Easy Asian Cabbage Salad Recipe

Introduction

This Easy Asian Cabbage Salad is a fresh and vibrant side dish that’s perfect for any meal. Crisp cabbage combined with tangy lime and savory soy-based dressing creates a delightful balance of flavors. It’s quick to prepare and packed with bright, zesty notes.

Ingredients

• 4 cups green cabbage (shredded, about half a small cabbage head)
• 1 cup fresh cilantro (roughly chopped)
• 3 green onions (chopped)
• ½ fresno chili pepper (seeded and sliced, optional)
• 1 small lime (juiced)
• 3 tablespoons soy sauce (low sodium preferred or tamari)
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 teaspoon kosher salt (more to taste)

Instructions

1. Step 1: Using a sharp knife, cut the cabbage in half and shred it finely.
2. Step 2: In a large mixing bowl, whisk together the lime juice, soy sauce, rice vinegar, sesame oil, and kosher salt to make the dressing.
3. Step 3: Add the shredded cabbage, chopped green onions, cilantro, and sliced fresno chili to the bowl. Toss everything together until well coated in the dressing.
4. Step 4: Taste and adjust the salt if needed. Serve immediately and enjoy the fresh flavors.

Tips & Variations

• For extra crunch, add toasted sesame seeds or chopped peanuts before serving.
• If you prefer less heat, omit the fresno chili or substitute with a mild bell pepper.
• Try adding shredded carrots or thinly sliced red bell pepper for more color and sweetness.
• Use tamari instead of soy sauce for a gluten-free option.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The cabbage may soften over time, so for best texture, enjoy it fresh. If needed, toss the salad again before serving and add a splash of fresh lime juice to brighten the flavors when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, but it’s best to keep the dressing and cabbage separate until just before serving to maintain crispness. Once mixed, the cabbage will soften if left too long.

Can I use other types of cabbage?

Absolutely. Napa cabbage or red cabbage work well and add a different texture and color to the salad.

Easy Asian Cabbage Salad Recipe

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★★★★★

4.9 from 88 reviews

This Easy Asian Cabbage Salad is a fresh, vibrant side dish featuring crisp shredded green cabbage tossed in a tangy and savory dressing made from lime juice, soy sauce, and sesame oil. Enhanced with fresh cilantro, green onions, and a hint of spicy fresno chili, it’s a quick and healthy salad perfect for any meal or as a refreshing accompaniment to Asian-inspired dishes.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 4 cups green cabbage, shredded (about half a small cabbage head)
• 1 cup fresh cilantro, roughly chopped
• 3 green onions, chopped
• ½ fresno chili pepper, seeded and sliced (optional)

Dressing

• 1 small lime, juiced
• 3 tablespoons soy sauce (low sodium preferred or tamari)
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 teaspoon kosher salt (more to taste)

Instructions

1. Shred the cabbage: Using a sharp knife, cut the cabbage in half and finely shred it to create thin, even strips that will absorb the dressing well.
2. Prepare the dressing: In a large mixing bowl, combine the lime juice, soy sauce, rice vinegar, sesame oil, and kosher salt. Whisk these ingredients vigorously until the dressing is smooth and well blended.
3. Combine salad ingredients: Add the shredded cabbage, chopped green onions, roughly chopped cilantro, and sliced fresno chili pepper (if using) into the bowl with the dressing. Toss everything together thoroughly to ensure the vegetables are evenly coated.
4. Adjust seasoning and serve: Taste the salad and adjust the salt if necessary. Serve immediately to enjoy the freshest flavors, or refrigerate briefly before serving to let the flavors meld.

Notes

• For a spicier kick, include the fresno chili with seeds or substitute with a hotter chili pepper.
• This salad can be prepared a few hours ahead; flavors deepen when chilled but avoid adding salt until just before serving to keep the cabbage crisp.
• For a gluten-free version, use tamari instead of soy sauce.
• Adding toasted sesame seeds or crushed peanuts on top can add a nice crunch and extra depth of flavor.

Keywords: Asian cabbage salad, easy salad, no cook salad, sesame oil salad, cilantro salad, lime dressing, healthy side dish