This salad makes the perfect side dish to bring to a party, or you can turn it into a meal by adding your favorite protein on top. You can also use it in tacos or add it to a sandwich for extra flavor!
Ingredients You’ll Need
Shredded cabbage and carrots are the base of this crunchy slaw, but you can reach for a bag of store-bought coleslaw mix to cut down on the prep time. Paired with fresh cilantro and green onions, this salad has a delicious combination of textures and flavors. I tend to use red or green cabbage when making this salad, but napa cabbage or savoy cabbage can be used, as well. Feel free to add any other vegetables you like, such as red bell peppers or thinly sliced red onion, too. This salad dressing is made with minimal oil, and if you’re not a fan of toasted sesame seed oil, feel free to swap it for olive oil, instead. You can also add any nuts or seeds you love for some crunch!
How to Make the Best Cabbage Salad
To prepare the cabbage salad dressing, combine the lime juice, vinegar, sesame oil, garlic, ginger, honey, and salt in a large bowl. Use a whisk to mix well, then set it aside while you chop the veggies. Use a sharp knife and cutting board to chop the cilantro and green onions. If you’re working with a whole head of green cabbage, remove the outer leaves, then finely slice it. You’ll most likely only need half a head of cabbage for this recipe (about 1 pound). Feel free to use red cabbage or a mix of both for extra color. Next, shred the carrots using a box grater or food processor attachment. Add the chopped veggies and fresh herbs to the bowl of dressing, and toss well until everything is coated. Let the salad marinate for 10 to 15 minutes for the best flavor. Taste the salad and make any adjustments as needed. Add an extra splash of lime juice or vinegar to make the flavor tart, or add a little more honey for extra sweetness. You can also add an extra pinch of salt or a splash of soy sauce to boost the overall flavor. Or, add a few crushed red pepper flakes or freshly ground black pepper for some spice. If you’d like to add extra crunchiness, add sliced almonds, cashews, or walnuts just before serving. Garnish with a few sesame seeds if you like, and serve chilled. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Serve it with baked chicken on top for a complete meal. Looking for more cabbage salad recipes? Try Asian Cabbage Salad, Thai Salad with Peanut Dressing, or my popular Detox Salad with Lemon Ginger Dressing. If you try this cabbage salad recipe, please leave a comment and star rating below, letting me know how you like it.
