• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegetable Recipes » Asian Cabbage Salad

    Asian Cabbage Salad

    Last updated: May 27, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Delicious Asian cabbage salad boasts a wonderfully complex flavor profile thanks to a tasty dressing of sesame oil, vinegar, and soy sauce.

    I love that you can make it ahead of time, refrigerate it for a few hours, and then serve it. Needless to say, the leftovers are really good!

    Asian cabbage salad served in a bowl with chopsticks.

    I got the recipe for this wonderful 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 an easy one.

    While very easy to make, this salad does not lack in the flavor department! It's one of my favorite salads, and my entire family enjoys it. Not surprisingly, it goes especially well with Asian-style main dishes.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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: 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.

    Sesame oil: I like to use toasted sesame oil. It's so flavorful! But any sesame oil will be great in this salad.

    Rice vinegar: Apple cider vinegar or white wine vinegar work too. I don't recommend using distilled white vinegar, though. It's too acidic and it won't taste good in this salad.

    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. If you actually want the salad to be spicy, you can increase the amount you use according to your personal taste.

    Instructions

    Making this Asian cabbage salad is truly easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Your first step is to quickly mix the dressing ingredients: Sesame oil, vinegar, soy sauce, and red pepper flakes.

    Nest, place shredded cabbage in a serving bowl. Add the tasty dressing and mix well.

    Let the salad rest for 30 minutes to allow the flavors to meld. Mix again, and serve.

    Steps for making Asian cabbage salad: a photo collage

    Expert tip

    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.

    Frequently asked questions

    Can I use regular vinegar instead of rice vinegar?

    I don't recommend it. 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.

    Should I use Chinese cabbage in this recipe?

    You can if you'd like to, but it's fine to use regular cabbage. It's easiest to use a pre-shredded coleslaw mix and it's also prettier, thanks to the addition of purple cabbage and carrots.

    What is the best sesame oil to use in a salad?

    I like to use dark unrefined sesame oil. It's not suitable for cooking because of its low smoke point, but its bold flavor makes it excellent as a condiment. Toasted sesame oil is another excellent option.

    Serving suggestions

    This tasty 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 or crispy baked chicken thighs.

    Storing 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, and it keeps tasting great right up to the last day you keep it. Just remember to give it another good stir before serving it.

    Asian cabbage salad served in a white bowl with chopsticks.

    Related recipes

    • Cabbage Stir-Fry
    • Chinese Chicken Salad
    • Asian Brussels Sprouts
    • Asian Cucumber Salad

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Asian Cabbage Salad
    4.97 from 161 votes
    Pin Recipe Share on Facebook Print Recipe

    Asian Cabbage Salad

    In this tasty Asian cabbage salad, a simple dressing of sesame oil, vinegar and soy sauce results in delightfully complex flavors.
    Prep Time10 mins
    Rest time30 mins
    Total Time40 mins
    Course: Salad
    Cuisine: Asian
    Servings: 4 servings
    Calories: 88kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 12 oz 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 light soy sauce (or use a gluten-free alternative)
    • ¼ teaspoon red pepper flakes

    INSTRUCTIONS

    • Place the shredded cabbage in a large bowl.
    • Add the scallions.
    • Add the 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.

    WATCH THE VIDEO:

    NOTES

    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.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 471mg | Fiber: 2g | Sugar: 3g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Vegetable Recipes

    • Shiitake Mushrooms: Two Ways
    • Spinach Fritters
    • Spaghetti Squash Noodles
    • Cauliflower Stuffing

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Comforting soups

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023