Save This Asian Cabbage Salad is a vibrant and crunchy addition to any meal, featuring crisp shredded cabbage tossed in a savory sesame-ginger dressing. This refreshing side dish is perfect for pairing with grilled meats, noodles, or serving as a light standalone meal for a quick lunch.
Save The combination of green and red cabbage provides a beautiful contrast and a robust texture that holds up well under the dressing. The addition of fresh cilantro and green onions brings a layer of aromatic freshness that complements the nutty richness of the cashews and sesame seeds.
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 medium carrot, julienned
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
- 1/3 cup roasted cashews or peanuts, roughly chopped
- 2 tablespoons toasted sesame seeds
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon sriracha or chili sauce (optional)
Instructions
- Step 1: Prep the Vegetables
- In a large bowl, combine shredded green and red cabbage, carrot, green onions, and cilantro.
- Step 2: Whisk the Dressing
- In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce (or tamari), lime juice, honey (or maple syrup), ginger, garlic, and sriracha until well blended.
- Step 3: Toss and Coat
- Pour the dressing over the cabbage mixture. Toss well to coat all the vegetables evenly.
- Step 4: Add Crunch
- Add the chopped roasted nuts and toasted sesame seeds. Toss again just before serving.
- Step 5: Serving
- Serve immediately for maximum crunch, or refrigerate for up to 2 hours to let flavors meld.
Zusatztipps für die Zubereitung
For extra crunch, you can add thinly sliced bell pepper or snap peas to the mixture. If you find yourself without rice vinegar, apple cider vinegar can be used as a suitable substitute for the dressing.
Varianten und Anpassungen
To make this recipe nut-free, simply omit the cashews or peanuts and increase the amount of toasted sesame seeds. For those on a gluten-free diet, ensure you use tamari in place of standard soy sauce.
Serviervorschläge
This salad makes a fantastic base for a heartier meal; simply top it with grilled chicken, shrimp, or tofu. It also serves as a bright companion to spicy noodle dishes or grilled fish.
Save Whether you're prepping ahead for a meal or looking for a last-minute side dish, this Asian Cabbage Salad offers a burst of nutrition and flavor that everyone will enjoy. Its simplicity and versatility make it a must-have in your recipe collection.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours in advance. Keep the dressing separate and toss just before serving to maintain maximum crunch. Add nuts and sesame seeds right before serving for best texture.
- → 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 the flavor profile will be slightly different. 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 3-4 tablespoons for added texture and flavor. Sunflower seeds also make an excellent nut-free alternative.
- → Can I add protein to make this a main dish?
Absolutely! Top with grilled chicken, shrimp, tofu, or edamame to transform this side dish into a complete meal. The sesame-ginger dressing pairs wonderfully with various proteins.
- → Is this salad gluten-free?
It can be! Simply use tamari instead of regular soy sauce. Always check labels on all ingredients, especially sriracha and any pre-packaged items, to ensure they're certified gluten-free.
- → How long will leftovers stay fresh?
Store dressed salad in an airtight container in the refrigerator for up to 24 hours. The cabbage will soften slightly but still remains flavorful. For best results, store dressing separately and toss when ready to eat.