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Sesame Cabbage Salad Recipe

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This vibrant Sesame Cabbage Salad features a crunchy combination of thinly sliced green cabbage, fresh cucumber, toasted almonds, and a flavorful dressing made from avocado oil, soy sauce, rice vinegar, toasted sesame oil, honey, garlic, and ginger. Finished with a sprinkle of sesame seeds and fresh cilantro, this refreshing salad comes together quickly and can be served immediately or after allowing the flavors to meld. Perfect as a light side dish or a healthy snack, it balances savory, tangy, and slightly sweet notes with a spicy kick from crushed red pepper flakes.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

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

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 (mix of white and black)
  • Kosher salt, to taste

Instructions

  1. Make the dressing. In a small bowl, whisk together the avocado oil, grated or minced garlic, light soy sauce, rice vinegar, toasted sesame oil, honey, freshly grated ginger, and crushed red pepper flakes until well combined and smooth.
  2. Prepare the salad. In a large mixing bowl, add the thinly sliced green cabbage, cucumber matchsticks, toasted slivered or sliced almonds, thinly sliced green onions, and chopped cilantro, ensuring all ingredients are evenly distributed.
  3. Toss the salad. Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure every component is evenly coated with the flavorful dressing.
  4. Finish and serve. Sprinkle the sesame seeds over the top of the tossed salad and gently toss once more. Season with kosher salt to taste. Serve the salad immediately for a crisp texture, or let it sit for 15 minutes to allow the flavors to meld and enhance the taste before serving.

Notes

  • This salad can be prepared ahead of time; however, to retain maximum crunch, store dressing separately and toss just before serving.
  • For a nut-free version, omit the almonds and substitute with toasted pumpkin seeds or sunflower seeds.
  • Adjust the crushed red pepper flakes according to your desired spice level.
  • Use gluten-free tamari instead of soy sauce if necessary to make this salad gluten-free.
  • Leftovers can be refrigerated in an airtight container for up to 2 days but may become less crisp.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Low Fat

Find it online: https://iamstarved.com/sesame-cabbage-salad-recipe/