Crunchy Chinese Cabbage Salad with Sesame Ginger Dressing

This crunchy Chinese cabbage salad is the answer when you want something fresh, fast, and way more interesting than a basic green salad.

Napa cabbage gives it a light, crisp bite, and the sesame ginger dressing brings just enough tang and savory warmth to tie everything together. A handful of toasted almonds and crispy wonton strips on top make it feel like a treat, not a side dish.

What Makes This Salad So Good

The cabbage stays crunchy even after it is dressed, so you can toss it ahead without it turning into a wet pile. That alone puts it in the regular rotation.

The dressing is bright and gingery, with a little sweetness from honey that balances the salty soy. It clings to every ribbon of cabbage and carrot without making the salad heavy. The almonds and wontons add a crisp texture in every bite, so it never feels like you are just eating a bowl of raw leaves.

Ingredients

• 2 lbs Napa cabbage: about 1 medium head, sliced into thin ribbons
• 1 large carrot: peeled and shredded on the large holes of a box grater
• 3 scallions: white and green parts, thinly sliced
• 1/3 cup toasted slivered almonds: for crunch; you can use unsalted or salted
• 1/2 cup crispy wonton strips: the kind sold in the salad aisle, or broken-up baked wonton wrappers

For the Dressing

• 3 tbsp rice vinegar: unseasoned keeps the tang clean
• 2 tbsp soy sauce: regular, not low-sodium
• 1 tbsp toasted sesame oil: use the dark, fragrant kind
• 1 tbsp honey: or maple syrup
• 1 tsp grated fresh ginger: peel it before grating
• 1 clove garlic: grated or pressed
• 2 tbsp neutral oil: like canola or grapeseed

Variations / Substitutions

• Make it a main: add 1 cup of shredded cooked chicken or cubed firm tofu.
• Swap the nuts: cashews or peanuts work well in place of the almonds.
• Add heat: whisk 1/2 teaspoon of sriracha or a pinch of red pepper flakes into the dressing.
• Dairy-free: the dressing is already dairy-free, just keep the wonton strips vegan if that matters.
• Citrus twist: toss in a handful of mandarin orange segments right before serving.

Try this salad alongside your favorite grilled chicken skewers.

How to Make Crunchy Chinese Cabbage Salad

Step 1: Whisk the Dressing

Put the 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, and the grated garlic into a small bowl. Whisk until the honey dissolves completely, then slowly drizzle in the 2 tbsp neutral oil while whisking to emulsify it.

The dressing will look glossy and smell distinctly of ginger and sesame. Let it sit while you prep the vegetables so the flavors can meld.

Step 2: Shred the Cabbage and Carrots

Remove and discard any tough outer leaves from the cabbage. Cut the whole head in half lengthwise, then slice each half crosswise into thin ribbons, about 1/4 inch wide. You should end up with a big mound of bright white and pale green shreds.

Peel the carrot and shred it on the large holes of a box grater. The carrot should look like delicate, orange wisps. Toss the cabbage, carrot, and sliced scallions together in a large bowl so the colors are evenly mixed.

Step 3: Toss the Salad

Pour about two-thirds of the dressing over the cabbage mixture and toss it with your hands or two large spoons. Lift from the bottom and turn the salad over itself until the dressing coats every strand. Taste a piece of cabbage and add the rest of the dressing if you want more punch, or save it for tomorrow.

The cabbage will start to glisten but stay crisp. At this point you can cover and refrigerate for up to 2 hours if you are not serving right away.

Step 4: Top and Serve

Scatter the 1/3 cup toasted almonds and the 1/2 cup crispy wonton strips right over the top of the salad. Give it one gentle toss just to mix the crunch through the top layer, or leave it piled high for a dramatic look.

Serve immediately while the wontons are still snappy and the almonds add their toasty crunch. The salad looks best mounded in a wide, shallow bowl with the orange carrot and green scallions popping against the pale cabbage.

Tips for the Crunchiest Salad

• Salt the cabbage if you are worried about sogginess: Toss the sliced cabbage with 1/2 teaspoon salt and let it sit in a colander for 15 minutes, then press out the water. Rinse and pat dry before proceeding. This keeps the salad crisp even after it is dressed overnight, but you lose some of the natural sweetness. I skip it unless I am making a double batch.
• Slice the cabbage thin: Thick ribbons will feel chewy and heavy. A sharp chef’s knife and a steady hand get the job done, but a mandoline on the thinnest setting works even faster.
• Dress it just before the crunch goes on: The almonds and wontons lose their snap if they sit in the dressing. Even if you toss the vegetables ahead, save the toppings and final tossing for the last minute.

Scaling this for a crowd is easy: use the cabbage weight as your guide.

Storing Leftover Chinese Cabbage Salad

• Refrigerate: Store undressed vegetables and dressing separately. The plain cabbage mix keeps for 3 days in a sealed container. Once dressed, eat it within 2 hours for the best texture.
• Reheating: Not relevant here, this is a cold salad.
• Serve cold: It tastes best straight from the fridge on a hot day. Just add fresh crunch right before you dig in.

What Goes Well With This Salad

The bright sesame ginger dressing pairs beautifully with grilled meats that have a sweet or smoky finish. Try it next to teriyaki chicken thighs, hoisin-glazed pork tenderloin, or pan-seared salmon with a soy glaze.

For a lighter meal, serve it alongside a bowl of hot miso soup or a few steamed vegetable dumplings. The salad’s crunch and tang cut through any richness on the plate.

Frequently Asked Questions

Can I use green cabbage instead of Napa cabbage?

Yes. Green cabbage works, but it will be chewier and a bit more peppery. Slice it as thin as you can and consider the salting step in the tips if you want it to soften slightly.

Is there a gluten-free option for the wonton strips?

Absolutely. Use toasted sliced almonds or roasted pumpkin seeds for a similar crunch, or look for gluten-free crispy rice noodles. The dressing is already gluten-free if you use tamari instead of soy sauce.

Can I make the dressing ahead?

Yes. The dressing keeps in a jar in the fridge for up to a week. Shake it well before using because the ginger and garlic settle at the bottom.

Why did my salad go watery?

Napa cabbage gives off moisture over time, especially when salted or dressed too far in advance. If you need to dress it more than 30 minutes before serving, use less dressing and add the final drizzle right before the meal.

Crunchy Chinese Cabbage Salad Recipe

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 145

Ingredients Method Notes

Ingredients

  

• 2 lbs Napa cabbage
• 1 large carrot
• 3 scallions
• 1/3 cup toasted slivered almonds
• 1/2 cup crispy wonton strips
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 clove garlic
• 2 tbsp neutral oil

Method

 

1. Whisk the vinegar, soy sauce, sesame oil, honey, ginger, and garlic together. Slowly whisk in the neutral oil until the dressing is smooth.
2. Remove the tough outer leaves from the cabbage, halve it lengthwise, and slice crosswise into thin ribbons. Shred the carrot on a box grater and thinly slice the scallions. Toss the vegetables together in a large bowl.
3. Pour most of the dressing over the cabbage mixture and toss thoroughly to coat. Taste and add the rest of the dressing if you like.
4. Top the salad with the almonds and wonton strips. Serve right away.

Notes

If you want to get a head start, slice the vegetables and make the dressing up to a day in advance. Store them separately in the fridge, then toss and add the crunchy toppings just before dinner.