Name: Asian Cabbage Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 cups green cabbage (shredded); 2 cups red cabbage (shredded); 1 cup shredded carrots; 1 red bell pepper (thinly sliced); 3 green onions (sliced); ½ cup chopped cilantro; ¼ cup toasted sliced almonds or cashews; 1 tablespoon sesame seeds (optional); 3 tablespoons rice vinegar; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 1 teaspoon freshly grated ginger; 1 small garlic clove (minced); 3 tablespoons neutral oil (like avocado or canola); Salt and pepper (to taste); Optional: a splash of lime juice or sriracha for extra tang/heat

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I still remember the first time I made this salad. It was one of those late spring evenings when the sun lingers longer than usual, and you’re too tired to cook but still want something real—something that hits all the notes of crunchy, tangy, fresh, and just a little salty. I’d just come home from the farmers’ market with a cabbage I didn’t plan to buy, the kind of impulse purchase that sits in the fridge and silently challenges you to do something with it. That night, I started pulling things from the pantry and fridge—a little sesame oil, some rice vinegar, leftover scallions, a carrot, and a knob of ginger I nearly forgot I had. I wasn’t following a recipe. I was just following that need we all get sometimes for something bright and alive on our plate. I tossed it all together, took a bite straight from the bowl, and paused. It was better than I expected. Clean but deeply flavorful. It felt like a reset button after a week of too much bread and too many takeout containers.

This Asian cabbage salad has lived many lives in my kitchen since then. It’s been lunch on the back porch with iced tea, a side dish at a barbecue where it vanished before the burgers, and a quiet dinner on a Tuesday when I just needed something nourishing but uncomplicated. If you’ve ever had a head of cabbage and no plan, this is the plan.

Table of Contents

Why You’ll Love This Recipe:

Incredibly easy and quick to make—under 20 minutes, start to finish
Budget-friendly with everyday ingredients
Naturally vegetarian and can be made vegan or gluten-free
Bright, bold flavor with satisfying crunch
Tastes even better after it sits for a bit—hello, leftovers

Ingredients You’ll Need:

Green cabbage – I usually use half a medium head, finely shredded. Napa or Savoy works beautifully, too. If I’m in a hurry, I’ve even grabbed a bag of pre-shredded coleslaw mix—no shame in that.
Carrot – Just one, julienned or grated. It adds a sweet crunch and lovely color contrast.
Scallions – I like using 3 or 4, both the green and white parts sliced thin. They mellow out the sharpness of raw cabbage.
Fresh cilantro – About a quarter cup, chopped. If you’re not a cilantro fan, skip it or use fresh basil or mint for a different kind of brightness.
Toasted sesame seeds – A tablespoon or two, for nuttiness and texture. Toast them yourself if you can—it makes a difference.
Slivered almonds or chopped peanuts – Optional, but I add them when I want more crunch or am serving this as a main dish.
Rice vinegar – This gives the salad its clean tang. If you only have white vinegar, use less and balance with a pinch of sugar.
Soy sauce or tamari – For salt and umami. I go light so it doesn’t overpower the freshness.
Sesame oil – Just a drizzle—too much and it can be heavy. The toasty kind, not plain sesame oil.
Honey or maple syrup – A touch of sweetness rounds it out. About a teaspoon is enough.
Fresh ginger – Grated finely. I use a half-inch knob, but you can go heavier if you love the bite.

How to Make It (Step-by-Step Instructions):

Start by shredding your cabbage as thinly as you can. I use a sharp chef’s knife and go slowly—it doesn’t need to be perfect, but you want ribbons, not chunks. Toss it into a large mixing bowl. Add your shredded carrot and scallions. This is your crunchy base, and it’s forgiving, so if you’ve got radishes or bell pepper hanging around, you can throw those in too.

Next, let’s make the dressing. In a small bowl or jar, combine the rice vinegar, soy sauce or tamari, sesame oil, honey (or maple), and your freshly grated ginger. I taste it on a spoon before mixing it into the salad—sometimes I’ll adjust with a bit more vinegar if it needs brightness, or a few extra drops of soy sauce if it’s too sharp. Don’t rush this part. A well-balanced dressing makes all the difference.

Pour the dressing over the cabbage mixture and toss it really well—use your hands if you’re comfortable with that. You want every strand to get coated. Let it sit for at least 10 minutes before serving so the cabbage softens just slightly and the flavors meld. Sprinkle with sesame seeds and nuts right before serving so they keep their crunch.

That’s it. No stovetop, no oven, and very little cleanup.

Expert Tips for the Best Results:

Don’t skip the resting time after tossing the salad in the dressing—that short pause lets the cabbage absorb the flavors without going limp. And slice your cabbage as finely as you can; big chunky pieces just won’t take in the dressing the same way. If you’re making this ahead of time, keep the nuts and seeds separate until you’re ready to eat. Toasting your sesame seeds and nuts makes them so much more flavorful—it only takes a couple of minutes in a dry pan over low heat, and it’s worth it. Oh, and always taste your dressing before adding it to the salad. Everyone’s vinegar or soy sauce is a little different, and that quick adjustment at the end can make the whole thing sing.

Variations & Substitutions:

Over the years, I’ve swapped in purple cabbage, used shredded Brussels sprouts when I was low on cabbage, and even added thinly sliced snap peas for extra green crunch. One time I was out of rice vinegar and used apple cider vinegar—it was sharper, but with a bit of extra honey, it worked just fine. When I want protein, I’ve tossed in cold, shredded rotisserie chicken or grilled tofu cubes. And I once used lime juice instead of vinegar with a pinch of chili flakes, which turned it into more of a Thai-style slaw. It’s a flexible recipe that lets you use what you have.

Serving Suggestions:

This salad is one of those dishes that finds its way to every kind of table. I serve it as a side with grilled chicken or shrimp in the summer, or tuck it into lettuce cups with roasted peanuts for a light lunch. It holds up well next to heavier mains like pulled pork or dumplings, offering balance and brightness. Sometimes I just eat it as-is with a scoop of rice and a fried egg on top. It’s unfussy but always welcome.

Storage & Reheating Instructions:

Leftovers keep surprisingly well. I store the salad in an airtight container in the fridge, and it stays crisp for up to two days, sometimes three if the cabbage was really fresh. Just keep the nuts and seeds in a separate container and add them when serving so they don’t get soggy. The flavor deepens overnight, though the cabbage may soften a bit. No reheating needed—this one is best cold or at room temperature.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What kind of cabbage works best?
Green cabbage is my usual go-to, but Napa cabbage gives it a lighter, more tender feel. Red cabbage works too—it just turns everything a little pink over time.

Can I make it without nuts?
Absolutely. You can leave them out entirely, or use sunflower seeds or pumpkin seeds for that crunch.

Is this recipe gluten-free?
Yes, as long as you use tamari instead of soy sauce, it’s fully gluten-free.

If you’ve made it this far, I hope you’re already reaching for a cabbage or jotting this down for later. This salad isn’t flashy, but it’s the kind of recipe that sticks with you—easy, adaptable, and something you’ll find yourself craving again and again. Whether you serve it at a picnic or eat it standing at the kitchen counter (I’ve done both), I hope it brings you the same fresh comfort it’s brought me. If you try it, I’d love to hear how you made it your own. Leave a comment, share your tweaks, or just enjoy the process—it’s a good one.

Nutrition Information (approx. per serving):

Calories: 150 | Fat: 9g | Carbohydrates: 15g | Protein: 3g | Fiber: 4g
(Note: Nutrition will vary based on ingredients and portions.)