Asian Cabbage Salad
Asian Cabbage Salad is a crisp, colorful, and flavorful dish made with shredded cabbage, crunchy vegetables, and a sweet-savory sesame ginger dressing. It’s light, refreshing, and perfect as a side dish or topped with grilled chicken or shrimp for a complete meal.
Ingredients
For the Salad:
- 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
For the Dressing:
- 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
Instructions
- Make the dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and oil. Season with salt and pepper. Taste and adjust as needed.
- Prepare salad: In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro.
- Toss and serve: Pour dressing over the salad and toss well to coat. Sprinkle with toasted almonds and sesame seeds before serving.
- Optional: Add grilled chicken, shrimp, or edamame to make it a meal.
Notes
- Best served fresh, but leftovers keep well refrigerated for up to 2 days.
- For extra crunch, toss in crispy wonton strips or crushed ramen noodles.
- Customize with shredded kale, snap peas, or cucumber for variety.
- To make it spicy, add a pinch of chili flakes or a squirt of sriracha to the dressing.