Asian Cabbage Salad

The crunch of cabbage hitting the cutting board somehow signals that summer has arrived. I discovered this salad during a heatwave when turning on the oven felt like a terrible mistake, and it has saved me through countless potlucks and weeknight dinners ever since.

My neighbor brought this to our annual block party three years running before I finally cornered her for the recipe. She laughed and admitted it was the one dish her teenagers would actually request, which felt like the highest possible endorsement.

Ingredients

• 4 cups shredded green cabbage: The backbone that provides all that satisfying crunch
• 2 cups shredded red cabbage: Brings stunning color and slightly peppery notes
• 1 medium carrot, julienned: Adds sweetness and beautiful orange flecks throughout
• 3 green onions, thinly sliced: Mild onion flavor that does not overpower the fresh vegetables
• 1/2 cup fresh cilantro leaves, chopped: Bright herbal notes that make everything taste alive
• 1/3 cup roasted cashews or peanuts, roughly chopped: Rich protein that turns this into something substantial
• 2 tablespoons toasted sesame seeds: Nutty sprinkles that elevate every bite
• 3 tablespoons toasted sesame oil: The deep aromatic foundation that makes the dressing unforgettable
• 2 tablespoons rice vinegar: Subtle acidity that cuts through the rich sesame
• 1 tablespoon soy sauce or tamari: Salty umami that ties all flavors together
• 1 tablespoon fresh lime juice: Bright pop that prevents the dressing from feeling too heavy
• 1 tablespoon honey or maple syrup: Just enough sweetness to balance the tang
• 1 tablespoon freshly grated ginger: Spicy warmth that makes the dressing sing
• 1 garlic clove, minced: Essential background notes that people notice without knowing why
• 1 teaspoon sriracha or chili sauce: Optional heat for those who like a little kick

Instructions

Prep your rainbow of vegetables:

Toss both cabbages, carrot, green onions, and cilantro in your largest bowl until they are beautifully mingled

Whisk up the magic dressing:

Combine sesame oil, rice vinegar, soy sauce, lime juice, honey, ginger, garlic, and sriracha in a small jar and shake until emulsified

Bring it all together:

Pour the dressing over the vegetables and toss with clean hands until every leaf glistens

Add the finishing crunch:

Sprinkle in the roasted nuts and sesame seeds right before serving to maintain their texture

Timing is everything:

Serve immediately for ultimate crunch or refrigerate up to two hours if you need to prep ahead

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This salad has become my contribution to every shared table because someone always asks for the recipe. Watching skeptics turn into converts after that first crunchy bite has become one of my favorite kitchen moments.

Make It Your Own

Sometimes I add thinly sliced bell peppers or snap peas when I need more color. The beauty of this base is that it plays nicely with whatever crisp vegetables are hiding in your crisper drawer.

Protein Boosts

Grilled chicken, shrimp, or crispy tofu transform this from a side into a complete meal. I often double the cabbage mixture and keep it dressed in the fridge for instant lunch foundations all week.

Dressing Swaps

Ran out of rice vinegar? Apple cider vinegar works beautifully in a pinch. Just taste as you go since the flavor profile will shift slightly more toward the fruity side.

• Use a mandoline if you want perfectly uniform ribbons of cabbage
• Massage the cabbage with a pinch of salt before dressing if you prefer it more tender
• Keep the nuts separate until serving to maintain their perfect crunch

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This recipe proves that the most vibrant dishes often require no heat at all. Happy crunching.

Recipe Questions & Answers

→ What types of cabbage are best for this salad?

Both green and red cabbage are ideal for this salad, providing a good balance of color, crunch, and flavor. You can use a mix of both or primarily one, depending on your preference. Ensure they are thinly shredded for the best texture.

→ Can I prepare this salad in advance?

Yes, you can prepare the vegetables and the dressing separately a few hours ahead. Combine them just before serving to maintain maximum crunch. If tossing beforehand, it's best to serve within 2 hours to prevent sogginess.

→ How can I customize this salad?

For extra crunch, consider adding thinly sliced bell pepper or snap peas. To make it a heartier meal, top with grilled chicken, shrimp, or tofu. You can also experiment with different nuts like almonds or omit nuts entirely for an allergy-friendly version.

→ Is this dish suitable for specific diets?

This salad is naturally vegan when using maple syrup instead of honey. For a gluten-free version, be sure to use tamari instead of regular soy sauce. It is also dairy-free.

→ What pairs well with this Asian Cabbage Salad?

This versatile salad is excellent with grilled meats, such as chicken or pork, and complements noodle dishes beautifully. It can also stand alone as a light and refreshing meal, particularly during warmer weather.