Description
A vibrant and crunchy Asian-inspired cabbage salad featuring a mix of green and red cabbage, shredded carrots, and a tangy sesame-soy dressing, topped with toasted almonds and sesame seeds for extra texture and flavor. This refreshing, no-cook salad is perfect as a side dish or light meal.
Ingredients
Scale
Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh cilantro
- 1/2 cup toasted sliced almonds
- 1/4 cup sesame seeds
Dressing
- 1/3 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables. In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, thinly sliced green onions, and chopped fresh cilantro to form the salad base.
- Make the dressing. In a separate small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and olive oil until the dressing is fully blended and smooth.
- Toss the salad. Pour the prepared dressing over the cabbage mixture and toss thoroughly to ensure all the vegetables are evenly coated with the dressing.
- Add toppings. Sprinkle the toasted sliced almonds and sesame seeds over the salad, then toss gently again just before serving to distribute the nuts and seeds.
- Season and serve. Adjust seasoning by adding salt and pepper to taste. Serve immediately for maximum freshness or refrigerate for up to 2 hours to allow flavors to meld.
Notes
- For extra crunch, add thinly sliced bell peppers or a handful of crushed ramen noodles.
- Maple syrup can be used instead of honey to make the salad vegan.
