Create a refreshing, crunchy Asian Cabbage Salad that comes together in minutes. This healthy vegetable side dish uses a zesty sesame ginger dressing, perfect for meal prep or a light lunch.
Author:Cat
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:6 servings 1x
Category:Side Dish
Method:Tossing
Cuisine:Asian Inspired
Diet:Vegetarian
Ingredients
Scale
6 cups shredded green and purple cabbage mix
1 cup shredded carrots
1/2 cup sliced green onions
1/4 cup toasted slivered almonds
2 tablespoons sesame seeds, toasted
1/4 cup rice vinegar
3 tablespoons soy sauce or tamari
2 tablespoons sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup neutral oil, like canola or grapeseed
Instructions
Prepare the vegetables: Place the shredded cabbage, carrots, and green onions into a very large bowl.
Make the dressing: In a small jar with a tight-fitting lid, combine the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Seal the jar and shake well until the dressing emulsifies.
Add the oil: Slowly stream in the neutral oil while continuing to shake the jar until the dressing is fully combined and slightly thickened.
Dress the salad: Pour about three-quarters of the dressing over the cabbage mixture. Toss everything thoroughly to coat the vegetables evenly.
Add crunch: Add the toasted slivered almonds and sesame seeds. Toss briefly one more time.
Serve or store: Serve immediately for maximum crunch, or refrigerate for up to 4 hours. Add more dressing just before serving if the salad seems dry.
Notes
For a protein-rich cabbage salad, add 1 cup of shelled edamame or shredded cooked chicken breast to the mix.
This vinegar based cabbage salad holds its crunch well, making it an excellent choice for meal prep lunches.
If you want a creamier texture, add 2 tablespoons of peanut butter to the dressing ingredients before shaking.