Crunchy Purple Cabbage Salad with Sesame Ginger Dressing
This purple cabbage salad is the side you reach for when you want something crunchy, fresh, and on the table in about 15 minutes. No cooking, no wilting, just crisp shredded cabbage and carrots coated in a bold dressing.
A sesame ginger vinaigrette does all the work here: rice vinegar for tang, toasted sesame oil for nuttiness, and a small spoonful of honey to round it out. It’s the kind of salad that stands up to grilled meats or tucks neatly into a lunchbox.
What Makes This Salad a Weeknight Favorite
I keep coming back to this salad because it stays crunchy even after dressing it. Purple cabbage is sturdy, so it doesn’t go limp like lettuce, and the dressing soaks in just enough to flavor every bite without turning it soggy.
The sesame ginger dressing hits that savory-tangy-sweet balance that makes you want to eat it straight from the bowl. Plus, it’s endlessly adaptable: swap in peanuts or add a handful of cilantro, and it still works.
Ingredients
- 4 cups shredded purple cabbage: about half a medium head, sliced as thin as you can manage
- 1 large carrot, julienned or grated: for a pop of orange and extra crunch
- 2 scallions: thinly sliced, white and green parts
- 1/4 cup chopped fresh cilantro: skip if you’re not a fan
- toasted sesame seeds: for finishing, about 1 teaspoon
- 3 tablespoons rice vinegar: unseasoned is best here
- 2 tablespoons soy sauce: use tamari for gluten-free
- 1 tablespoon toasted sesame oil: the dark, fragrant kind
- 1 teaspoon honey: or maple syrup
- 1 teaspoon grated fresh ginger: a small knob peeled and microplaned
- 1 clove garlic: minced fine
- pinch of salt: optional, taste the dressing first
Variations / Substitutions
- No cilantro?: swap in fresh mint or flat-leaf parsley, or just leave it out.
- Add heat: stir in a pinch of red pepper flakes or a teaspoon of sriracha to the dressing.
- Make it gluten-free: use tamari or coconut aminos in place of soy sauce.
- Honey not your sweetener?: Maple syrup or agave work in the same amount.
- Different acid: lime juice or apple cider vinegar can stand in for rice vinegar.
- Turn it into a main: add 2 cups of shredded cooked chicken or cubed firm tofu.
If you love sesame flavors, this salad goes well with our Sesame Crusted Tofu.
How to Make Purple Cabbage Salad
Step 1: Whisk the Dressing
In a small bowl, whisk together the 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon grated fresh ginger, and the minced garlic clove. Whisk until the honey dissolves and the dressing looks smooth and slightly thickened, about 1 minute. Taste and add a pinch of salt if it needs it. The dressing should smell nutty and bright.
Step 2: Shred and Combine the Vegetables
Shred the half head of purple cabbage as thinly as you can, aiming for 1/8-inch ribbons, to get about 4 cups. Peel the carrot and julienne it into matchsticks, or grate it on the large holes of a box grater. Put the cabbage and carrot in a large bowl along with the 2 sliced scallions and a handful of chopped cilantro, if using. Toss with your hands to mix everything evenly. The deep purple and orange should look vivid against each other.
Step 3: Toss and Serve
Pour the dressing over the shredded vegetables. Toss everything together with tongs or two big spoons until the cabbage is glossy and evenly coated. Let the salad sit for 5 minutes so the flavors can come together, then give it one more toss and scatter a teaspoon of sesame seeds on top. Serve right away, or let it hang out for up to 30 minutes before the table.
Tips for the Best Crunchy Purple Cabbage Salad
- Use a mandoline or the slicing disk on your food processor for the thinnest, most even shreds.
- Toast the sesame seeds in a dry pan over medium heat for 2 minutes to bring out their nutty flavor.
- If you like more heat, stir a pinch of red pepper flakes or a teaspoon of sriracha into the dressing.
- The dressing can be made up to 3 days ahead and stored in the fridge; shake well before using.
Scale it for a crowd:
| Servings | Purple Cabbage | Carrots | Dressing |
|---|---|---|---|
| 4 | 4 cups | 1 large | 1/2 cup |
| 8 | 8 cups | 2 large | 1 cup |
| 12 | 12 cups | 3 large | 1.5 cups |
Storing Leftovers
- Refrigerate: Keep any leftover salad in an airtight container for up to 3 days. The cabbage will soften slightly but stay crunchy.
- Serve Cold: This salad is meant to be eaten cold or at room temperature; no reheating needed.
What Goes Well With Purple Cabbage Salad?
This tangy, crunchy salad is a natural partner for grilled or roasted meats. Spoon it alongside sticky teriyaki chicken thighs, and the vinegar will cut through the richness. It also works well with pan-seared salmon or brown rice and edamame for a quick plant-based bowl.
Frequently Asked Questions
Can I assemble this salad ahead of time?
Yes, but for the crunchiest texture, keep the dressing separate and toss no more than 30 minutes before serving. If you’ve already dressed it, it will keep for a few hours but may lose some crispness.
Is this recipe gluten-free?
As written, no, because soy sauce contains wheat. Swap tamari or coconut aminos to make it gluten-free.
Can I use green cabbage instead?
You can, but green cabbage is more tender and may wilt faster. Purple cabbage holds its crunch longer and gives the salad that bright color.
What can I add to turn this into a full meal?
Add 2 cups of shredded cooked chicken, cubed firm tofu, or a drained can of chickpeas for protein. A handful of roasted peanuts or cashews adds extra crunch.
Purple Cabbage Salad Recipe
Ingredients
Method
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until smooth, about 1 minute.
- In a large bowl, combine the cabbage, carrot, scallions, and cilantro. Toss to mix.
- Pour the dressing over the vegetables and toss until evenly coated. Let sit for 5 minutes, then toss again, sprinkle with sesame seeds, and serve.
