Delicious Asian cabbage salad has wonderfully complex flavors thanks to a flavorful dressing of sesame oil, vinegar, and soy sauce.
I got the recipe for this delicious salad from my mother in law. She and my late father in law used to love Asian food. Many of their recipes were quite elaborate, but this is actually one of her easier recipes.
While very easy to make, this salad does not lack in the flavor department! It’s actually one of my favorite salads, and my entire family enjoys it. It goes really well with Asian-style main dishes.
The ingredients you’ll need
You’ll only need five simple ingredients to make this flavorful Asian cabbage salad. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Shredded cabbage: I make my life super easy by using a bag of pre-shredded coleslaw.
Sesame oil: I like to use toasted sesame oil. It’s so flavorful!
Rice vinegar: Apple cider vinegar or white wine vinegar work too. I don’t recommend using distilled white vinegar, though. It’s too acidic.
Light soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.
Red pepper flakes: They don’t make the salad very spicy, but they do add a nice layer of flavor.
How to make Asian cabbage salad
Scroll down to the recipe card for the detailed instructions. It’s a VERY easy recipe! Here are the basic steps:
1. Quickly mix the dressing ingredients: sesame oil, vinegar, soy sauce, and red pepper flakes.
2. Add the dressing to shredded cabbage and mix well.
3. Let the salad rest for 30 minutes to allow the flavors to meld.
Allowing the flavors to meld is important. It does make a difference. You can let it rest at room temperature for up to an hour. If you plan to let it rest for longer, cover and keep it in the fridge.
To make my life easy, I use a bag of pre-shredded coleslaw in this recipe. But it’s not difficult to shred cabbage with a sharp knife! So any way you make it, this is a very easy salad to prepare.
What to serve with Asian cabbage salad
This nutritious salad makes a wonderful side dish to any Asian-style main dish. I often serve it with Asian meatballs or with soy sauce chicken. But it’s actually versatile enough that I sometimes serve it with “regular” main dishes such as baked chicken breast.
What about leftovers?
Leftovers keep well in the fridge, in a sealed container, for 3-4 days. In fact, this salad tastes even better the next day! Just give it another mix before serving.
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Asian Cabbage Salad
- 16 oz shredded cabbage (I use a bag of pre-shredded coleslaw)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 1/4 teaspoon red pepper flakes
- Place the shredded cabbage in a large bowl.
- Whisk together the dressing ingredients. Pour over the cabbage. Mix well with a large spoon.
- Let the flavors meld for 30 minutes before mixing again and serving.