I still remember the first time I threw together this crunchy asian cabbage salad recipe on a busy Tuesday night. Lila had ballet, Jack needed help with homework, and I desperately wanted something fresh and flavorful that didn’t require turning on the stove. My dad used to make something similar when I was growing up in Oregon, using whatever crisp vegetables he had on hand.
The crunch, the tangy-sweet dressing, the way it somehow tastes even better the next day—it all came rushing back. Now, this salad has become our weeknight hero. Grace even requests it for every family gathering.
Mark loved dishes like this too, simple yet packed with flavor. This crunchy asian cabbage salad recipe delivers exactly what you need: texture, taste, and zero stress.
Why You’ll Love This Crunchy Asian Slaw Recipe
This crunchy asian cabbage salad recipe wins hearts for so many reasons. First, it comes together in just 15 minutes. Seriously.
You chop, you toss, you’re done. The vibrant colors make it look like you spent hours. Plus, it stays crispy for days, making it perfect for meal prep.
Additionally, the dressing strikes the perfect balance. Tangy rice vinegar meets slightly sweet honey and nutty sesame oil. The combination creates an addictive flavor that keeps everyone coming back.
My kids actually ask for vegetables when I make this salad. That alone makes it a winner.
Moreover, this crunchy asian cabbage salad recipe works for any occasion. Pack it for lunch. Serve it at potlucks.
Bring it to summer barbecues. It never disappoints. The almonds and sesame seeds add wonderful texture. Every bite delivers satisfying crunch.
Furthermore, you probably have most ingredients already. No exotic shopping trips required. Just fresh cabbage, basic pantry staples, and a few simple additions. That’s the beauty of this recipe.
Ingredients You’ll Need
This crunchy asian cabbage salad recipe requires straightforward ingredients. Here’s what you’ll gather:
| Ingredient | Amount |
|---|---|
| Green cabbage, shredded | 4 cups |
| Red cabbage, shredded | 2 cups |
| Carrots, julienned | 1 cup |
| Green onions, sliced | 4 stalks |
| Sliced almonds, toasted | 1/2 cup |
| Sesame seeds | 2 tablespoons |
| Fresh cilantro, chopped | 1/4 cup |
| For the Dressing: | |
| Rice vinegar | 1/4 cup |
| Soy sauce | 3 tablespoons |
| Sesame oil | 2 tablespoons |
| Honey | 2 tablespoons |
| Fresh ginger, grated | 1 teaspoon |
| Garlic, minced | 2 cloves |
| Vegetable oil | 2 tablespoons |
Quality ingredients make this crunchy asian cabbage salad recipe shine. Choose fresh, crisp cabbage. Look for tight heads without brown spots. The fresher your vegetables, the better your crunch.
Substitutions & Variations
This crunchy asian cabbage salad recipe adapts beautifully to your needs. Swap cashews or peanuts for almonds if you prefer. Both add excellent crunch and flavor. Sunflower seeds work too, especially for nut-free households.
Try adding mandarin oranges for sweetness. They complement the tangy dressing perfectly. Edamame adds protein and makes the salad more filling. Red bell peppers contribute extra color and crunch.
For the dressing, substitute maple syrup for honey to make it vegan. Use tamari instead of soy sauce for a gluten-free version. Apple cider vinegar can replace rice vinegar in a pinch. Each variation maintains the spirit of this crunchy asian cabbage salad recipe.
Want more protein? Add grilled chicken, shrimp, or tofu. The salad becomes a complete meal.
Crispy wonton strips make a fun addition too. They add even more crunch. Some people love adding ramen noodles, crushed but uncooked. It’s unconventional but delicious.
Spice lovers can add sriracha or red pepper flakes. A little heat elevates the flavors. Fresh mint alongside cilantro creates an herbaceous twist. This crunchy asian cabbage salad recipe welcomes creativity.
Step-by-Step Instructions
Making this crunchy asian cabbage salad recipe couldn’t be simpler. Follow these easy steps:
Step 1: Prepare your vegetables first. Shred both cabbages thinly using a sharp knife or mandoline. Julienne the carrots into matchsticks.
Slice green onions on the diagonal. Chop cilantro roughly. Place everything in a large mixing bowl.
Step 2: Toast the almonds next. Heat a dry skillet over medium heat. Add sliced almonds and toast for 3-4 minutes, stirring frequently.
They’ll become fragrant and golden. Watch carefully—they burn quickly. Remove from heat immediately and set aside to cool.
Step 3: Make the dressing now. In a small bowl or jar, combine rice vinegar, soy sauce, sesame oil, and honey. Add grated ginger and minced garlic.
Whisk in vegetable oil until everything emulsifies. Taste and adjust as needed. This dressing makes this crunchy asian cabbage salad recipe truly special.
Step 4: Combine everything together. Pour the dressing over the vegetables. Toss thoroughly to coat every strand of cabbage.
Use tongs or clean hands for best results. Make sure the dressing reaches all corners of the bowl.
Step 5: Add the toasted almonds and sesame seeds. Toss again gently. The nuts should coat the salad evenly.
Top with extra cilantro if desired. Your crunchy asian cabbage salad recipe is complete.
Step 6: Let it rest briefly if possible. Even 10 minutes allows flavors to meld. However, you can serve immediately too. The cabbage stays crisp either way.
As you prepare your vegetables for this crunchy Asian cabbage salad, consider pairing it with a delightful dessert. After enjoying this fresh salad, treat yourself to some creamy mini oreo cheesecake bites for a sweet finish.
Pro Tips for Success
Want to perfect this crunchy asian cabbage salad recipe? Follow these expert tips:
Shred your cabbage thinly. Thin shreds absorb dressing better. They also provide better texture. Use a mandoline for uniform cuts if you have one.
Furthermore, dry your vegetables thoroughly after washing. Excess water dilutes the dressing. Pat everything dry with clean kitchen towels. This step matters more than you’d think.
Toast your nuts right before serving. This maintains maximum crunch. Toasted nuts lose their snap when sitting in dressing too long. Add them at the last possible moment for the best crunchy asian cabbage salad recipe experience.
Additionally, make dressing ahead of time. It actually improves overnight as flavors marry. Store it separately in the refrigerator. Bring to room temperature before tossing with vegetables.
Don’t overdress your salad initially. Start with half the dressing, then add more as needed. You can always add more, but you can’t take it away. This approach prevents sogginess.
Moreover, save some green onions, sesame seeds, and cilantro for garnish. Sprinkling them on top makes presentation beautiful. People eat with their eyes first. This crunchy asian cabbage salad recipe should look as good as it tastes.
Storage & Reheating Tips
This crunchy asian cabbage salad recipe stores remarkably well. In fact, it’s one of those rare salads that actually improves slightly after a day. Store it in an airtight container in the refrigerator for up to 4 days.
However, keep a few things in mind. Store nuts separately if making ahead. Add them just before serving to maintain crunch. The cabbage itself stays crisp for days, but nuts will soften in the dressing.
For maximum freshness, store undressed salad and dressing separately. Combine them when ready to serve. This method keeps everything at peak texture. Your crunchy asian cabbage salad recipe will taste just-made even days later.
Interestingly, this salad doesn’t require reheating. It’s meant to be served cold or at room temperature. The flavors actually brighten when chilled. Take it out of the refrigerator 10 minutes before serving for best flavor.
Don’t freeze this salad. Cabbage doesn’t freeze well and becomes mushy upon thawing. Stick with refrigeration for this crunchy asian cabbage salad recipe.
To ensure your crunchy Asian cabbage salad remains fresh and flavorful, it’s essential to store it properly. For another delicious salad option that also stores well, check out this cranberry penne salad that makes for a great meal prep choice.
What to Serve With This Recipe
This versatile crunchy asian cabbage salad recipe pairs beautifully with numerous dishes. It complements grilled meats perfectly. Serve it alongside teriyaki chicken or Korean beef bulgogi. The fresh, crunchy texture balances rich, savory proteins.
Additionally, it works wonderfully with fish. Try it with grilled salmon or Asian-glazed tilapia. The bright, acidic dressing cuts through fatty fish beautifully. Lila especially loves it with honey-glazed salmon.
Serve this crunchy asian cabbage salad recipe at barbecues too. It’s the perfect picnic side dish. It holds up better than mayo-based slaws in warm weather. Plus, it adds color to any spread.
Furthermore, pile it into lettuce wraps with ground turkey or chicken. Add some hoisin sauce and you’ve got a complete meal. Jack requests these wraps regularly. They’re fun to assemble and eat.
This salad also makes a great taco filling. Use it in fish tacos or Asian-inspired chicken tacos. The crunch provides excellent texture contrast. Top with extra sriracha if you like heat.
Moreover, enjoy this crunchy asian cabbage salad recipe as a light lunch on its own. Add some grilled shrimp or tofu for protein. It’s satisfying without being heavy. Perfect for warm days when you want something refreshing.
FAQs
Can I make this crunchy asian cabbage salad recipe ahead of time?
Absolutely! This crunchy asian cabbage salad recipe actually benefits from being made ahead. Prepare the vegetables and dressing separately up to 2 days in advance.
Combine them 2-4 hours before serving for the best texture. Add nuts and seeds right before serving to maintain their crunch. The cabbage holds its texture beautifully, even when dressed.
How long does this asian cabbage salad last in the refrigerator?
Your crunchy asian cabbage salad recipe keeps well for 3-4 days when stored properly. Keep it in an airtight container in the refrigerator. The cabbage stays surprisingly crisp.
However, store nuts separately and add them fresh each time you serve. This maintains optimal texture throughout the storage period.
Can I use coleslaw mix instead of shredding my own cabbage?
Yes, definitely! Pre-shredded coleslaw mix saves significant time. It works perfectly in this crunchy asian cabbage salad recipe.
Just make sure to buy it fresh and check the expiration date. Pre-shredded cabbage tends to dry out faster, so use it within a day or two of opening. Add extra carrots for color and nutrition if your mix doesn’t include them.
Is this crunchy asian cabbage salad gluten-free?
This crunchy asian cabbage salad recipe can easily be gluten-free. Simply substitute tamari or coconut aminos for regular soy sauce. Check your other ingredients to ensure they’re gluten-free certified if you’re highly sensitive.
The rest of the ingredients are naturally gluten-free. Always verify labels on packaged products to be certain.
What can I use instead of almonds in this recipe?
Many nuts work wonderfully in this crunchy asian cabbage salad recipe. Cashews provide buttery richness. Peanuts add classic Asian flavor.
Pecans or walnuts work in a pinch too. For nut-free versions, use sunflower seeds or pepitas. Crispy chickpeas make an excellent allergen-friendly alternative. Each option provides that essential crunch.
Nutrition Information (per serving)
This crunchy asian cabbage salad recipe serves 6-8 people. Here’s the approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Total Fat | 11g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 380mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 3g |
| Sugars | 8g |
| Protein | 3g |
| Vitamin A | 45% DV |
| Vitamin C | 65% DV |
| Calcium | 6% DV |
| Iron | 8% DV |
This crunchy asian cabbage salad recipe delivers impressive nutrition. It’s loaded with vitamins and fiber while remaining relatively low in calories. The healthy fats come from nuts and sesame oil.
Cabbage provides antioxidants and vitamin C. It’s a guilt-free side dish that everyone can enjoy.
Grace always reminds me that eating healthy doesn’t mean sacrificing flavor. This salad proves her point perfectly. You get vibrant taste, satisfying crunch, and nourishing ingredients all in one bowl.
It’s the kind of recipe that makes meal planning easy and enjoyable. Whether you’re feeding picky kids like mine or bringing a dish to share, this crunchy asian cabbage salad recipe always succeeds. Give it a try tonight—I promise it’ll become part of your regular rotation, just like it has for our family.
Print
crunchy asian cabbage salad recipe
- Total Time: 15 mins
- Yield: 6-8 servings 1x
- Diet: Gluten Free
Description
This crunchy Asian cabbage salad is a quick and flavorful dish that combines fresh vegetables with a tangy-sweet dressing, perfect for any occasion.
Ingredients
4 cups Green cabbage, shredded
2 cups Red cabbage, shredded
1 cup Carrots, julienned
4 stalks Green onions, sliced
1/2 cup Sliced almonds, toasted
2 tablespoons Sesame seeds
1/4 cup Fresh cilantro, chopped
1/4 cup Rice vinegar
3 tablespoons Soy sauce
2 tablespoons Sesame oil
2 tablespoons Honey
1 teaspoon Fresh ginger, grated
2 cloves Garlic, minced
2 tablespoons Vegetable oil
Instructions
- Step 1: Prepare your vegetables first. Shred both cabbages thinly using a sharp knife or mandoline. Julienne the carrots into matchsticks. Slice green onions on the diagonal. Chop cilantro roughly. Place everything in a large mixing bowl
- Step 2: Toast the almonds next. Heat a dry skillet over medium heat. Add sliced almonds and toast for 3-4 minutes, stirring frequently. Remove from heat immediately and set aside to cool
- Step 3: Make the dressing now. In a small bowl or jar, combine rice vinegar, soy sauce, sesame oil, and honey. Add grated ginger and minced garlic. Whisk in vegetable oil until everything emulsifies
- Step 4: Combine everything together. Pour the dressing over the vegetables. Toss thoroughly to coat every strand of cabbage
- Step 5: Add the toasted almonds and sesame seeds. Toss again gently. Top with extra cilantro if desired
- Step 6: Let it rest briefly if possible. Serve immediately or after letting it sit for 10 minutes
Notes
Store nuts separately if making ahead to maintain crunch.
This salad can be made ahead of time and actually improves in flavor after a day.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 165 kcal
- Sugar: 8g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
This crunchy Asian cabbage salad recipe is a perfect example of how simple ingredients can create a flavorful dish. Salads like this often highlight the importance of fresh vegetables and balanced dressings in culinary traditions, making them a staple in many cuisines, including those found in Asian cuisine.