Go Back

Crunchy Asian Cabbage Salad

A refreshing and vibrant salad that combines the crispness of cabbage, the sweetness of carrots, and the nutty crunch of almonds in a delicious dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded cabbage (green or purple, or a mix for color) Freshness is key!
  • 1 cup shredded carrots Use fresh, colorful carrots.
  • 1/2 cup green onions, sliced Use both white and green parts.
  • 1/4 cup cilantro, chopped (optional) Omit if not a cilantro fan.
  • 1/4 cup sesame seeds Add for extra crunch.
  • 1/2 cup sliced almonds Can substitute with other nuts.
Dressing Ingredients
  • 3/4 cup soy sauce Use low-sodium for a lighter taste.
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey or maple syrup Use maple syrup for vegan option.
  • 1 teaspoon grated ginger Fresh ginger recommended.

Method
 

Preparation
  1. Wash and shred your cabbage and carrots. Use a sharp knife for the cabbage and a grater for the carrots if preferred.
  2. Chop the green onions into thin slices, avoiding any wilted parts.
  3. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and grated ginger. Taste and adjust the sweetness.
Assembly
  1. In a large bowl, mix the shredded cabbage, carrots, sliced green onions, and cilantro.
  2. Pour the dressing over the top and toss everything together until well-coated.
  3. Gently fold in the sesame seeds and sliced almonds.
Final Touch
  1. Before serving, taste your salad and add more dressing or toppings if desired.
  2. Serve immediately or let it sit for about 15 minutes to allow the flavors to blend.

Notes

For best results, dress your salad just before serving to keep veggies crisp. Leftovers can be stored in an airtight container for up to 2 days. Avoid freezing as it affects the texture.