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Asian Cabbage Salad

A crisp and refreshing Asian cabbage salad with a perfect balance of sweet, tangy, and umami flavors featuring a silky sesame-ginger dressing.
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Prep Time 15 minutes
Servings: 4
Calories: 95
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups napa cabbage, thinly sliced
  • 2 cups purple cabbage, shredded
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup toasted sesame seeds
For the Dressing
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced

Method
 

  1. Slice the napa cabbage into thin ribbons and shred the purple cabbage using a sharp knife or mandoline. Julienne the carrot into matchsticks and slice the bell pepper into thin strips.
  2. Whisk together rice vinegar, soy sauce, sesame oil, and honey in a small bowl until the honey completely dissolves. Add freshly grated ginger and minced garlic, whisking vigorously to create an emulsified dressing.
  3. Place all prepared vegetables in a large mixing bowl. Pour half the dressing over the vegetables and toss gently with clean hands or salad tongs. Add remaining dressing gradually, tasting as you go.
  4. Sprinkle toasted sesame seeds and fresh cilantro over the salad. Give it one final gentle toss to distribute evenly.

Notes

Make the dressing up to 3 days ahead and store in refrigerator. Toss with vegetables just before serving to maintain maximum crispness. Store leftover salad in refrigerator for up to 2 days in airtight container. Don't skip toasting the sesame seeds as it intensifies their nutty flavor. Avoid overdressing initially and cutting vegetables too thick.