Why You’ll Love This Asian Cabbage Salad

• It’s a textural dream. You get this incredible crunch from the cabbage and almonds, a little chew from the ramen noodles, and a wonderful nuttiness from the sesame seeds. Every single bite is interesting.
• The dressing is ridiculously easy and versatile. You just whisk a few pantry staples together, and suddenly you have this complex, umami-rich sauce that you’ll want to put on everything—grilled vegetables, rice bowls, you name it.
• It’s a fantastic make-ahead option. Unlike delicate greens, cabbage is a real trooper. You can dress this salad hours ahead of time, and it will still be wonderfully crisp when you’re ready to serve.
• It’s endlessly customizable. Feel like adding some shredded chicken for protein? Go for it. Want to throw in some mandarin oranges for a sweet twist? Absolutely. This recipe is a wonderful blueprint for your own creations.

Ingredients & Tools

• 1/2 head green cabbage, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 2 large carrots, grated
• 1/2 cup sliced almonds
• 3 green onions, thinly sliced
• 1 package (3 oz) ramen noodles (discard the seasoning packet)
• 1/4 cup sesame seeds
• 1/2 cup neutral oil (like grapeseed or avocado)
• 1/4 cup rice vinegar
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated

Tools: A large mixing bowl, a sharp knife or mandoline for slicing, a small bowl or jar for the dressing, a whisk.

The key here is balancing the flavors in the dressing—the salty soy, the sweet honey, the tangy vinegar, and the deep, nutty sesame oil. Using fresh ginger and garlic really makes a world of difference, giving it a bright, zesty kick that bottled versions just can’t match.

Serves: 6-8 as a side | Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Slice the cabbage as thinly as you can. This is crucial for the best texture and to help it absorb the dressing nicely. A mandoline makes this super quick, but a sharp knife and a little patience work perfectly.
• Don’t skip toasting the almonds and sesame seeds. Honestly, this step takes just a few minutes but adds a deep, nutty flavor that transforms the salad. Just pop them in a dry skillet over medium heat until they’re fragrant and lightly golden.
• What’s the deal with the ramen noodles? We’re only using the dry noodles from the package, crushed up. They add an incredible, addictive crunch. You can toast them along with the almonds for an even deeper flavor.
• Taste your dressing before you pour. Everyone’s palate is different! Dip a piece of cabbage into the dressing and adjust—maybe you want a touch more honey for sweetness or another splash of vinegar for tang.

How to Make Asian Cabbage Salad

Serving Suggestions

Complementary Dishes

• Grilled Teriyaki Chicken or Salmon — The sweet and savory notes of teriyaki are a perfect match for the tangy salad. The warm protein against the cool, crunchy salad is a fantastic combination.
• Simple Veggie Spring Rolls — Serve the salad alongside fresh spring rolls with a peanut dipping sauce for a light, refreshing, and interactive meal.
• Sticky Coconut Rice — The mild, slightly sweet creaminess of coconut rice provides a lovely, calming base that balances the sharpness of the salad dressing.

Drinks

• Iced Green Tea with Mint — The clean, slightly bitter notes of green tea cut through the richness of the dressing and cleanse the palate beautifully between bites.
• A Crisp Lager or Pale Ale — The carbonation and hop bitterness in a light beer are a classic pairing with the salty, umami flavors in the salad.
• Ginger Beer (non-alcoholic) — The spicy kick of ginger beer echoes the fresh ginger in the dressing and adds a fun, fizzy element to the meal.

Something Sweet

• Mango Sticky Rice — This is the ultimate finale. The sweet, ripe mango and creamy coconut rice feel like a tropical vacation after the savory crunch of the salad.
• Fortune Cookies and Green Tea Ice Cream — A playful and light ending. The subtle, earthy flavor of the ice cream is a wonderful contrast without being too heavy.
• Lychee Sorbet — Incredibly refreshing and light, with a delicate floral sweetness that doesn’t overwhelm the palate after the bold salad flavors.

Top Mistakes to Avoid

• Mistake: Dressing the salad too far in advance. While the cabbage holds up well, if you add the crunchy ramen noodles and almonds too early, they’ll lose their signature crispness and become soggy. Add them at the last minute!
• Mistake: Using bottled minced garlic and ginger. I know it’s convenient, but the flavor is just not as bright or potent. Freshly grating a knob of ginger and mincing a garlic clove takes seconds and makes a monumental difference in the dressing’s vibrancy.
• Mistake: Not tasting and adjusting the dressing. Soy sauces vary wildly in saltiness, and honeys in sweetness. Your taste buds are the best guide. Always taste and tweak the dressing before committing it to the whole salad.
• Mistake: Cutting the cabbage into thick, chunky pieces. Thin shreds are essential for the right texture and mouthfeel. Thick pieces will be harder to eat and won’t meld as well with the other ingredients.

Expert Tips

• Tip: Massage the cabbage. If you want to speed up the wilting process just a touch, add a pinch of salt to the sliced cabbage and gently massage it with your hands for a minute. You’ll feel it start to soften slightly, which helps it absorb the dressing even better.
• Tip: Make it a main course. This salad is incredibly easy to bulk up. Add shredded rotisserie chicken, cooked and shelled edamame, or even some pan-seared tofu cubes to turn it into a satisfying, complete meal.
• Tip: Double the dressing. Seriously, this dressing is that good. Make a double batch and keep it in a jar in the fridge for up to a week. It’s amazing on grain bowls, as a marinade for chicken, or drizzled over steamed vegetables.
• Tip: Get creative with the crunch. Don’t have ramen? Use chow mein noodles or even wonton strips. Not a fan of almonds? Toasted sunflower seeds or chopped peanuts work wonderfully too. This recipe is very forgiving.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! You can prep all the components up to 2 days in advance. Keep the sliced cabbage, carrots, and green onions in a sealed container in the fridge. Store the dressing separately in a jar. Keep the toasted nuts, seeds, and ramen noodles in a bag at room temperature. Combine everything just before serving to maintain the perfect crunch. The dressed salad itself will still be good the next day, though the noodles will soften—it’s still delicious, just a different texture.

How can I make this gluten-free?
It’s very simple! First, ensure you use tamari instead of soy sauce, as most soy sauce contains wheat. Second, you’ll need to skip the ramen noodles or find a certified gluten-free ramen alternative (like those made from rice or millet). All other ingredients are naturally gluten-free. Always double-check labels on things like pre-toasted nuts to be safe.

My dressing seems too oily. What did I do wrong?
Don’t worry, this is an easy fix! The key is emulsification. If you just stir the ingredients, they can separate quickly. Next time, try whisking more vigorously or, even better, shake everything in a tightly sealed jar for a good 30 seconds. This breaks the oil into tiny droplets that suspend throughout the vinegar and soy sauce, creating a cohesive, creamy dressing. If it’s already made, just give it another really good shake or whisk right before pouring.

Can I use a different type of cabbage?
Of course! While the classic combo of green and red cabbage gives great color and flavor, Napa cabbage is a wonderful, more tender alternative. You could also use savoy cabbage or even a bag of pre-shredded coleslaw mix for ultimate convenience. Just keep in mind that softer cabbages like Napa will wilt a bit faster once dressed.

Is there a way to reduce the sugar in the dressing?
Yes, you have a few options. You can simply reduce the amount of honey or maple syrup by half—the dressing will be tangier and more savory. Alternatively, you can use a sugar substitute like monk fruit sweetener that measures like sugar. Another great trick is to add a tablespoon of orange juice for a touch of natural sweetness without refined sugar.