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Asian Cabbage Salad

Maria G. Brooks
This Asian Cabbage Salad is a light, crunchy, and refreshing dish packed with vibrant vegetables and a flavorful sesame-ginger dressing.
It’s the perfect side dish or light meal, offering a delicious balance of sweet, tangy, and savory flavors.
Plus, it’s quick to prepare and can be made ahead for meal prep!
Nutrition Facts (Per Serving):
Calories: 180 kcal, Carbohydrates: 18g, Protein: 2g, Fat: 12g, Saturated Fat: 1g, Fiber: 4g, Sugar: 7g, Sodium: 400mg, Cholesterol: 0mg, Vitamin A: 120% DV, Vitamin C: 60% DV, Calcium: 4% DV, Iron: 6% DV
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine asian, Fusion
Servings 4 servings
Calories 180 kcal

Equipment

  • 1 large mixing bowl
  • 1 small bowl (for dressing)
  • 1 Whisk
  • 1 Sharp Knife
  • 1 Cutting board

Ingredients
  

For the Salad

  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup julienned carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp toasted sesame seeds

For the Dressing

  • 3 tbsp sesame oil
  • 2 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp maple syrup or honey
  • 1 clove garlic minced
  • 1 tsp grated fresh ginger

Instructions
 

Step 1: Prep the Vegetables

  • Shred the cabbage, julienne the carrots, and thinly slice the bell peppers. Chop the green onions and cilantro.

Step 2: Make the Dressing

  • In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, lime juice, maple syrup, garlic, and ginger until well combined.

Step 3: Assemble the Salad

  • In a large mixing bowl, add the shredded cabbage, carrots, bell peppers, green onions, and cilantro.

Step 4: Toss with Dressing

  • Pour the dressing over the vegetables and toss well to coat everything evenly.

Step 5: Add Crunch & Serve

  • Sprinkle with toasted sesame seeds and serve immediately. If you have time, let the salad sit for 15 minutes for the flavors to meld.

Notes

  • Make it a Meal: Add grilled tofu, shredded chicken, or edamame for extra protein.
  • Storage: Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate for best texture.
  • Nutty Flavor Boost: Add crushed peanuts, almonds, or cashews for an extra crunchy bite.
  • Spice it Up: Mix in red pepper flakes, sriracha, or chili oil for a spicy kick.
Keyword Asian Cabbage Salad