Name: Ginger Sesame Cabbage Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 4 cups shredded green cabbage; 2 cups shredded purple cabbage; 1 large carrot, julienned; 2 green onions, sliced; ¼ cup fresh cilantro, chopped; ¼ cup toasted sesame seeds; ¼ cup slivered almonds (optional); 3 tablespoons sesame oil; 2 tablespoons rice vinegar; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon honey (or maple syrup for vegan); 1 teaspoon grated fresh ginger; 1 teaspoon sesame seeds; ½ teaspoon garlic powder; ½ teaspoon red pepper flakes (optional)

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Introduction

This Ginger Sesame Cabbage Salad is a vibrant, crunchy dish full of fresh flavors and a hint of spice. It’s perfect as a light side or a refreshing addition to your meal, combining crisp cabbage with a zesty sesame dressing.

The dish is a fresh salad served in a white bowl with blue patterns. It has several layers: the base is light green chopped cabbage, mixed with thin orange carrot strips and small pieces of purple cabbage. On top, there are whole fresh green cilantro leaves, light brown peanuts, and light beige sesame seeds scattered all over. The textures vary from crunchy cabbage and carrots to softly textured peanuts and light seeds. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded green cabbage
2 cups shredded purple cabbage
1 large carrot, julienned
2 green onions, sliced
¼ cup fresh cilantro, chopped
¼ cup toasted sesame seeds
¼ cup slivered almonds (optional)
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon honey (or maple syrup for vegan)
1 teaspoon grated fresh ginger
1 teaspoon sesame seeds
½ teaspoon garlic powder
½ teaspoon red pepper flakes (optional)

Instructions

Step 1: Shred the green and purple cabbage, julienne the carrot, slice the green onions, and chop the fresh cilantro.
Step 2: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, sesame seeds, garlic powder, and red pepper flakes if using, until smooth.
Step 3: In a large mixing bowl, combine the shredded cabbage, julienned carrot, green onions, and cilantro.
Step 4: Pour the dressing over the salad mixture and toss well to coat evenly.
Step 5: Let the salad rest for 10-15 minutes to allow the flavors to meld together.
Step 6: Just before serving, sprinkle toasted sesame seeds and slivered almonds over the top for added texture and flavor.

Tips & Variations

For extra crunch, add sliced water chestnuts or crispy noodles.
Use maple syrup instead of honey to keep the salad vegan.
Toast the sesame seeds and almonds yourself for a fresher, nuttier flavor.
Add a squeeze of fresh lime juice to brighten the dressing even more.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the toasted sesame seeds and almonds separate until just before serving to maintain their crunch. Give the salad a gentle toss before serving if it has been refrigerated.

How to Serve

The image shows a bowl of fresh cabbage salad with visible layers starting from thin white and light green cabbage strips forming the base. Mixed in are small pieces of bright orange carrot strips and purple cabbage bits adding color contrast. On top, there are scattered green cilantro leaves and light brown peanuts, along with white sesame seeds sprinkled all over. The salad is in a white bowl decorated with blue patterns around its edge, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead and refrigerate it. Allow it to sit at room temperature for a few minutes and toss before serving for the best flavor.

Is this salad gluten-free?

It can be gluten-free if you use tamari instead of soy sauce and ensure all other ingredients are gluten-free.