Save Pin My neighbor showed up with this salad at a backyard potluck, and I watched people go back for seconds before the main course even hit the table. The bowl was nearly empty by the time I got a taste, but that first crunchy, tangy bite told me everything I needed to know. I cornered her by the grill and got the rough outline scribbled on a napkin. The next week, I made it three times, tweaking the dressing until my kitchen smelled permanently of ginger and sesame.
I brought this to a family dinner once, and my uncle, who usually ignores anything green on the table, reached for it twice. He asked if there was meat in the dressing because it tasted too good to be just vegetables. My aunt laughed and told him it was cabbage, which he had sworn off years ago after too many boiled dinners. Sometimes all it takes is a little sesame oil and lime to change someone's mind about a vegetable they thought they hated.
Ingredients
- Shredded green cabbage: The sturdy backbone of the salad, green cabbage holds up beautifully under dressing and keeps its crunch even after sitting for a bit.
- Shredded red cabbage: Adds a pop of purple and a slightly peppery note that balances the sweetness of the dressing.
- Carrot, julienned: Thin matchsticks give you sweetness and a bright orange contrast that makes the whole bowl more inviting.
- Green onions, thinly sliced: A mild, fresh bite that does not overpower but adds just enough sharpness to wake up each forkful.
- Fresh cilantro leaves, chopped: This herb brings a grassy brightness that cuts through the richness of the sesame oil.
- Roasted cashews or peanuts, roughly chopped: They add a buttery crunch and a little protein, turning this from a side into something more substantial.
- Toasted sesame seeds: Nutty, slightly sweet, and essential for that authentic sesame flavor that ties the whole salad together.
- Toasted sesame oil: The heart of the dressing, this oil is deeply fragrant and a little goes a long way.
- Rice vinegar: Mild and slightly sweet, it gives the dressing tang without the harsh bite of white vinegar.
- Soy sauce or tamari: Adds salty depth and umami, tamari keeps it gluten-free without sacrificing flavor.
- Fresh lime juice: Brightens everything with citrus and keeps the dressing from feeling too heavy.
- Honey or maple syrup: A touch of sweetness balances the salty and tangy elements perfectly.
- Freshly grated ginger: Sharp, warm, and essential for that punch of flavor that makes this dressing unforgettable.
- Garlic clove, minced: One clove is enough to add savory backbone without overwhelming the ginger.
- Sriracha or chili sauce: Optional, but a little heat makes the sweetness and tanginess pop even more.
Instructions
- Prep the vegetables:
- In a large bowl, toss together the green cabbage, red cabbage, carrot, green onions, and cilantro until everything is evenly mixed. The colors should look like confetti, and you will know you are on the right track.
- Make the dressing:
- In a small bowl or jar, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha until smooth and emulsified. Taste it and adjust the sweetness or heat to your liking.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss everything thoroughly with tongs or your hands. Make sure every shred of cabbage gets coated so each bite tastes as good as the last.
- Add the crunch:
- Sprinkle in the chopped nuts and toasted sesame seeds, then give it one more gentle toss. This keeps the nuts from getting soggy too quickly.
- Serve or chill:
- Serve right away for maximum crunch, or let it sit in the fridge for up to two hours if you want the flavors to meld. Either way, it will taste fantastic.
Save Pin One summer evening, I served this alongside grilled salmon, and my friend who claims she does not like salads ate two helpings. She said it felt more like eating something crunchy and interesting than forcing down greens. That is when I realized this dish had crossed over from healthy obligation to something people actually crave.
Making It Your Own
If you want more crunch, toss in some thinly sliced bell pepper or snap peas right before serving. I have also added shredded Brussels sprouts when I had them on hand, and they blend right in with the cabbage. For a heartier version, top it with grilled chicken, shrimp, or crispy tofu, and suddenly you have got a full meal that feels light but satisfying.
Storage and Leftovers
This salad holds up better than most, but it is best enjoyed within a day. If you know you will have leftovers, keep the dressing separate and toss it together right before serving. The cabbage will stay crisp, and you can add fresh nuts and seeds each time to keep the texture intact. I have eaten day-old dressed salad straight from the fridge and it was still good, just a little softer.
Serving Suggestions
This salad shines next to anything grilled, especially teriyaki chicken, pork chops, or even a simple piece of seared fish. It also works beautifully as a base for noodle bowls or tucked into lettuce wraps. I have served it at picnics, brought it to cookouts, and packed it for lunch more times than I can count.
- Pair it with sticky rice and miso soup for a simple weeknight dinner.
- Use it as a topping for fish tacos or bánh mì sandwiches for extra crunch.
- Double the dressing and keep extra in the fridge to use on grain bowls throughout the week.
Save Pin This salad has become my go-to whenever I need something bright, fast, and crowd-pleasing. It reminds me that sometimes the simplest combinations, cabbage, sesame, a little heat, are the ones that end up on repeat.
Recipe FAQs
- → Can I make this salad ahead of time?
You can prepare the vegetables and dressing separately up to 24 hours in advance. Combine them just before serving or up to 2 hours ahead for the best texture. Add nuts and sesame seeds right before serving to maintain crunchiness.
- → What can I substitute for rice vinegar?
Apple cider vinegar works well as a substitute for rice vinegar. You can also use white wine vinegar, though it has a slightly sharper flavor. Start with a smaller amount and adjust to taste.
- → How do I make this nut-free?
Simply omit the cashews or peanuts and increase the toasted sesame seeds to 1/4 cup for added texture. You can also add sunflower seeds or crispy chickpeas as alternative toppings.
- → Can I add protein to make this a complete meal?
Absolutely! Top the salad with grilled chicken, shrimp, salmon, or crispy tofu. Edamame also works wonderfully for a vegetarian protein boost. Add the protein just before serving to keep everything fresh.
- → How long will leftovers keep?
The dressed salad keeps well in an airtight container in the refrigerator for up to 24 hours. The cabbage will soften slightly but remains tasty. For longer storage, keep the dressing separate and toss just before eating.
- → Is this salad spicy?
The sriracha or chili sauce is optional, so you can adjust the heat level to your preference. Without it, the salad has a mild, tangy flavor. Start with a small amount of sriracha and add more if you enjoy spice.