Asian Cabbage Salad

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 Asian cabbage salad from my mother in law. She and my late father in law used to love Asian food, and this is one of her easier recipes.

While very easy, this salad does not lack in the flavor department! It’s actually one of my favorite salads, and my entire family enjoys it.

The ingredients you’ll need

You’ll only need five simple ingredients to make this flavorful salad. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

1. Shredded cabbage. I make my life super easy by using a bag of pre-shredded coleslaw.
2. Sesame oil
3. Rice vinegar (apple cider vinegar or white wine vinegar works too)
4. Light soy sauce (or a gluten-free alternative)
5. Red pepper flakes

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 easy dressing.
2. Add to shredded cabbage.
3. Mix, and let 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. 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.

Is this a healthy recipe?

I think it is. Cabbage is very healthy, and so is sesame oil.

Personally, I do not object to fermented soy sauce. But if you do, you can easily make this a paleo recipe by using a soy sauce substitute such as coconut aminos. If you do, taste the salad and decide if you want to add some salt.

I would, however, urge you to enjoy this salad in moderation. Raw cabbage can be unhealthy when eaten in large quantities.

What to serve with Asian cabbage salad

It makes a wonderful side dish to any Asian-style main dish, such as Asian meatballs or soy sauce chicken.

What about leftovers?

If you have leftovers, they keep well in the fridge, in a sealed container, for 3-4 days. In fact, this salad tastes even better the next day!

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4.96 from 91 votes

Asian Cabbage Salad

In this tasty and healthy 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

Keyword: cabbage

Servings: 4 servings

Calories: 93

Author: Vered DeLeeuw

INGREDIENTS

• 16 oz shredded cabbage (I use a bag of pre-shredded coleslaw)

Dressing:

• 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

INSTRUCTIONS

• 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.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Asian Cabbage Salad

Amount Per Serving

Calories 93 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 480mg21%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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