Easy Asian Cabbage Salad with Sesame Ginger Vinaigrette
Make this fresh, crunchy cabbage salad with a bright sesame ginger dressing. It is a quick, healthy side dish perfect for BBQs, picnics, or simple weeknight dinners.
- 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: Vegan
Ingredients
Scale
- 6 cups shredded green and purple cabbage mix
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce or tamari
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 2 tablespoons sesame seeds, toasted (for garnish)
Instructions
- Prepare the vegetables: In a large bowl, combine the shredded cabbage, carrots, green onions, and cilantro.
- Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, honey or maple syrup, Dijon mustard, and black pepper until fully combined.
- Dress the salad: Pour the sesame ginger vinaigrette over the cabbage mixture. Toss well to coat all the vegetables evenly.
- Chill: Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. This step improves the texture.
- Serve: Before serving your cabbage salad, toss it again and sprinkle with toasted sesame seeds.
Notes
- For extra crunch, add 1/2 cup of slivered almonds or crispy chow mein noodles just before serving.
- This cabbage salad holds up well for meal prep; store the dressing separately if preparing more than one day ahead.
- This recipe is naturally vegan and vegetarian.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 6
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 2
- Cholesterol: 0