
Grilled chicken, shrimp, tofu, or even steak pair wonderfully with the bold dressing.
How do I keep it from getting soggy?
Store the dressing separately if making ahead, or only dress what you plan to eat immediately.
Can I freeze this salad?
No, it’s best enjoyed fresh. The vegetables lose their crispness when frozen and thawed.
What other veggies can I add?
Try snap peas, cucumbers, radishes, or edamame for extra flavor and crunch.
How long does the dressing last?
You can store the dressing in the fridge for up to 1 week in a sealed jar or container.
Conclusion
Asian Cabbage Salad is a bright and crunchy dish that delivers big on flavor without a lot of effort. Whether served as a side or a light main, it’s fresh, healthy, and full of texture. With endless options to customize, this salad is sure to become a favorite in your regular meal rotation.
Asian Cabbage Salad is a refreshing and colorful dish made with shredded cabbage, crunchy vegetables, and a tangy sesame-ginger dressing. It’s a light, healthy salad perfect as a side or a customizable main course.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15–20 minutes
Yield:6 servings (as a side)
Category:Salad
Method:No-Cook
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrots, julienned or shredded
1 red bell pepper, thinly sliced
3 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
1/4 cup slivered almonds or chopped peanuts
1 tbsp sesame seeds
For the dressing:
3 tbsp rice vinegar
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
2 tbsp olive oil or neutral oil
1 tbsp honey or maple syrup
1 tsp fresh ginger, grated
1 garlic clove, minced
1 tbsp lime juice
Salt and pepper to taste
Instructions
In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro. Toss to mix well.
In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, lime juice, salt, and pepper until smooth.
Pour the dressing over the salad and toss until evenly coated.
Top with slivered almonds or peanuts and sesame seeds.
Let sit for 10–15 minutes to allow flavors to meld.
Serve chilled or at room temperature.
Notes
For a vegan version, use maple syrup instead of honey.Add grilled chicken, shrimp, tofu, or steak to make it a main dish.Use bagged coleslaw mix for convenience.Store dressing separately to keep salad crisp when making ahead.For a nut-free version, use sunflower seeds instead.
