Add the perfect amount of crunch to your next Asian-inspired weeknight dinner!
Cabbage can be a polarizing vegetable for some, and honestly, I get it. Raw, it can be bitter and even sulfuric. But in cultures across Asia, you’ll find this cruciferous veggie fresh, stir-fried until tender, pickled until tangy, or fermented—and every single version is delicious. It’s how you prepare and dress your cabbage that makes all the difference.
This Asian cabbage salad is crisp, refreshing, and layered with sweet and tangy flavors that make every bite better than the last. Whenever my husband and I don’t feel like cooking but still want something fresh, crunchy, and easy, this cabbage salad is our go-to. We love to throw it together alongside miso-glazed salmon, some quick-pickled takuan, and sushi rice. The whole thing makes dinner feel more special and complete. Plus, cabbage is a hearty veggie that stays crisp for days (unlike lettuce), so it’s perfect for meal prep or enjoying leftovers throughout the week.
Is This Asian Cabbage Salad Healthy?
Yes, for the most part. Cabbage is full of fiber, vitamin K, and vitamin C and is one of my favorite veggies to have on hand. However, it’s important to note that its high insoluble fiber content can cause digestive discomfort in some people, particularly when consumed in large amounts. Carrots, ginger, and green onions are also loaded with antioxidants, vitamins, and minerals.
This recipe is vegetarian-friendly, but to make it vegan, simply swap the honey for agave, maple syrup, or your favorite sweetener.
The Finer The Shred, The Better
Something truly magical happens when you slice a cabbage as thinly as possible before dressing it in a bright, tart dressing. The reason why this recipe calls for finely shredded cabbage is because it essentially “cooks” in the dressing as it sits. The vinegar’s acid acts as a quick pickle for the cabbage and carrots, softening them and giving them a sharp, tangy flavor without the need for months of pickling in salt.
This style of salad is prominent in Japanese cuisine, and you’ll often find shredded cabbage soaked in cold water to enhance its crispness, then served plain or dressed with shio kombu (salted dried kelp) and sesame oil. Its simple and fresh flavor contrasts with heavier main dishes, like tonkatsu (breaded pork cutlet) or korokke (croquettes) that you’ll often find served in Japanese izakaya (bars).
Can I Prep This Ahead?
I would actually recommend making this salad in advance, as giving the flavors time to mingle results in a much more balanced salad. I usually make this salad 1 hour before serving it, and I store it in an airtight container in the refrigerator. The salad is also great for meal prepping at the beginning of the week, but because the vinegar will continue to pickle the ingredients the longer it is stored, try to finish it within 4 days.
Serving Suggestions
While it’s not necessary to serve this salad with a Japanese-inspired meal, part of the joy in exploring new dishes and flavors is experiencing how these ingredients have been used for generations in different cultures. It’s an opportunity to discover new ways of cooking while enjoying familiar ingredients.
While it does contain cabbage already, this salad is a bright contrast to one of my favorite Japanese dishes, Okonomiyaki (Japanese Pancakes). For a quick and easy dinner, try Teriyaki Chicken or a Miso Steak Sheet-Pan Dinner as the protein, served with this cabbage salad and some plain sushi rice on the side.
Ingredients
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- 1/2 cup green onions thinly sliced
- 1/4 cup cilantro chopped
- 2 tablespoons sesame seeds toasted
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes optional
Instructions
- In a large bowl, combine green cabbage, red cabbage, carrots, green onions, and cilantro, and set aside.
- In a dry skillet over medium heat, toast the sesame seeds until golden brown, about 3-4 minutes, stirring frequently to prevent burning.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes if using.
- Pour the dressing over the salad and toss well to evenly coat. Sprinkle toasted sesame seeds on top and serve immediately, or let it sit in the refrigerator for 1 hour to meld the flavors.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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