Description
This Ginger Sesame Cabbage salad combines the vibrant flavors of shredded cabbage, fresh ginger, and toasted sesame seeds for a crunchy, refreshing dish. Tossed in a tangy sesame dressing, it’s a perfect vegan-friendly side or light meal. Ready in just 10 minutes, it’s the ideal healthy recipe for busy days, offering an easy and flavorful way to enjoy more vegetables.
Ingredients
4 cups shredded green cabbage
2 cups shredded purple cabbage
1 large carrot, julienned
2 green onions, sliced
¼ cup fresh cilantro, chopped
¼ cup toasted sesame seeds
¼ cup slivered almonds (optional)
Dressing:
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon honey (or maple syrup for vegan)
1 teaspoon grated fresh ginger
1 teaspoon sesame seeds
½ teaspoon garlic powder
½ teaspoon red pepper flakes (optional)
Instructions
- In a large mixing bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, green onions, and cilantro.
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, sesame seeds, garlic powder, and red pepper flakes (if using) until the dressing is smooth and well-combined.
- Pour the dressing over the cabbage mixture and toss well to coat all ingredients evenly.
- Let the salad sit for 10-15 minutes to allow the flavors to meld together.
- Just before serving, sprinkle with toasted sesame seeds and slivered almonds for extra texture and flavor.
Notes
For a spicier kick, increase the red pepper flakes in the dressing.
Swap honey for maple syrup to make it vegan.
Add grilled chicken, tofu, or chickpeas for added protein.
If you want a different crunch, substitute slivered almonds with sunflower seeds or pumpkin seeds.
This salad can be stored in an airtight container for up to 1-2 days.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Method: Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 120 kcal
