Description
A crisp, refreshing Asian-style cabbage salad tossed in a tangy sesame-soy dressing, perfect as a light side or lunch.
Ingredients
Units
Scale
- 4 cups shredded green cabbage (about half a medium cabbage)
- 2 cups shredded purple cabbage
- 1 cup grated carrots (2 medium carrots)
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced diagonally
- 2 tablespoons chopped fresh cilantro (optional)
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon chopped peanuts or cashews (optional)
- Dressing: 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey or sugar
- 1 teaspoon finely grated ginger
- 1 small garlic clove, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, carrots, bell pepper, and green onions.
- In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey (or sugar), ginger, garlic, and red pepper flakes until well blended.
- Pour the dressing over the vegetables and toss thoroughly to coat everything evenly.
- Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld. For best results, refrigerate for 30 minutes.
- Before serving, sprinkle with toasted sesame seeds, chopped peanuts or cashews, and cilantro if using.
- Serve chilled or at room temperature.
Notes
- Make ahead: Dressing can be mixed and stored separately up to 3 days ahead.
- Customize: Add shredded daikon, snap peas, or mandarin segments for variation.
- Storage: Keeps well in the fridge for up to 3 days; toss again before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg