Addictive Asian Cabbage Salad Recipe

I created an Asian Cabbage Salad of crunchy cabbage and carrots, sweet orange segments and toasty almonds and sesame seeds, and there’s a single unexpected ingredient in the dressing you’ll want to know about.

I didn’t plan to get obsessed with this Asian Cabbage Salad, yet here I am. Finely shredded green cabbage, crisp carrots and bright mandarin oranges collide with toasty sliced almonds and sesame seeds into something that’s weirdly addictive.

The first bite is bright and crunchy, then the nuts and seeds give it this toasty pop that makes you keep going, even when you said you were full. I keep bringing it to potlucks, hiding a container in the fridge, testing who notices first.

It sounds simple but it keeps surprising me, and you’ll probably wonder why you waited so long.

Ingredients

• green cabbage: crunchy, low calorie, full of fiber and vitamin C, great base
• carrots: sweet, beta carotene for eye health, add color and crunchy texture
• mandarin oranges: bright citrus, natural sugars give sweetness, vitamin C, juicy pops
• sliced almonds: toasty crunch, healthy fats and protein, keeps salad filling
• sesame oil: tiny drizzle goes a long way, nutty aroma, rich in fats
• rice vinegar: adds mild tang, balances sweetness, low calorie acidity, light taste
• soy sauce: salty umami lift, gives savory depth, watch sodium levels though
• cilantro: fresh herb, adds bright, slightly citrus notes, optional for folks who like it

Ingredient Quantities

• 1 medium green cabbage, about 1.5 to 2 lb, finely shredded
• 1/4 head purple cabbage, finely shredded (optional for color)
• 3 large carrots, peeled and julienned or grated
• 3 scallions (green onions), thinly sliced
• 2 to 3 mandarin oranges, peeled and segmented or 1 cup canned mandarin segments drained
• 1/2 cup sliced almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 1/2 cup fresh cilantro leaves, roughly chopped (optional)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce or tamari
• 2 tablespoons toasted sesame oil
• 2 tablespoons neutral oil (canola vegetable or light olive oil)
• 2 tablespoons honey or maple syrup
• 1 tablespoon freshly grated ginger
• 1 clove garlic, minced or grated
• 1 tablespoon lime juice (about half a lime)
• 1 to 2 teaspoons sriracha or chili paste (optional)
• Salt and black pepper, to taste

How to Make this

1. Trim and finely shred the green cabbage (and the 1/4 purple cabbage if using) with a sharp knife, mandoline, or food processor, then transfer to a large bowl.

2. Peel and julienne or grate the 3 carrots, thinly slice the 3 scallions, roughly chop the 1/2 cup cilantro if using, and add them to the bowl with the cabbage.

3. Peel and segment 2 to 3 mandarin oranges or drain 1 cup canned mandarin segments, gently fold them into the veg so they don’t squish.

4. Toast the 1/2 cup sliced almonds and 2 tablespoons sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3 to 5 minutes; remove to a plate to cool and reserve most for topping.

5. Whisk together the dressing: 3 tablespoons rice vinegar, 2 tablespoons soy sauce or tamari, 2 tablespoons toasted sesame oil, 2 tablespoons neutral oil, 2 tablespoons honey or maple syrup, 1 tablespoon grated ginger, 1 minced clove garlic, 1 tablespoon lime juice and 1 to 2 teaspoons sriracha if you want heat; taste and add salt and black pepper as needed.

6. Pour about three quarters of the dressing over the cabbage mixture and toss well to coat, keep some dressing aside to add later if needed.

7. Stir in most of the toasted almonds and sesame seeds, toss gently, then let the salad rest in the fridge for 10 to 30 minutes so the flavors meld but the cabbage stays crunchy.

8. Before serving toss again, adjust seasoning with more soy, lime, honey or salt if it needs it, then sprinkle the reserved almonds and sesame seeds and the chopped cilantro on top for crunch and color.

9. Serve chilled or at room temperature, and store any leftovers in an airtight container for up to 2 days, the salad gets juicier the longer it sits so eat sooner if you want max crunch.

Equipment Needed

1. Sharp chef’s knife (for shredding cabbage and slicing scallions)
2. Large cutting board, roomy so stuff wont spill everywhere
3. Mandoline or food processor or box grater for shredding cabbage and carrots
4. Vegetable peeler for carrots and peeling mandarins
5. Large mixing bowl for tossing and chilling the salad
6. Small bowl or jar plus a whisk or fork for the dressing (a jar with lid works great)
7. Dry skillet or frying pan and a spatula or wooden spoon for toasting almonds and sesame seeds
8. Measuring spoons and measuring cups plus a citrus reamer or small knife for juicing

FAQ

Addictive Asian Cabbage Salad Recipe Substitutions and Variations

• Green cabbage: swap with Napa cabbage for a milder crunch or savoy cabbage for a softer leaf. If you want more bite, use shredded kale but massage it first so it softens.
• Mandarin oranges: canned mandarin segments work fine, or use 1 peeled navel orange segmented. For a different sweet-tart note try 1/2 cup pineapple chunks.
• Sliced almonds: replace with chopped cashews or peanuts for similar crunch, or use toasted sunflower seeds to make it nut free.
• Soy sauce or tamari: use coconut aminos for a gluten free, slightly sweeter option, or liquid aminos. If you have nothing, a pinch of salt plus a splash of vinegar will do in a pinch.

Pro Tips

1) Salt and “massage” the cabbage a little before you dress it. Sprinkle about 1 tsp kosher salt over the shredded cabbage, squeeze and rub it for 1 to 2 minutes, then let it sit in a colander for 5 minutes and pat dry. It loosens the fibers so the dressing clings better but dont overdo it or youll end up limp cabbage.

2) Toast the almonds and sesame seeds slowly and keep them moving in the pan, they go from golden to burnt in a heartbeat. Save some whole slices for the top and roughly chop some of the rest so you get both big crunchy bites and little bits that mingle with the slaw.

3) Make the dressing a bit ahead and warm it slightly in the microwave or on the stove just enough to dissolve the honey, then chill. The flavors marry better this way. Also grate ginger and garlic with a microplane for the freshest, most even distribution, and add a little lime zest if you want extra brightness.

4) Handle the mandarins gently. Peel and segment them over a bowl to catch juice, then blot the segments lightly with paper towel before folding them in. If you want max crunch add the mandarins and reserved dressing right before serving, but if you like a juicier slaw let it sit 20 to 30 minutes so juices soften everything together.