Vibrant Everyday Asian Cabbage Salad with Sesame Ginger Dressing

The aroma of fresh vegetables and zingy dressing fills the air as this vibrant salad comes together. Vibrant Everyday Asian Cabbage Salad with Sesame Ginger Dressing is a colorful and healthy dish that takes just 15 minutes to prepare. It works beautifully because the crunch of the veggies pairs perfectly with the rich, flavorful dressing.

This recipe is perfect for those looking to add a pop of color to their meals or for anyone craving a light yet satisfying dish. It’s an excellent choice for meal prep, as it keeps well in the fridge and can be enjoyed for lunch or dinner throughout the week.

Why You’ll Love This Recipe

• The mix of purple and green cabbage creates a stunning visual appeal.
• Crisp veggies provide a satisfying crunch in every bite.
• The sesame ginger dressing is flavorful yet easy to whip up.
• Perfect for meal prep, this salad stays fresh for days.

What You’ll Need

Before you start, gather the following ingredients:

For the Salad

• 2 cups purple cabbage, finely shredded (140g)
• 2 cups green cabbage, finely shredded (140g)
• 1 cup bright orange carrots, julienned (110g)
• 1.5 cups raw broccoli florets, cut small (105g)
• 0.25 cup fresh green onions, finely sliced, divided (25g)
• 1 tbsp toasted white sesame seeds (9g)
• 1 tbsp toasted black sesame seeds (9g)

For the Dressing

• 3 tbsp soy sauce (45ml)
• 2 tbsp rice vinegar (30ml)
• 1 tbsp toasted sesame oil (15ml)
• 1 tbsp freshly grated ginger (6g)
• 1 tbsp honey or maple syrup (20g)
• 2 tbsp neutral oil, like avocado oil (30ml)

For Serving

• Extra sesame seeds as desired

Honey can be substituted with maple syrup.

Substitutions & Swaps

• Green cabbage can be replaced with napa cabbage.
• Soy sauce can be swapped for tamari for a gluten-free version.
• Honey is replaceable with agave syrup for vegans.
• Use any colorful vegetable for added variety.

How to Make It

Start making your salad by following these easy steps.

1. Prepare the Veggies

Wash and finely shred the purple and green cabbage. Julienne the carrots and cut the broccoli into small florets. Place all the prepared vegetables in a large mixing bowl.

2. Combine the Ingredients

Add half of the green onions to the bowl, along with the toasted white and black sesame seeds. Toss everything together until evenly mixed.

3. Make the Dressing

In a separate bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, freshly grated ginger, honey (or maple syrup), and neutral oil until well combined.

4. Dress the Salad

Pour the dressing over the salad mixture. Use salad tongs or two large forks to thoroughly combine, ensuring every bit of vegetable gets coated with the dressing.

How to Store It

Fridge: up to 4 days in an airtight container.
Freezer: no, as the ingredients will become soggy.
Reheat: not needed; best served cold.

Tips for Best Results

• Use freshly grated ginger for a more intense flavor.
• For added crunch, consider adding nuts or seeds.
• Let the salad sit for at least 10 minutes after dressing to enhance flavors.
• Adjust the dressing ingredients to suit your taste preferences.

Serving Suggestions

• Pair with grilled chicken or tofu for a complete meal.
• Serve as a refreshing side to spicy Asian dishes.
• Perfect for potlucks or gatherings where a colorful salad is needed.