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15-Minute Crunchy Asian Cabbage Salad with Sesame Vinaigrette

Close-up of a vibrant Asian cabbage salad featuring shredded purple cabbage, carrots, and sesame seeds.
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This recipe translates professional efficiency into a quick, crunchy cabbage salad. You get fresh texture and bold flavor from a simple sesame vinaigrette, ready in 15 minutes. It works as a healthy side dish or a light lunch.

Ingredients

Scale
  • 4 cups green cabbage, thinly sliced
  • 2 cups purple cabbage, thinly sliced
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/4 cup toasted sesame seeds
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare your vegetables: Thinly slice the green and purple cabbage. Shred the carrots. Chop the green onions. Place all prepared vegetables in a large bowl.
  2. Make the sesame vinaigrette: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes, if using. Whisk until the dressing emulsifies slightly.
  3. Dress the salad: Pour the vinaigrette over the cabbage and carrot mixture. Toss everything well to coat the vegetables evenly.
  4. Add crunch: Sprinkle the toasted sesame seeds over the salad and toss once more.
  5. Serve immediately for maximum crunch, or chill for 10 minutes to let the flavors marry. This is a great meal prep cabbage salad.

Notes

  • For extra protein, add 1 cup of shelled edamame to this healthy cabbage salad.
  • If you want a richer flavor, toast the sesame seeds lightly in a dry pan before adding them.
  • This tangy cabbage salad holds up well for 2-3 days in the refrigerator if you store the dressing on the side until serving.

Nutrition

Find it online: https://kitchenslang.com/cabbage-salad-15-minute-crunchy-asian/