This Asian cabbage salad is crisp, fresh, and full of flavor. A simple dressing of sesame oil, vinegar, and soy sauce gives it a wonderfully savory, tangy flavor.
I received this cabbage salad recipe from my mother-in-law, and it has become a family favorite. Unlike my creamy homemade coleslaw, it has a savory, tangy Asian-inspired flavor that pairs well with Asian-style dishes. Best of all, you can make it a few hours ahead, and it tastes even better after chilling in the fridge.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Shredded cabbage: To make life easy, I use a bag of pre-shredded coleslaw. But it's not difficult to shred cabbage with a sharp knife, as I do in this fried cabbage recipe.
- Sesame oil: I use toasted sesame oil.
- Rice vinegar: I don't recommend using distilled white vinegar. It's too acidic.
- Reduced-sodium soy sauce: You can use a gluten-free alternative if needed.
- Red pepper flakes: They don't make the salad very spicy, but they add a nice layer of flavor. If you want the salad to be truly spicy, increase the amount you use according to your taste.
Variations
- Sometimes, I use broccoli slaw in this recipe. It's just as good as cabbage slaw.
- You can substitute apple cider vinegar or white wine vinegar for rice vinegar.
- Add shredded cooked chicken and turn this salad into a main dish salad, similar to this Chinese chicken salad. If you go this route, increase the dressing ingredients by 50%.
- Add ¼ cup of slivered almonds for extra crunch, as shown in the image below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the shredded cabbage in a large bowl. Add the scallions, sesame oil, rice vinegar, soy sauce, and red pepper flakes.
Mix well with a large spoon. Let the flavors meld for 30 minutes. Mix again before serving.
This is a new family favorite!
Lisa Bobich
Read more comments
This is a new family favorite!Recipe Tips
- Allowing the flavors to meld for at least 30 minutes is important. It does make a difference. You can let the salad rest at room temperature for up to an hour. If you plan to let it rest for longer, it's best to cover it and keep it in the fridge.
- Toasted sesame oil is extra flavorful, but regular unrefined sesame oil will work, too. However, refined sesame oil is nearly flavorless, so it's not recommended. It works well for cooking, not for dressing a salad.
- White vinegar is harsh and acidic, while rice vinegar is very mild, almost sweet. They have a completely different flavor profile. If you're out of rice vinegar, try using white wine vinegar.
Recipe FAQs
Yes. Remove any damaged outer leaves, rinse the cabbage under cool water, and dry it thoroughly before slicing. Excess water can dilute the dressing.
Yes. Red cabbage works well and adds beautiful color, although it tends to be slightly firmer than green cabbage. You can also use a combination of the two.
After adding the dressing, gently massage the cabbage with clean hands for a minute or two. This helps soften its fibers without making it limp.
You can keep the leftovers in an airtight container (like the one shown below) in the fridge for 3-4 days. In fact, this salad tastes even better the next day and keeps tasting great right up to the last day you keep it. Stir it one more time before serving.
Serving Suggestions
This salad pairs well with any Asian-style main dish. I often serve it with Asian meatballs (shown in the photo below), sweet-and-sour meatballs, sesame shrimp, or Asian salmon.
But this salad is versatile enough that I sometimes serve it with "regular" main dishes such as baked chicken breast, baked chicken thighs, or baked pork chops.
Recipe Card
Asian Cabbage Salad with Sesame Dressing
Video
Ingredients
- 12 ounces shredded cabbage - 5 cups; I use a bag of coleslaw mix
- ¼ cup scallions - green parts only, thinly sliced
Dressing:
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce - or a gluten-free alternative
- ¼ teaspoon red pepper flakes
Instructions
- Place the shredded cabbage in a large bowl. Add the scallions.12 ounces shredded cabbage, ¼ cup scallions
- Add the sesame oil, rice vinegar, soy sauce, and red pepper flakes.2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons reduced-sodium soy sauce, ¼ teaspoon red pepper flakes
- Mix well with a large spoon. Let the flavors meld for 30 minutes. Mix again before serving.
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- Allowing the flavors to meld is important. It does make a difference. You can let the salad rest at room temperature for up to an hour. If you plan to let it rest for longer, it's best to cover it and keep it in the fridge.
- I don't recommend using regular vinegar in the dressing. White vinegar is harsh and acidic, while rice vinegar is very mild, almost sweet.
- Toasted sesame oil is extra flavorful, but regular unrefined sesame oil will work, too. However, refined sesame oil is nearly flavorless, so it's not recommended. It works well for cooking, not for dressing a salad.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. In fact, this salad tastes even better the next day and keeps tasting great right up to the last day you keep it. Just remember to stir it one more time before serving.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lisa Bobich says
This is a new family favorite!
Vered DeLeeuw says
I'm so glad to hear, Lisa! Thank you!!!
dee says
Yum. I added almond slivers and feta cheese and is yum
Vered DeLeeuw says
Glad you liked it, Dee! Love your additions - thanks for sharing!
David says
Great tasting Asian flavors!
Vered DeLeeuw says
Glad you liked it, David!
Deb Dotters says
A bit salty for my taste. I added some sugar and would use low sodium soy sauce. But great otherwise! I fun way to eat cabbage!
Vered DeLeeuw says
The recipe calls for light soy sauce. Perhaps the wording isn't clear. I'll go ahead and change it to "reduced sodium."