Asian Cabbage Salad

Add the perfect crunch to your next Japanese-inspired weeknight dinner!

Table of Contents

Cabbage can be a polarizing vegetable for some, mainly because of its bitter, sulfuric flavor when raw. But in cultures across Asia, you’ll find this cruciferous veggie fresh, stir-fried, pickled, or fermented—and every single version is delicious, it’s just how you prepare and dress it that makes all the difference.

When my partner and I need a quick and simple weeknight meal, we always find ourselves falling back on our Japanese-inspired favorites: Miso-Glazed Salmon, a simple cabbage salad, pickled yellow radish called takuan, and Fluffy Sushi Rice. Cabbage is almost always readily available at grocery stores, and this salad keeps well for a few days, so there’s no waste.

Is Asian Cabbage Salad Healthy?

Cabbage is full of fiber, vitamin K, and vitamin C, and is one of my favorite veggies to have on hand. However, it’s important to note that its high fiber content can cause digestive discomfort in some people, particularly when consumed in large amounts. Because the cabbage is raw in this recipe, its fiber is not broken down, so people who may not be accustomed to eating it raw may need a smaller portion to avoid stomach issues.

This recipe is vegetarian-friendly, but to make it vegan, simply swap the honey for agave or your favorite sweetener.

Do You Have to Use Shredded Cabbage?

Something truly magical happens when you slice a cabbage as thin as possible before dressing it in a bright, tart dressing. The reason why this recipe calls for shredded cabbage is because it essentially “cooks” in the dressing as it sits. The vinegar’s acid acts as a quick pickle for the cabbage and carrots, softening them and giving them a sharp, tangy flavor without the need for months of pickling in salt.

This style of salad is prominent in Japanese cuisine, and you’ll often find shredded cabbage soaked in cold water to enhance its crispness, then served plain or dressed with shio kombu (salted dried kelp) and sesame oil. Its simple and fresh flavor contrasts heavier main dishes, like tonkatsu (breaded pork cutlet) or korokke (croquettes) that you’ll often find served in Japanese izakaya (bars).

INGREDIENTS

4 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrots, shredded
1/2 cup green onions, thinly sliced
1/4 cup cilantro, chopped
2 tablespoons sesame seeds, toasted
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)

INSTRUCTIONS

Prepare

Combine vegetables and toast sesame seeds.

Dress

Mix dressing ingredients and pour over salad.

Serve

Toss salad with dressing and garnish with sesame seeds.

Devour!

FAQs & Tips

How to Make Ahead and Store

I would recommend making this salad in advance, as giving the flavors time to mingle results in a much more balanced salad. I usually make this salad an hour before serving it, and I store it in an airtight container in the refrigerator.
The salad is great for meal prepping at the beginning of the week, but because the vinegar will continue to pickle the ingredients the longer it is stored, try to finish it within 4 days.

Don’t Like Raw Cabbage? Chill Out!

If you don’t like the crispy and slightly bitter flavor of raw cabbage, you can leave the salad to chill out in the refrigerator for up to 24 hours before serving. After the vinegar has gotten to work quickly pickling the veggies, you’ll be left with a deeper flavor and softer bite. Before serving, make sure to give it a thorough stir to redistribute the dressing.

Can I Use Other Veggies In the Salad?

While I like to keep my weeknight dinners simple and speedy, you can absolutely customize this salad with whatever you have in your kitchen. Edamame is a common addition to this salad, as its vibrant color and crunchy texture hold up well against the acidic dressing. You can also add in daikon radish, bamboo shoots, and shiso leaves if you can find them.

Serving Suggestions

While it’s not necessary to serve this salad with a Japanese-inspired meal, part of the joy in exploring new dishes and flavors is experiencing how these ingredients have been used for generations in different cultures. It’s an opportunity to discover new ways of cooking while enjoying familiar ingredients.

While it does contain cabbage already, this salad is a bright contrast to one of my favorite Japanese dishes, Okonomiyaki (Japanese Pancakes). For a quick and easy dinner, try Teriyaki Chicken or Miso Steak as the protein, served with this cabbage salad and some plain sushi rice on the side.