Asian Cabbage Salad

This Asian Cabbage Salad is full of crunch and flavor.

Cabbage, carrots, and red bell pepper give it the good crunch, and an Asian inspired dressing along with cilantro give it the amazing flavor.

It’s an easy one to make, makes a good amount for batch lunches or a party, and it keeps well in the fridge for a few days.

It’s an extra pretty salad if you use both green and red cabbage, plus you get the health benefits of both! I just happen to have a red head of cabbage to use up, so that’s what I used here. If I was making this salad for a party, I would definitely use both colors.

Health Benefits of Cabbage

Both red and green cabbage are packed with Vitamin K and C and have tons of fiber. Since cabbage is high in fiber and low in calories, you’ll often see this cruciferous vegetable in many weight loss protocols.

Red Cabbage

• Cleanses the intestinal tract which helps keep our digestive system functioning better
• The purple pigment has disease fighting properties
• Rejuvenates the liver and helps with liver scar tissue
• Helps expel pathogens

Green Cabbage

• Great for our joints
• Helps with osteoporosis

Bulleted Benefits shared from Medical Medium’s website.

Asian Cabbage Salad

• 1 large head of green or red cabbage OR 1/2 of both, finely sliced
• 1 1/2 cups shredded carrots
• 3/4 cup white onion OR scallions (both white and green parts), chopped
• 1 large red bell pepper, chopped
• 1 bunch of cilantro, roughly chopped
• dressing: 4 TBSP tahini, 4 tsp toasted sesame oil, 1 garlic clove (minced), 3 TBSP honey to start, 2 inch raw ginger (grated), juice of 5 limes, juice of 1 lemon, pinch of salt if needed
• optional, chopped almonds (raw or toasted)

Dressing Substitution: If you don’t have tahini and you substitute for another nut butter, start with less honey as butters are naturally sweeter than tahini.

Method

Add your sliced cabbage, shredded carrots, onion, red bell pepper, and cilantro to a large mixing bowl. In a small bowl, whisk together the dressing. Taste and adjust if needed. Pour the dressing over the salad ingredients and tong everything until well combined. Serve topped with optional sliced or toasted almonds. Enjoy!

If you want to add in toasted almonds:

HOW TO MAKE TOASTED ALMONDS

Preheat the oven to 350. Add the whole almonds to a parchment lined baking sheet and bake for 5-8 minutes until slightly golden and you can smell them. Watch them closely as they burn quickly. Once they are out of the oven, carefully remove them from the hot pan so they cool a bit before chopping them.

Enjoy the crunchy deliciousness!

Thanks so much for being here with me! Xx Riane

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Asian Cabbage Salad

This Asian Cabbage Salad is full of crunch and flavor. It's an easy one to make, makes a good amount for batch lunches or a party, and it keeps well in the fridge for a few days. It's an extra pretty salad if you use both green and red cabbage, plus you get the health benefits of both!

Print Recipe Pin Recipe

Total Time 15 mins

Course Main Course, Salad, Side Dish

Cuisine Chinese, Korean, Thai

Ingredients

  

• 1 large head of green or red cabbage OR 1/2 of both finely sliced
• 1 1/2 cups shredded carrots
• 3/4 cup white onion OR scallions both white and green parts, chopped
• 1 large red bell pepper chopped
• 1 bunch of cilantro roughly chopped
• dressing: 4 TBSP tahini 4 tsp toasted sesame oil, 1 garlic clove (minced), 3 TBSP honey to start, 2 inch raw ginger (grated), juice of 5 limes, juice of 1 lemon, pinch of salt if needed
• optional chopped almonds (raw or toasted)

Instructions

 

• Add your sliced cabbage, shredded carrots, onion, red bell pepper, and cilantro to a large mixing bowl. In a small bowl, whisk together the dressing. Taste and adjust if needed. Pour the dressing over the salad ingredients and tong everything until well combined. Serve topped with optional sliced or toasted almonds. Enjoy!

Notes

HOW TO MAKE TOASTED ALMONDS

Preheat the oven to 350. Add the whole almonds to a parchment lined baking sheet and bake for 5-8 minutes until slightly golden and you can smell them. Watch them closely as they burn quickly. Once they are out of the oven, carefully remove them from the hot pan so they cool a bit before chopping them.

Plant-Based | Vinegar-Free | Refined Sugar-Free

Keyword asian cabbage salad, healthy asian cabbage salad, asian cabbage salad with tahini dressing,

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