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Refreshing Asian Cabbage Salad

Kathleen R. Coffey
A crisp, flavorful Asian-style cabbage salad tossed with a tangy, spicy dressing, toasted sesame seeds, and crunchy peanuts. Quick to assemble and full of wholesome nutrients, it’s perfect as a light meal or side dish.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Asian-Inspired
Servings 4

Equipment

  • 1 Mandoline slicer
  • 1 Large Mixing Bowl
  • Measuring Spoons Set
  • 1 Whisk
  • Skillet or toaster for toasting sesame seeds

Ingredients
  

  • 1/2 head green cabbage thinly sliced
  • 1/4 cup green onions sliced
  • 2 tablespoons black or regular sesame seeds toasted
  • 1/4 cup peanuts roughly chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce gluten-free if needed
  • 1 tablespoon sesame oil
  • 4 teaspoons Monk Fruit sweetener or preferred sweetener
  • 1 teaspoon Sriracha sauce adjust to taste
  • 1 teaspoon grated ginger or ginger puree
  • 1 teaspoon minced garlic or garlic puree

Instructions
 

  • Prepare the Dressing - Flavor Foundation: Begin by making the dressing, which is the heart of this salad’s vibrant flavor. In a medium-sized bowl, combine the rice vinegar, soy sauce (or gluten-free soy sauce if you prefer), and fragrant sesame oil.
    Next, add the Monk Fruit sweetener or your preferred alternative to balance the acidity with a touch of natural sweetness. Carefully measure out the Sriracha sauce—starting with one teaspoon—and add it to the bowl; you can adjust this later based on your desired level of heat.
    Finally, stir in the grated ginger or ginger puree, and the minced garlic or garlic puree. Using a whisk, blend all these ingredients together vigorously until the dressing becomes a smooth, harmonious emulsion.
    This well-balanced mixture will infuse the salad with a deliciously tangy, spicy, and aromatic profile.
  • Slice the Cabbage - Achieving Perfect Crunch: For the crisp texture that defines this salad, start with a fresh, firm green cabbage. Remove any outer leaves that are wilted or damaged.
    Cut the cabbage in half and then into manageable wedges. Using a sharp chef’s knife or, ideally, a mandoline slicer set to about 3mm thickness, thinly slice the cabbage into long, even strips.
    If some slices are longer than desired, cut them in half crosswise to create more manageable bite-sized pieces. The goal here is to create thin, uniform strips that will absorb the dressing evenly while maintaining a satisfying crunch.
  • Prepare Additional Fresh Ingredients - Layering Flavor and Texture: Slice the green onions into thin rounds, using the entire green and white parts for a mild onion flavor that complements the dressing.
    Next, roughly chop the peanuts, leaving some slightly larger pieces for added crunch and visual appeal. Measure out the toasted sesame seeds, which should be lightly browned to enhance their nutty aroma.
    If you haven’t toasted the sesame seeds yet, place them in a dry skillet over medium heat, stirring frequently for about 2–3 minutes until they release a fragrant, nutty scent—be careful not to burn them.
  • Combine Cabbage and Green Onions - The Fresh Base: Place the sliced cabbage strips in a large mixing bowl, ensuring there is ample space for thorough tossing. Add the sliced green onions to the cabbage and gently toss with your hands or salad tongs.
    This initial mix helps evenly distribute the sharp, fresh onion flavor throughout the crunchy cabbage, preparing the base of the salad for the dressing.
  • Add the Dressing - Flavor Infusion: Pour the prepared dressing over the cabbage and green onions in a slow, steady stream to avoid overwhelming any one part of the salad.
    Using large salad tongs or clean hands, toss the cabbage thoroughly with the dressing to coat every piece.
    Make sure to lift from the bottom of the bowl and fold gently but completely so the cabbage absorbs the dressing, enhancing the flavor without wilting the vegetable.
  • Incorporate Peanuts and Sesame Seeds - Crunch and Aroma: Once the cabbage is well coated, sprinkle the chopped peanuts and toasted sesame seeds over the salad.
    Toss again lightly to distribute these crunchy ingredients evenly throughout the salad, but be gentle to maintain their texture. Reserve a small handful of peanuts and sesame seeds to sprinkle on top as a decorative garnish when serving.
  • Final Presentation - Ready to Serve: Transfer the salad to a serving dish or individual plates, making sure to fluff the salad slightly to showcase its vibrant colors and textures.
    Sprinkle the reserved peanuts and sesame seeds on top for an inviting, professional finish. This salad is best enjoyed fresh to retain its crispness and bold flavors, making it perfect for immediate serving as a refreshing side or a light, healthy main course.

Notes

  • Use fresh, firm green cabbage for optimal crunch and flavor. Avoid wilted or soft leaves.
  • A mandoline slicer helps achieve uniform thin slices but a sharp chef’s knife works fine if used carefully.
  • Toast the sesame seeds just until fragrant to unlock their nutty aroma — don’t over-toast or they’ll turn bitter.
  • Adjust the Sriracha amount based on your heat preference, starting with less and adding gradually.
  • Monk Fruit sweetener can be substituted with honey, maple syrup, or regular sugar if preferred.
  • This salad is best served fresh; the cabbage can soften and lose crunch if stored too long with dressing.