Vibrant Asian Cabbage Salad

There was a potluck at work where someone brought this salad in a massive glass bowl, and I watched it disappear faster than anything else on the table. The colors alone pulled people in, but one bite of that crunchy, tangy mix and they kept going back. I asked for the recipe right there, scribbling notes on a napkin while balancing a paper plate. That night I made my own version, and it's been my go-to ever since when I need something bright and quick.

I brought this to a summer barbecue once, worried it might get lost next to all the heavy potato salads and coleslaw. Instead, people kept asking what was in the dressing, and I saw a few of them going back for thirds. My friend's kid, who usually picks at vegetables, ate a whole bowlful standing by the table. That's when I realized this salad has a way of converting even the skeptics.

Ingredients

• Green cabbage: The base that gives you that satisfying crunch, and it holds up to the dressing without wilting quickly.
• Red cabbage: Adds a pop of purple and a slightly earthier flavor that balances the bright green.
• Carrot: Julienned thin so it weaves through the salad and adds a touch of natural sweetness.
• Green onions: They bring a mild sharpness without overpowering, and the green parts look beautiful tossed in.
• Fresh cilantro: A handful of this makes everything taste fresher, but you can swap in parsley if cilantro isn't your thing.
• Roasted cashews or peanuts: Chopped roughly for bursts of richness and a deeper crunch than the vegetables alone.
• Toasted sesame seeds: Nutty and aromatic, they cling to the cabbage and add little pops of flavor.
• Toasted sesame oil: This is the soul of the dressing, giving it that warm, roasted depth you can't fake.
• Rice vinegar: Mild and slightly sweet, it brightens everything without the harsh bite of white vinegar.
• Soy sauce or tamari: Adds umami and a touch of saltiness, and tamari keeps it gluten free if you need it.
• Fresh lime juice: A squeeze of this wakes up the whole dressing with citrusy zing.
• Honey or maple syrup: Just enough sweetness to round out the tangy and salty notes.
• Freshly grated ginger: Grate it fine so it blends in smoothly and gives little sparks of warmth.
• Garlic clove: Minced small, it adds a savory backbone without being too pungent.
• Sriracha or chili sauce: Optional, but a little heat makes the whole salad more interesting.

Instructions

Prep the vegetables:

Toss the shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro into a large bowl. Use your hands to fluff everything together so the colors are evenly distributed.

Mix the dressing:

In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, grated ginger, minced garlic, and sriracha until it looks smooth and glossy. Taste it and adjust the heat or sweetness to your liking.

Dress the salad:

Pour the dressing over the cabbage mixture and toss everything well, making sure every shred gets coated. I like to use tongs and really work it through so nothing stays dry.

Add the crunch:

Sprinkle in the chopped nuts and toasted sesame seeds, then toss one more time just before serving. This keeps them from getting soggy if you're making it ahead.

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. Either way, it's delicious.

Save

One evening I made this salad to go with some grilled salmon, and my partner, who usually ignores side dishes, finished his portion and reached over to grab more from the serving bowl. He said it tasted like the kind of thing you'd order at a restaurant, which made me laugh because it took me less time than boiling rice. That's the magic of it, really.

Make It Your Own

I've added thinly sliced bell peppers and snap peas when I had them on hand, and both worked beautifully for extra color and crunch. If you want to turn this into a full meal, pile on some grilled chicken, shrimp, or crispy tofu on top. It transforms from a side dish into something hearty enough to eat on its own, and the dressing works just as well with the added protein.

Storage and Timing

This salad is best eaten fresh, but it holds up surprisingly well for a couple of hours in the fridge if you need to prep it early. The cabbage stays crisp longer than lettuce would, and the dressing doesn't make it soggy right away. Just keep the nuts and seeds separate until you're ready to serve, and give it a quick toss before putting it on the table.

Smart Swaps

If you can't find rice vinegar, apple cider vinegar works in a pinch, though it's a little sharper. For a nut free version, just leave out the cashews or peanuts and double up on the sesame seeds. I've also used maple syrup instead of honey when making this for vegan friends, and nobody could tell the difference.

• Try adding a handful of edamame for extra protein and a pop of green.
• Swap cilantro for fresh mint if you want a cooler, more herbal flavor.
• Use a mandoline to shred the cabbage super thin for an even more delicate texture.

Save

This salad has a way of brightening up any meal, and it never feels like a chore to make. Keep the ingredients on hand, and you'll always have something vibrant and delicious ready in minutes.

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. Toss them together just before serving to maintain maximum crunch. For best results, add nuts and seeds right before serving.

→ How do I make this salad gluten-free?

Simply substitute regular soy sauce with tamari, which is a gluten-free alternative. Check the label to ensure your tamari is certified gluten-free.

→ What can I use instead of cashews?

Roasted peanuts, sliced almonds, or sunflower seeds work beautifully. For a nut-free version, simply omit the nuts and double the sesame seeds for added crunch.

→ Can I add protein to make this a main dish?

Absolutely! Top with grilled chicken, seared shrimp, baked tofu, or edamame to transform this into a satisfying main course. The sesame-ginger dressing pairs wonderfully with all these proteins.

→ How long will leftovers keep?

Store dressed salad in an airtight container in the refrigerator for up to 24 hours. The cabbage will soften slightly over time, so it's best enjoyed fresh. For longer storage, keep dressing separate.

→ What other vegetables can I add?

Bell peppers, snap peas, edamame, cucumber, or shredded Brussels sprouts all make excellent additions. Thinly sliced radishes add extra crunch and a peppery bite.