Crunchy Asian Cabbage Salad

A fresh and colorful salad made with crisp green and purple cabbage, crunchy carrots, cucumber, and a flavorful sesame dressing. It’s light, refreshing, and perfect as a side dish or easy lunch.

Ingredients

• 4 cups finely shredded green cabbage
• 2 cups shredded purple cabbage
• 1 large carrot, julienned or shredded
• 1 cucumber, thinly sliced
• ½ cup green onions, sliced
• ¼ cup fresh cilantro, chopped
• ⅓ cup roasted peanuts, chopped

For the Dressing

• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1½ tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp fresh lime juice
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1 tsp sesame seeds
• ¼ tsp black pepper

Instructions

1. Add the green cabbage, purple cabbage, carrot, cucumber, green onions, cilantro, and peanuts to a large bowl.
2. In a separate bowl, whisk together the olive oil, soy sauce, rice vinegar, honey, sesame oil, lime juice, garlic, ginger, sesame seeds, and black pepper.
3. Pour the dressing over the vegetables.
4. Toss thoroughly until all the vegetables are evenly coated.
5. Let the salad rest for 10–15 minutes before serving to allow the flavors to blend.
6. Garnish with extra peanuts, sesame seeds, and cilantro if desired.
7. Serve chilled or at room temperature.

Q&A

Q: Can I make this salad ahead of time?
Yes. Prepare the vegetables and dressing separately, then combine them shortly before serving for maximum crunch.

Q: Can I use a different nut?
Yes. Cashews, almonds, or toasted walnuts are excellent alternatives to peanuts.

Q: Can I make it without honey?
Yes. Use maple syrup or another sweetener, or simply omit it for a less sweet dressing.

Q: Can I add protein?
Absolutely. Grilled chicken, shrimp, tofu, or chickpeas make this salad more filling.

Q: How long does it keep?
Once dressed, it is best enjoyed within 1–2 days. Store it covered in the refrigerator.