Asian Cabbage Salad Recipe

Hey there, foodies! Get ready to meet your new go-to salad that’s as vibrant and crunchy as your favorite stir-fry but with half the effort. Say hello to my Asian-inspired cabbage creation, brimming with crisp veggies, nutty toasted almonds, and a zesty dressing that’ll make you wonder why salads ever got a boring reputation. 🌿🥕🥢

Napa cabbage, shredded carrots, and red bell pepper make this salad sing; the combination has crunch written all over it. Add a handful of sesame seeds and slivered almonds, along with a dressing of soy sauce, rice vinegar, and sesame oil, and you’ve got a near-perfect dish.

Asian Cabbage Salad Recipe Ingredients

• Napa Cabbage: High in fiber and vitamins, adds crunch and freshness.
• Carrots: Provide beta-carotene and natural sweetness.
• Red Bell Pepper: Rich in vitamin C, adds vibrant color and sweetness.
• Green Onions: Offer mild onion flavor and vitamin K.
• Cilantro: Adds herbal freshness and aids digestion.
• Almonds: Provide healthy fats and a satisfying crunch.
• Sesame Seeds: Rich in calcium, add toasted nutty flavor.
• Soy Sauce: Provides umami depth and savory notes.
• Rice Vinegar: Adds a gentle acidic balance and tang.
• Sesame Oil: Imparts a rich, toasty flavor.
• Honey: Natural sweetness to balance flavors.
• Ginger: Adds warmth and spice to the dressing.
• Garlic: Provides a pungent kick and health benefits.

Asian Cabbage Salad Recipe Ingredient Quantities

• 1 medium head of napa cabbage, shredded
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• ½ cup chopped fresh cilantro
• ¼ cup sliced almonds, toasted
• 2 tablespoons sesame seeds, toasted
• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• ½ teaspoon red pepper flakes (optional)

How to Make this Asian Cabbage Salad Recipe

1. In a large mixing bowl, mix together the napa cabbage, carrots, red bell pepper, green onions, and fresh cilantro. They can all be shredded in a food processor if you want to save time and work.

2. In a small pan over medium heat, lightly brown the sliced almonds. When they are evenly toasted and have released their nutty fragrance, remove from the heat and let cool.

3. In the same skillet, toast the sesame seeds until they are aromatic and golden brown, then set aside to cool.

4. Whisk together the soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and optional red pepper flakes in a small bowl to make the dressing.

5. In the large mixing bowl, combine the vegetables. Pour the dressing over the vegetables in the bowl.

6. Gently but thoroughly toss the salad to coat all the ingredients uniformly with the dressing.

7. Toasted almonds and sesame seeds should be sprinkled over the salad.

8. One more time, toss the salad to ensure that the almonds and sesame seeds are spread throughout.

9. Let the salad sit for about 10 minutes before serving so that the flavors can meld together.

10. Present the Asian cabbage salad either chilled or at room temperature. This variation is for you if you prefer a salad that stays crisp and refreshing no matter the weather. This makes a delightful side dish beside anything that might otherwise seem heavy or rich.

Asian Cabbage Salad Recipe Equipment Needed

1. Large mixing bowl
2. Small pan
3. Skillet
4. Small bowl
5. Whisk
6. Food processor (optional for shredding)
7. Cutting board
8. Chef’s knife
9. Measuring cups
10. Measuring spoons

FAQ

• Q: Can I use a different type of cabbage for this salad?Yes, you can use green or savoy cabbage if you prefer; however, napa cabbage gives a softer texture that works well in this salad.
• Q: How can I make this salad nut-free?A: To create a nut-free salad, you can either leave out the sliced almonds or substitute them with toasted pumpkin seeds or sunflower seeds.
• Q: Is there a substitute for rice vinegar?You may replace rice vinegar with either apple cider vinegar or white wine vinegar if you wish, although their flavors are likely to be somewhat dissimilar.
• Q: Can I prepare this salad in advance?A: Of course. You can get everything prepped and ready to go, way ahead of time. Just keep the ingredients separate and they’ll stay fresh until you’re ready to serve.

  Toss with the dressing just before serving.

• Q: What can I add to make it a complete meal?A: Grilled chicken, shrimp, or tofu can be added for extra protein; these turn the salad into a meal that’s satisfyingly substantial.
• Q: How do I store leftovers?A: Any remaining salad should be put in an airtight container and stored in the refrigerator for up to 2 days. Remember, if you are using cabbage in your salad, it will get progressively softer while stored.

  B: My sister once made a salad with a whole head of cabbage and then sent most of it back with me in the car. When I opened up that salad in my fridge, it was so big and cold and the smell so fresh—and I was starving—that I had some right then. And then I had more the next day. And the next.

• Q: Can I make it vegetarian or vegan?A: The recipe is vegetarian. To convert it to a vegan dish, substitute the honey for agave syrup or maple syrup.

Asian Cabbage Salad Recipe Substitutions and Variations

Napa cabbage: If needed, substitute with savoy cabbage or green cabbage.
Shredded carrots: For a different crunch, try using shredded daikon radish or jicama.
Almonds, when sliced, are a common ingredient in a number of dishes and are often used as a garnish. If you can’t use sliced almonds, then chopped cashews or peanuts can be substituted, using the same amount, and they will give your dish a nutty flavor.
Sesame seeds: If you don’t have them on hand, you can substitute with the same amount of poppy seeds. In baked goods, sesame seeds can be replaced with chia seeds or flaxseeds, blended smooth.
Alternatives to soy sauce: Tamari and coconut aminos are good gluten-free replacements.

Pro Tips

1. Maximize Flavor Infusion: Allow the salad to marinate for at least 30 minutes before serving. This extended resting time helps the vegetables absorb more of the dressing’s flavors, enhancing the overall taste.