Asian Cabbage Salad: The Ultimate Crunchy Sesame Ginger Slaw

A satisfying crunch in every bite awakens your palate with freshness as the colorful ingredients weave together with a fragrant sesame ginger dressing. This Asian Cabbage Salad: The Ultimate Crunchy Sesame Ginger Slaw is ready in just 20 minutes and offers a vibrant medley of textures that brings your salad game to a whole new level. The notes of sesame and ginger will keep you returning for seconds!

This recipe is perfect for anyone looking to add a refreshing side dish to their meals. It’s ideal for potlucks, barbecues, or quick weeknight dinners. This slaw can easily be made ahead of time and stored in the refrigerator for up to three days without losing its crunch.

Why You’ll Love This Recipe

• A delightful combination of crunchy textures from the cabbage, carrots, and broccoli.
• Prep is quick and easy, taking only about 20 minutes.
• The dressing adds a burst of umami flavor with sesame and ginger.
• Packed with nutrients from fresh vegetables and protein from edamame.

What You’ll Need

Gather these ingredients for a vibrant and flavorful salad.

For the Salad

• 4 cups Green cabbage, finely shredded (approx. 280g)
• 2 cups Purple cabbage, finely shredded (approx. 140g)
• 1 cup Matchstick carrots, julienned (approx. 125g)
• 1.5 cups Broccoli florets, cut into very small raw pieces (approx. 100g)
• 1 cup Edamame, shelled and cooked (approx. 155g)
• 1/2 cup Almond slivers, toasted (approx. 50g)
• 3 Green onions, thinly sliced (approx. 30g)
• 1 tbsp White sesame seeds, toasted
• 1 tbsp Black sesame seeds, toasted
• 1/2 cup Fresh cilantro, sprigs for garnish

For the Dressing

• 1/3 cup Neutral oil, avocado or grapeseed (80ml)
• 2 tbsp Toasted sesame oil (30ml)
• 1/4 cup Rice vinegar (60ml)
• 2 tbsp Light soy sauce (30ml)
• 1 tbsp Honey, or maple syrup (20g)
• 1 tbsp Fresh ginger, grated

Note: Use tamari for a gluten-free option.

Substitutions & Swaps

• Purple cabbage can be substituted with all green cabbage.
• Almonds can be replaced with sunflower seeds.
• Edamame may be swapped for chickpeas for a different protein.

How to Make It

Prepare a delightful and fresh salad in three simple steps.

1. Prep the Vegetables

Finely shred the green and purple cabbage, julienne the carrots, and cut the broccoli into tiny florets. Ensure the vegetables are well prepped to maximize crunchiness in your salad.

2. Mix the Vegetables

Combine the shredded green cabbage, purple cabbage, matchstick carrots, broccoli florets, shelled edamame, almond slivers, green onions, white sesame seeds, and black sesame seeds in a large mixing bowl. Toss everything together until evenly distributed.

3. Dress the Salad

In a separate bowl, whisk together the neutral oil, toasted sesame oil, rice vinegar, light soy sauce, honey, and grated ginger until well blended. Pour the dressing over the salad and toss thoroughly to coat all the vegetables evenly.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, may lose crunch.
Reheat: Not applicable; serve cold.

Tips for Best Results

• Toasting sesame seeds enhances their flavor; do it on the stove or in the oven.
• Allow the salad to sit for about 10 minutes after dressing for flavors to meld.
• Use a vegetable peeler for quick julienning of carrots.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with Asian-inspired dishes for an authentic experience.
• Great as a refreshing side at summer picnics.