Asian Cabbage Salad Recipe

If you’re looking to bring a dish that’s crunchy, colorful, and bursting with fresh flavor to your table, Asian Cabbage Salad is about to be your new go-to recipe. Full of crisp green and red cabbage, vibrant veggies, and tossed with a tangy, slightly creamy dressing, this salad packs a delightful rainbow on your plate. Plus, it’s as hearty as it is healthy, with a medley of textures and just enough protein to satisfy hungry appetites. Once you try this crowd-pleaser, you’ll find yourself making it for weeknights, potlucks, and everything in between. Whether you’re already a fan of Asian Cabbage Salad or curious to try it for the first time, this recipe proves just how satisfying a fresh salad can be.

Ingredients You’ll Need

Simple, wholesome ingredients are the backbone of any great Asian Cabbage Salad. Each component here brings its own unique color, crunch, or zing—so don’t be tempted to skip any! Here’s what you’ll need and how it all comes together to create irresistible flavor.

• Sliced or slivered almonds: These get beautifully toasted in the oven for an extra nutty crunch that lifts every bite.
• Green cabbage (½ small head): Finely slicing the cabbage ensures you get the signature crunchy texture in every forkful.
• Red cabbage (½ small head): This not only adds a gorgeous pop of purple but also a slightly sweeter flavor.
• Red bell pepper: Go as thin as possible for vivid red color and crisp, juicy freshness.
• Shredded carrots: They add wonderful sweetness and are little orange flecks of sunshine throughout the salad.
• Frozen shelled edamame (thawed): For a boost of plant protein and an appealing, slightly chewy texture.
• Fresh cilantro: Chopping it gives a fresh, herbal lift that brightens the whole salad.
• Rice vinegar: This tangy staple is the backbone of our dressing, giving the salad its unmistakable zing.
• Honey: A touch of sweetness balances out the tart and savory elements.
• Low sodium soy sauce: The umami anchor, it ties all the flavors together and keeps the salt in check.
• Creamy peanut butter: Makes for a light, creamy texture in the dressing and adds a subtle nutty flavor.
• Fresh ginger (minced): Just a tablespoon brings that signature, warm zing you expect from this style of salad.

How to Make Asian Cabbage Salad

Step 1: Toast the Almonds

Start your Asian Cabbage Salad with a sizzle by preheating your oven to 350 degrees F. Arrange the sliced or slivered almonds in a single layer on an ungreased rimmed baking sheet. Toast them for 4 to 6 minutes—keep an eye out after the 4-minute mark because almonds can go from golden to burnt in a flash! Toss them halfway through for even browning. The moment they’re fragrant and crisp, remove them to a bowl or directly to your salad, if you’re ready to assemble. Trust me, this step is where a lot of the flavor magic happens!

Step 2: Prep the Vegetables

While the almonds work their caramel magic in the oven, start assembling the veggie base. In a large bowl, combine the finely sliced green cabbage, red cabbage, thinly sliced red bell pepper, shredded carrots, edamame, and chopped cilantro. The mix of bright colors looks stunning and makes your Asian Cabbage Salad just as fun to look at as it is to eat. If you want, slice the veggies earlier in the day and store them in the fridge until you’re ready to toss everything together.

Step 3: Whisk Up the Dressing

Grab a medium mixing bowl (or a large liquid measuring cup for easy pouring) and add the rice vinegar, honey, soy sauce, peanut butter, and minced fresh ginger. Whisk until smooth. The dressing should have a creamy, pourable consistency and a perfect balance between tangy, salty, and sweet. This is a key layer of flavor for your Asian Cabbage Salad, so take a quick taste and adjust if you like—a dash more soy sauce if it needs salt, or a hint of honey for extra sweetness.

Step 4: Dress and Toss

Pour the dressing over the vegetables, starting with enough to just moisten and tossing gently. The cabbage will soften slightly and absorb the flavors as you toss, so keep some dressing aside and add more as you go until you reach your preferred level. Now, add the toasted almonds and give the salad one last, gentle toss. If you can resist digging in immediately, let the salad rest for about 30 minutes to really let the flavors meld—it’s worth the wait!

How to Serve Asian Cabbage Salad

Garnishes

When you’re ready to serve, a final shower of garnishes can make this salad extra special. Try a sprinkle of toasted sesame seeds for a nutty finish, extra cilantro leaves for fresh flair, or a handful of thinly sliced green onions for a pop of sharpness. For a spicy kick, scatter on some red pepper flakes or a drizzle of sriracha.

Side Dishes

Asian Cabbage Salad pairs beautifully with a wide range of mains. Try it alongside grilled chicken skewers, teriyaki salmon, or tofu stir-fry. Its crunchy, tangy brightness cuts through richer dishes and makes for a refreshing counterbalance to spicy or deeply savory flavors.

Creative Ways to Present

This isn’t just any salad—it’s a showpiece! Pile Asian Cabbage Salad high on a platter for a potluck, serve in individual mason jars for a portable lunch, or tuck inside lettuce cups for a fun hand-held appetizer. You can even toss in some crispy wonton strips or roasted chickpeas for extra crunch if you’re feeling playful.

Make Ahead and Storage

Storing Leftovers

Asian Cabbage Salad actually gets better after a few hours in the fridge, once the flavors have mingled. Store any leftovers in an airtight container for up to 3 days. The cabbage stays crisp, and the flavors become deeper over time—making it a lifesaver for meal prep or busy weeknights.

Freezing

This salad isn’t a great candidate for freezing, as the cabbage and fresh vegetables lose their signature crunch when thawed. For best quality, enjoy it fresh or refrigerated, not frozen.

Reheating

No reheating required! Asian Cabbage Salad is designed to be served cold or at room temperature, making it a perfect make-ahead side for gatherings or as a quick, cool lunch straight from the fridge.

FAQs

Can I use just one kind of cabbage?

Absolutely! While both green and red cabbage bring different colors and flavors, you can use just one if that’s what you have on hand. Your Asian Cabbage Salad will still be plenty delicious (and maybe a bit more monochromatic).

Is there a nut-free option for the almonds?

If you need to skip nuts, try toasted sunflower or pumpkin seeds for similar crunch and nutty taste. The salad will remain satisfying and allergy-friendly for everyone.

I don’t have edamame. What else can I use?

No problem! Shelled green peas or even cooked chickpeas can stand in for edamame, adding protein and a pleasant pop to your Asian Cabbage Salad.

Can the dressing be made ahead of time?

Yes, the dressing can be whisked up and kept in the fridge (in a jar with a tight lid) for up to a week. Just give it a good shake before tossing with your salad ingredients.

Does this salad travel well for picnics or potlucks?

Asian Cabbage Salad is a picnic champion! It doesn’t wilt quickly, and actually improves in flavor as it sits, making it ideal to transport and serve at room temperature.

Final Thoughts

If you’re looking to brighten up your mealtime routine, Asian Cabbage Salad is just the ticket. It brings together the best of crisp veggies, a luscious dressing, and a punch of color that’s impossible to ignore. Gather your ingredients, toss them together, and get ready to impress family and friends—this salad is destined to become a staple at your table.

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