Crispy cabbage salad is a great choice to accompany any dish in your family’s meal. Apronese found that, this salad is easy to make, simple ingredients are easy to find, you will quickly sink into the delicious taste of cabbage and delicious sesame ginger sauce.
Plus, it’s perfect with the crunch of whole corn, carrots and peanuts too, it’s great with meat or rice or anything.
The recipe is just below, you just need to follow and it will be done.
Prep your meals!
The sesame ginger dressing works wonderfully in the refrigerator and is a great salad to make for meal prep as well! You just need to store the salad mix (minus the dressing) separately from the vegetable salad mix in the refrigerator and add it just before serving. You should be able to keep the salad mix (minus the dressing) for about 4-5 days if it is kept in the fridge.
Crunchy Cabbage Salad: How to Serve It
There are a lot of ways to make this salad a great side dish, but if you add some Easy Teriyaki Chicken, Honey Sriracha Tofu, or Sesame Tempeh to it, you can turn it into a main dish as well. In addition to the cold noodles that you can add to this salad (the same base is used for my Cold Peanut Noodle Salad), you can add some more heat to your salad.
If I Don’t like Cilantro, What Should I Do?
No matter what you love or hate about cilantro, it’s all good here. If you do not enjoy cilantro, just leave it out of this salad and dont worry about replacing it with anything else.
The full recipe for the Sesame Ginger Dressing can be found in the post for the recipe so you can find out more about the ingredients and how to make it.
Crunchy Cabbage Salad
During the colder months, this crunchy cabbage salad keeps well in the refrigerator, so you’ll have a fresh and crunchy vegetable side serving for the duration of the week!
Servings: 6 (1 cup each)
- 4 cups shredded purple cabbage ($0.97)
- 2 carrots ($0.15)
- 4 green onions ($0.22)
- 1/2 bunch fresh cilantro ($0.40)
- ½ cup peanuts ($0.25)
Sesame Ginger Dressing
- ¼ cup neutral salad oil* ($0.16)
- 2 Tbsp rice vinegar ($0.27)
- 1 Tbsp soy sauce ($0.06)
- 1.5 Tbsp honey ($0.18)
- 1/2 Tbsp tahini ($0.10)
- 1/4 tsp toasted sesame oil ($0.02)
- 1 clove garlic, minced ($0.08)
- 1/2 Tbsp grated fresh ginger ($0.15)
- There are a few things to do with the cabbage, such as shredding it finely, grating the carrots, slicing the green onion, and pulling the leaves from the stems of the cilantro.
- In a large bowl, combine the cabbage shredded, carrots, green onions, cilantro, and peanuts together. Toss to combine thoroughly.
- The dressing is made by adding the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger, all to a blender and blending until it is smooth and creamy.
- It is highly recommended that you drizzle the dressing over the salad when you are ready to eat it and toss until the salad is thoroughly coated.
*There are plenty of salad oils that can be used for this dressing, such as peanut, canola, safflower, grapeseed, or even sesame (untoasted) oil.
Serving: 1 serving ・ Calories: 213.72 kcal ・ Carbohydrates: 13.88 g ・ Protein: 5.08 g ・ Fat: 16.78 g ・ Sodium: 179.27 mg ・ Fiber: 4.58 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Crunchy Cabbage Salad – Step by Step Photos
It is important that you shred your purple cabbage before you cook. You will need about 4 cups once shredded, which for me was half of the head of cabbage, which was approximately half of this head.
To shred the cabbage, first cut it in quarters, then cut off the cores of the quarters. Then you have to cut across the quarters in order to grate the cabbage into fine shredded pieces.
It is also important to cut two carrots into pieces (I use a cheese grater to do this) as well as slice four green onions.
It is a good idea to pick up the leaves from around 12 bunches of cilantro leaves (about one cup of cilantro leaves).
You should then combine the chopped cabbage, carrot, green onion, and 1/12 cup of peanuts in a large bowl along with the leaves from the cilantro.
As a next step, you need to prepare the Sesame Ginger Dressing. The recipe calls for 1 4 cups of neutral salad oil (any light-flavored oil, such as canola, peanut, grapeseed, etc. ), 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1.5 Tbsp honey, 1 12 Tbsp tahini, 1 14 tbsp toasted sesame oil, 1 clove garlic (minced), and 1 12 tablespoons of fresh ginger grated into a blender.
Once you have completed your dressing, be sure the texture is smooth and creamy.
I highly recommend that you pour the sesame ginger dressing over the salad and enjoy it!
Hope that Apronese sharing about this dish makes you satisfied, the cabbage salad is crispy, it sounds delicious and easy to eat. Remember to share this delicious recipe with your friends.