Crunchy Asian Cabbage Salad with Sesame Ginger Dressing
A crisp, colorful cabbage salad with a sesame ginger dressing is the kind of thing I turn to when I want something bright and crunchy with very little work. Shredded cabbage, carrots, and edamame get tossed in a salty, tangy dressing that takes about a minute to whisk together.
It comes together fast and keeps well, so it’s just as good for meal prep as it is for dinner tonight.
What Makes This Asian Cabbage Salad So Good
The dressing does the heavy lifting here: salty from soy sauce, nutty from toasted sesame oil, with just enough ginger and garlic to wake everything up. It clings to every shred of cabbage without pooling at the bottom of the bowl.
I keep this salad in regular rotation because the crunch holds up even after a few hours in the fridge. The cabbage stays crisp, and the dressing doesn’t make it soggy, so you can make it ahead and still get that fresh, snappy texture.
Ingredients
- 4 cups shredded green cabbage: about half a small head; red cabbage is fine too
- 2 cups shredded red cabbage: for color, or swap in more green cabbage
- 1 cup shredded carrots: about 2 medium carrots
- 1 red bell pepper, thinly sliced: for a little sweetness and extra crunch
- 1 cup shelled edamame: thawed if frozen, no need to cook
- 1/2 cup sliced green onions: plus more for serving
- 1/4 cup chopped fresh cilantro: optional, but adds a fresh note
- 1/3 cup sliced almonds or chopped peanuts: toasted for a deeper flavor if you have the time
- 3 tbsp soy sauce: tamari for gluten free
- 2 tbsp rice vinegar: unseasoned
- 1 tbsp toasted sesame oil: this is what gives the nutty backbone
- 1 tbsp honey: or maple syrup for a vegan version
- 1 tsp grated fresh ginger: fresh gives a cleaner heat than powder
- 1 clove garlic, minced
- 1 tbsp neutral oil: avocado or canola; helps the dressing come together
Variations / Substitutions
- Make it a main: add 2 cups of shredded rotisserie chicken or cubed baked tofu.
- Nut free: swap the almonds or peanuts for roasted sunflower seeds.
- Vegan: use maple syrup instead of honey.
- Add heat: stir a teaspoon of sriracha or a pinch of red pepper flakes into the dressing.
- Other veg: snow peas, thinly sliced cucumber, or shredded kale all work well here.
Flaky Cod Tacos make an easy main to round out the meal with this salad.
How to Make Crunchy Asian Cabbage Salad
Step 1: Whisk Together the Dressing
In a small bowl, whisk together the 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger, and the minced garlic clove until the honey dissolves, about 30 seconds. Drizzle in the 1 tablespoon neutral oil while you keep whisking, and stop as soon as the dressing looks smooth and unified.
Step 2: Shred and Slice the Veggies
Shred the green and red cabbage thinly with a sharp knife or a mandoline until you have about 6 cups total (4 cups green, 2 cups red). Shred the carrots, slice the red bell pepper into thin strips, and chop the green onions. Pile all the vegetables into a large bowl along with the edamame and cilantro, if you’re using it.
Step 3: Toss the Salad with Dressing
Pour the dressing over the vegetables and use tongs or clean hands to toss until every piece is coated. Sprinkle in the sliced almonds or peanuts and toss once more to distribute them. Let the salad sit for about 5 minutes so the flavors can come together.
Step 4: Finish and Serve
Taste a forkful and adjust with a pinch of salt or a tiny drizzle of soy sauce if you think it needs it. Scoop the salad into a serving bowl and scatter a few extra green onion slices and sesame seeds on top. Serve it right away or stash it in the fridge until you’re ready to eat.
Tips for the Best Asian Cabbage Salad
- Pick a heavy head: cabbage that feels dense for its size will be crunchier and fresher.
- Dry everything well: after washing, pat the cabbage and carrots dry; leftover water thins the dressing.
- Toast the nuts: a few minutes in a dry skillet over medium heat brings out a deeper nuttiness.
- Hold back some dressing: if making this more than an hour ahead, reserve a tablespoon or two of dressing and toss it in right before serving to refresh the salad.
Storing Leftovers
Keep the salad in an airtight container in the fridge for up to 3 days. The cabbage will soften a little but still have a pleasant crunch. Give it a quick toss before serving; you don’t need to reheat it.
What to Serve with This Asian Cabbage Salad
This salad is a great match for grilled teriyaki chicken or salmon, because the salty-sweet glaze plays off the tangy dressing. It also works nicely spooned over a rice bowl, or alongside crunchy spring rolls for a light meal.
Frequently Asked Questions
Can I assemble this salad a day ahead?
Yes, you can put it together up to a day in advance. Just stir in the nuts right before serving so they stay crunchy.
Is this salad gluten free?
Use tamari instead of soy sauce, and it will be gluten free.
Can I add protein to make it a main dish?
Absolutely. Shredded rotisserie chicken, cooked shrimp, or cubed tofu all work well.
What if I don’t have rice vinegar?
Mild white vinegar or apple cider vinegar can stand in, though the taste will be a bit sharper. You might want to add a touch more honey to balance it.
Asian Cabbage Salad Recipe
Ingredients
Method
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until combined; stream in neutral oil while whisking.
- Shred cabbages and carrots, slice bell pepper, and chop green onions. Place in a large bowl with edamame and cilantro.
- Pour dressing over vegetables, toss to coat, then add almonds or peanuts and toss again. Let sit 5 minutes.
- Taste, adjust seasoning, and transfer to a serving bowl; top with extra green onions and sesame seeds.
Notes
