Crunchy Asian Cabbage Salad with Sesame Ginger Dressing
A vibrant, crunchy salad with a perfect balance of sweet, tangy, and savory flavors. The homemade sesame ginger dressing adds a zesty, aromatic kick that makes this salad a refreshing and satisfying meal or side.
Ingredients
Ingredients
- 4 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 cup carrots julienned or coarsely grated
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup green onions thinly sliced, green and white parts
- 1/4 cup fresh cilantro roughly chopped
- 1/4 cup roasted peanuts coarsely chopped
- 2 tbsp toasted sesame seeds for garnish
- 3 tbsp rice vinegar unseasoned
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup for vegan option
- 1 tsp fresh ginger grated
- 1 tsp garlic minced
- 1 tsp sriracha optional, for heat
Notes
Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cabbage will continue to soften, but the flavors will meld beautifully. Make-Ahead Tip: The vegetables can be prepped up to a day in advance and stored separately. The dressing can be made and refrigerated for up to 3 days. Combine just before serving for maximum crunch. Substitutions: For a nut-free version, omit the peanuts and use sunflower seeds or extra sesame seeds. For a different protein, add shredded rotisserie chicken or baked tofu. Serving Suggestion: This salad pairs wonderfully with grilled chicken, fish, or as a side to Asian-inspired noodle dishes.