Sesame Cabbage Salad

Why You’ll Love This Recipe

I appreciate how simple and fast this salad is to prepare. The cabbage stays crisp, the scallions and cilantro add freshness, and the sesame dressing coats every bite with rich flavor. I also enjoy how versatile it is since I can serve it alongside grilled meats, stir-fries, rice dishes, or enjoy it on its own as a light meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 head cabbage, shredded (280g)
• 1 bunch scallions, thinly sliced on a bias (35g)
• 2 tablespoons finely sliced cilantro
• 2 tablespoons sesame oil (16g)
• 2 tablespoons soy sauce (16g)
• 2 tablespoons honey (30g)
• 2 tablespoons lemon juice (24g)
• 1 clove garlic, grated
• 1/2 teaspoon white pepper
• 1/2 cup slivered almonds, toasted (60g)
• 2 tablespoons toasted sesame seeds or black sesame seeds (12g)

Directions

1. I shred the cabbage, scallions, and cilantro.
2. I quarter the cabbage into wedges and remove the core. Using a mandoline or a sharp knife, I shred the cabbage thinly and place it in a large mixing bowl.
3. I thinly slice the scallions on a bias and finely slice the cilantro before adding them to the bowl with the cabbage.
4. In a small bowl or jar, I whisk together the sesame oil, soy sauce, honey, lemon juice, grated garlic, and white pepper until well combined.
5. I pour the dressing over the cabbage mixture.
6. I sprinkle in the toasted slivered almonds and sesame seeds.
7. I toss everything thoroughly until the vegetables are evenly coated in the dressing.
8. I taste the salad and adjust the salt if needed.
9. I serve immediately and garnish with extra sesame seeds if desired.

Servings and Timing

• Servings: 2
• Preparation Time: 10 minutes
• Cooking Time: 0 minutes
• Total Time: 10 minutes

Variations

I sometimes substitute the almonds with toasted peanuts or cashews for a different type of crunch.

I enjoy adding shredded carrots for extra color and a touch of sweetness.

I occasionally mix in thinly sliced red bell peppers to create a more colorful salad.

I like adding shredded cooked chicken or edamame when I want to turn this side dish into a more substantial meal.

storage/reheating

I prefer serving this salad immediately for the best texture and crunch.

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. The cabbage remains flavorful, although it softens slightly as it sits.

I do not recommend reheating this salad since it is intended to be enjoyed cold and fresh.

FAQs

Can I make this salad ahead of time?

I can prepare the vegetables and dressing separately a few hours in advance, then toss everything together just before serving for the freshest texture.

Can I use red cabbage instead of green cabbage?

I often use red cabbage, and it works wonderfully while adding extra color to the dish.

What can I substitute for honey?

I sometimes use maple syrup or agave nectar when I need an alternative sweetener.

Is this salad gluten-free?

I can make it gluten-free by using a gluten-free soy sauce or tamari in place of regular soy sauce.

How do I keep the almonds crunchy?

I add the toasted almonds right before serving so they maintain their crisp texture.

Conclusion

I find this Sesame Cabbage Salad to be one of the easiest and most flavorful side dishes I can make. The crunchy vegetables, toasted nuts, and savory sesame dressing come together in just minutes, making it perfect for busy days. Whether I serve it alongside an Asian-inspired meal or enjoy it as a light lunch, it always delivers fresh flavor and satisfying texture.

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