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Asian Sesame Cabbage Salad

Asian Sesame Cabbage Salad

A refreshing and crunchy Asian Sesame Cabbage Salad featuring Napa and red cabbage, tossed with a savory homemade dressing and topped with toasted sesame seeds and nuts.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: Asian
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 6 cups Napa Cabbage (shredded)
  • 2 cups Red Cabbage (shredded)
  • 2 large Carrots (julienned)
  • 1/2 cup Green Onions (sliced)
  • 1/4 cup Rice Vinegar
  • 3 tablespoons Toasted Sesame Oil
  • 2 tablespoons Soy Sauce (or Tamari)
  • 1 tablespoon Honey or Maple Syrup
  • 1 tablespoon Fresh Ginger (grated)
  • 1 clove Garlic (minced)
  • 2 tablespoons Toasted Sesame Seeds
  • 1/4 cup Sliced Almonds or Peanuts
  • 1/4 cup Cilantro (chopped)

Method
 

  1. Shred the Napa cabbage and red cabbage into thin strips.
  2. Peel the carrots and cut them into thin, matchstick-sized pieces. Add them to a large mixing bowl along with the shredded cabbage.
  3. Thinly slice the green onions and chop the fresh cilantro. Toss these into the bowl with the other vegetables.
  4. In a separate small bowl or glass jar, combine the rice vinegar, toasted sesame oil, soy sauce, and honey.
  5. Grate the fresh ginger and mince the garlic. Add these to the liquid ingredients and whisk until well-emulsified.
  6. Taste the dressing and adjust acidity or sweetness as desired.
  7. Pour the dressing over the vegetable mixture and toss thoroughly.
  8. In a dry pan over medium heat, lightly toast the sesame seeds and sliced almonds until fragrant.
  9. Sprinkle the toasted seeds and nuts over the salad just before serving.
  10. Give the salad one final toss and serve immediately.

Notes

Use fresh ginger for the best flavor. Dress the salad just before serving to maintain crispness. Store undressed components separately for longer freshness.