This Asian cabbage salad is packed with vibrant flavors, colorful vegetables, and fresh herbs. And with the homemade ginger sesame dressing it's the perfect mix of sweet, savory, and tangy. Ideal for an easy side dish or lunch during the week.
This Asian cabbage salad (also can be called Asian cabbage slaw) is packed with bright colors and nutrients. It truly represents the saying "eat the rainbow." The fresh veggies, herbs, oranges, and almonds are all tossed in a light sesame ginger dressing. I love this recipe so much that I come back to it again and again.
And the best part... this recipe takes no time at all to whip together. Just some chopping of veggies, whisking of the dressing, and mixing of all the ingredients. Easy, healthy, clean eating, and ready in 20 minutes!
Just like my cucumber and radish salad, superfood salad, healthy broccoli salad, and Paleo coleslaw, this cabbage salad is perfect for entertaining, taking to your next BBQ, or making for the week ahead as a quick and healthy lunch option.
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Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Red cabbage, green cabbage, and carrots - I shred/thinly slice my own cabbage, but I do buy pre-shredded carrots. Feel free to shred all on your own, or buy them all pre-shredded.
- Dark sesame oil - You need dark sesame oil, also called toasted sesame oil or pure sesame oil. Do NOT use standard sesame oil that is clear in color. Not only is it highly refined, but it's also tasteless. You want the flavor of the dark/toasted sesame oil in the dressing.
- Mandarin oranges - I like the taste of fresh mandarin oranges, as opposed to the canned ones in all the juice. I recommend buying cuties or halos. That said, you can for sure use canned mandarin oranges if you'd like (no added sugar or preservatives is recommended-check the ingredients list).
- Coconut aminos - Coconut aminos is a soy-free alternative to soy sauce and a much healthier/cleaner option when wanting the flavor of soy sauce. If you don't have coconut aminos, tamari or regular soy sauce can be used (make sure it's gluten free if needed).
Substitutions
To make vegan, you can use pure maple syrup in place of the honey.
To make nut-free, omit the almonds.
If you're not a fan of almonds, cashews are another great option.
How to Make Asian Cabbage Salad
Step 1: Add all of the salad ingredients (cabbage, carrots, pepper, almonds, mandarin oranges, green onion, and cilantro) to a large salad bowl, or mixing bowl.
Step 2: Whisk all of the dressing ingredients together (avocado oil, rice vinegar, dark sesame oil, coconut aminos, honey, and ginger).
Step 3: Pour dressing over salad ingredients.
Step 4: Toss cabbage salad ingredients with dressing. If time allows, let sit in the fridge for 20-30 minutes to chill and allow flavors to marinate.
Making Ahead & Storing
- Making Ahead: Store the salad ingredients and the dressing separately in the fridge in airtight containers. Dress the salad about 30 minutes to an hour before you are ready to serve it so that the flavors can marinate. If wanting to eat throughout the week, only dress as much of the salad that you will be eating.
- Storing leftovers: Once the salad has been fully made, it lasts for 24 hours in the fridge. It will still be safe to eat for up to 3 days, however, it may be a little soggy. Remember to stir before eating again as the dressing will sink to the bottom.
What to Serve With This Salad
- Turkey Burgers: This Asian coleslaw makes a great side-dish for these turkey burgers.
- Salmon: Serve alongside this air fryer salmon for an easy and protein packed meal.
- Cilantro lime chicken: For a perfect summer grilling night, make alongside this cilantro chicken.
- Pulled pork: You can never go wrong with adding this salad alongside this easy pulled pork.
- Asian cabbage salad with chicken: Bake up some chicken breasts, chop or shred, and add back to the salad for a one-dish Asian salad with chicken.
Expert Tips
- Slicing the cabbage: Start by washing and removing the outer leaves of the cabbage. Next, cut the cabbage head in half, from top to bottom. Then cut into quarters. With the flat side down, thinly slice the cabbage along the long edge.
- Add the almonds right before serving: If you aren't serving this salad right away, or within an hour or so, wait to add the almonds before serving. This way they won't get soggy sitting in the dressing.
- Refrigerate before serving: Place the salad in the fridge for about 30 minutes before serving to allow to chill and the flavors to marinate.
- Add sesame seeds: For a little added crunch and visual appeal, sprinkle with toasted sesame seeds right before serving.
Recipe FAQs
You sure can! Pea pods, shelled edamame, cucumber, orange or yellow sweet peppers, and broccoli slaw would all be great additions to the recipe.
You will for sure want toasted sesame oil, which is sometimes called pure sesame oil or dark sesame oil. Dark sesame oil is known for it's robust flavor, which used to flavor many Asian dishes. Regular/light sesame oil is also highly refined and won't add any flavor. You can also tell the difference between the two as dark sesame oil comes in a small bottle and light sesame oil is sold in much larger bottles.
More Salad Recipes to Try
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Asian Cabbage Salad
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Equipment
- 2 mixing bowls
Ingredients
Ingredients for the Salad
- 3 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 1 cup shredded carrots
- 1 red pepper, thinly sliced
- 1 cup peeled, divided and then cut in half fresh mandarin oranges (Halos or cuties)
- 3 green onions, chopped
- 1 cup chopped fresh cilantro
- ½ cup slivered almonds
Ingredients for the Sesame Ginger Dressing
- 3 tbsp. rice vinegar
- 2 tbsp. dark sesame oil (also called toasted sesame oil or pure sesame oil)
- 3 tbsp. coconut aminos
- 3 tbsp. avocado oil
- 2 tbsp. honey
- 1-2 tsp. freshly grated ginger
Instructions
- In a large bowl, add all of the salad ingredients.
- In a small mixing bowl, whisk together all of the dressing ingredients, starting with 1 tsp. of the grated ginger. Taste and if you'd like a stronger ginger flavor, add additional grated ginger.
- Pour the dressing over the salad and toss to combine. If time allows, place salad in fridge for 30 minutes to chill and allow flavors to marinate.
- Serve and enjoy!
Notes
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- To slice the cabbage, wash and remove the outer leaves of the cabbage. Next, cut the cabbage head in half, from top to bottom, then cut into quarters. With the flat side down, thinly slice the cabbage along the long edge.
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- If you aren't serving this salad right away, or within an hour or so, wait to add the almonds before serving. This will keep them from getting soggy.
- This salad lasts for 24 hours in the fridge. It will still be safe to eat for up to 3 days, however, it may be a little soggy. Remember to stir before eating again as the dressing will sink to the bottom.
- If you'd like to make ahead for food prep, store the salad and dressing separately in the fridge and take out desired portions when ready to eat.
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