Ginger Sesame Cabbage Salad Recipe

Introduction

This Ginger Sesame Cabbage Salad is a vibrant and crunchy dish packed with fresh vegetables and a zesty, flavorful dressing. It’s perfect as a light lunch or a tasty side that complements any meal. Easy to prepare and full of texture, this salad offers a delightful balance of sweet, tangy, and savory notes.

Ingredients

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 large carrot, julienned
• 2 green onions, sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup toasted sesame seeds
• ¼ cup slivered almonds (optional)
• 3 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup for vegan)
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame seeds
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)

Instructions

1. Step 1: Shred the green and purple cabbage, julienne the carrot, slice the green onions, and chop the fresh cilantro. Place all the vegetables in a large mixing bowl.
2. Step 2: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, sesame seeds, garlic powder, and red pepper flakes if using, until smooth and well combined.
3. Step 3: Pour the dressing over the vegetables and toss thoroughly to coat everything evenly.
4. Step 4: Let the salad sit for 10 to 15 minutes to allow the flavors to meld together beautifully.
5. Step 5: Just before serving, sprinkle toasted sesame seeds and slivered almonds on top for extra texture and flavor.

Tips & Variations

• Make it vegan by replacing honey with maple syrup or agave nectar.
• For added crunch, toss in chopped peanuts or cashews along with the almonds.
• Boost protein by adding grilled chicken, tofu, or shrimp.
• Give it a spicy kick by increasing red pepper flakes or adding a dash of sriracha to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. If the salad becomes slightly soggy, refresh it by adding a little extra fresh cabbage or carrot. Reheat is not recommended as this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the vegetables and dressing ahead of time, but it’s best to combine and dress the salad shortly before serving to keep it crisp and fresh.

Is this salad gluten-free?

It can be gluten-free if you use tamari or a gluten-free soy sauce in the dressing instead of regular soy sauce.

Ginger Sesame Cabbage Salad Recipe

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4.7 from 207 reviews

A refreshing and crunchy Ginger Sesame Cabbage Salad featuring a vibrant mix of green and purple cabbage, carrots, and fresh herbs tossed in a flavorful sesame-ginger dressing. Perfect as a light side dish or a nutritious snack with a delightful balance of sweet, tangy, and savory notes.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Base:

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 large carrot, julienned
• 2 green onions, sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup toasted sesame seeds
• ¼ cup slivered almonds (optional)

Dressing:

• 3 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup for vegan)
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame seeds
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)

Instructions

1. Prepare the Vegetables: Shred the green and purple cabbage, julienne the carrot, slice the green onions, and chop the fresh cilantro. These fresh veggies form the crunchy base of the salad.
2. Make the Dressing: In a small bowl, thoroughly whisk together the sesame oil, rice vinegar, soy sauce, honey, grated fresh ginger, sesame seeds, garlic powder, and red pepper flakes if using. This dressing is the key to the salad’s bold, nutty flavor.
3. Toss Everything Together: In a large mixing bowl, combine the shredded cabbage, julienned carrot, sliced green onions, and chopped cilantro. Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
4. Let the Flavors Meld: Allow the salad to rest for 10-15 minutes at room temperature so the ingredients can absorb the dressing and the flavors can develop fully.
5. Finish with Toppings: Just before serving, sprinkle the salad with toasted sesame seeds and slivered almonds to add an extra layer of crunch and nutty flavor.

Notes

• For a vegan version, replace honey with maple syrup or agave nectar.
• Add chopped peanuts or cashews for additional crunch and texture.
• Boost protein by adding grilled chicken, tofu, or shrimp to the salad.
• Increase the red pepper flakes or add sriracha to the dressing for a spicier kick.
• Use tamari instead of soy sauce to make this salad gluten-free.

Keywords: Ginger Sesame Cabbage Salad, Asian Cabbage Salad, Sesame Dressing Salad, Healthy Side Dish, Vegan Salad Option, Gluten-Free Salad