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Sesame Cabbage Salad

Recipe from Two Peas and Their Pod

A crisp and refreshing sesame cabbage salad tossed in a bold sesame ginger dressing with crunchy almonds, fresh herbs, and cucumber. Perfect as a healthy side dish or easy make-ahead salad.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Asian
Keyword: almonds, cabbage, cucumber, sesame
Servings: 6
Calories: 165kcal

Ingredients

For the dressing:

  • 3 tablespoons avocado oil
  • 2 cloves garlic, grated or minced
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons honey
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon crushed red pepper flakes

For the salad:

  • 1 small head green cabbage, core removed and thinly sliced
  • 1 English cucumber, cut into thin matchsticks
  • 1 cup toasted slivered or sliced almonds
  • 6 green onions, thinly sliced
  • 1/2 cup chopped cilantro
  • 2 tablespoons sesame seeds, I do a mix of white and black
  • Kosher salt, to taste

Instructions

  • Make the dressing. In a small bowl, whisk together the avocado oil, garlic, soy sauce, rice vinegar, sesame oil, honey, ginger, and crushed red pepper flakes until well combined.
  • Prepare the salad. In a large bowl, add the sliced cabbage, cucumber matchsticks, toasted slivered almonds, green onions, and cilantro.
  • Toss the salad. Pour the dressing over the salad and toss well until everything is evenly coated.
  • Finish and serve. Sprinkle the sesame seeds over the top and toss lightly. Season with salt, to taste. Serve immediately, or let the salad sit for 15 minutes to allow the flavors to meld before serving.

Notes

  • Slice thin: Thinly sliced cabbage is key for the best texture, use a sharp knife or mandoline if you have one.
  • Adjust to taste: Taste before serving and adjust with extra salt, vinegar, or a drizzle of honey if needed.
  • Let it rest: Let the salad sit for 10–15 minutes after tossing to allow the cabbage to soften slightly and soak up the dressing.
  • Make it vegan: Swap the honey for maple syrup.
  • Add protein: Turn it into a main dish by adding grilled chicken, shrimp, salmon, or tofu.
  • Nut-free option: Skip the almonds or replace with sunflower seeds.
  • Make ahead: This salad can be made a few hours in advance. For the best crunch, add the almonds and sesame seeds right before serving.
  • Storage: Store in an airtight container in the fridge for up to 3 days. Toss before serving.

Nutrition

Calories: 165kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 368mg | Potassium: 406mg | Fiber: 5g | Sugar: 10g | Vitamin A: 435IU | Vitamin C: 60mg | Calcium: 108mg | Iron: 2mg