Asian Cabbage Salad Recipe

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

Course Salad

Cuisine Asian

Prep Time 10

Rest time 30

Total Time 40

Servings servings

Calories 88kcal

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.

Seasonings, especially salt, are 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.