Why You’ll Love This Asian Sesame Cabbage Salad

• It’s a textural masterpiece. You get this incredible crunch from the cabbage and almonds, a lovely chew from the ramen noodles, and little bursts of sweetness from the mandarins. Every single bite is a different, exciting experience.
• The dressing is ridiculously easy and addictive. We’re talking about a simple shake-it-in-a-jar situation. It’s the perfect balance of nutty, sweet, and tangy, and it clings to every nook and cranny of the salad without making it soggy right away.
• It’s incredibly versatile. Think of this as a fantastic base recipe. You can easily add shredded chicken for a main course, swap in different nuts, or throw in some edamame for extra protein. It’s your salad canvas.
• It holds up surprisingly well. Unlike a delicate green salad, this one can actually hang out in the fridge for a few hours. The cabbage stays crisp, making it the perfect make-ahead option for busy days or parties.

Ingredients & Tools

• 1 small head green cabbage, finely shredded (about 6-8 cups)
• 1/2 head red cabbage, finely shredded (about 3-4 cups)
• 2 large carrots, grated
• 1/2 cup sliced almonds
• 3 green onions, thinly sliced
• 1/4 cup toasted sesame seeds
• 1 (10 oz) can mandarin oranges, drained well
• 1 package (3 oz) ramen noodles (discard the seasoning packet), crushed
• For the Dressing:
• 1/2 cup neutral oil (like grapeseed or avocado)
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey or maple syrup
• 1 tablespoon fresh ginger, grated
• 1 small garlic clove, minced

Tools: A large mixing bowl, a sharp knife or mandoline for shredding, a jar with a lid for the dressing, and a small skillet for toasting.

The key here is the combination of cabbages for both color and a slightly different flavor profile. Toasted sesame oil is non-negotiable for that deep, nutty aroma—it’s the soul of the dressing. And honestly, toasting the almonds and sesame seeds yourself is a tiny step that makes a world of difference.

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

Before You Start: Tips & Ingredient Notes

• How to shred cabbage easily. If you have a mandoline, this is its time to shine (use the guard, please!). Otherwise, quarter the cabbage, cut out the core, and use a sharp knife to slice it as thinly as possible. You can even use the shredding disk on a food processor for super speed.
• Toasting is everything. Don’t skip toasting your almonds and sesame seeds. It takes just a few minutes in a dry skillet over medium heat until they’re fragrant and golden. This unlocks their oils and gives the salad a much deeper, nuttier flavor.
• Drain those mandarins thoroughly. Any extra liquid from the can will water down your beautiful dressing. Let them sit in a strainer for a minute or two and give them a gentle pat with a paper towel.
• Crush the ramen noodles creatively. Leave the noodles in their sealed packet and use a rolling pin to crush them, or just break them up with your hands inside the bag. You want a mix of small pieces and a few bigger chunks for texture.

How to Make Asian Sesame Cabbage Salad

Serving Suggestions

Complementary Dishes

• Grilled Teriyaki Chicken or Salmon — The smoky, savory notes from the grill pair perfectly with the bright, crunchy salad. It turns a side into a complete and satisfying meal.
• Simple Veggie Spring Rolls — Serve these on the side for a lighter, finger-food-friendly feast. The fresh herbs in the rolls complement the salad’s flavors beautifully.
• Hot and Sour Soup or Miso Soup — A warm cup of soup alongside the cool salad creates a wonderful temperature and texture contrast, making the meal feel more well-rounded.

Drinks

• Iced Green Tea with Lemon — The slight bitterness and clean finish of the tea cut through the richness of the sesame oil and refresh the palate between bites.
• A Crisp Pinot Grigio or Sauvignon Blanc — A dry, acidic white wine won’t compete with the salad’s flavors and will highlight its zesty, fresh character.
• Ginger Beer (non-alcoholic) — The spicy kick of ginger beer mirrors the ginger in the dressing and adds a fun, fizzy element to the meal.

Something Sweet

• Mango Sticky Rice — The creamy, sweet coconut and mango are a classic and delightful way to end an Asian-inspired meal on a tropical note.
• Fortune Cookies and Green Tea Ice Cream — A simple, fun, and light dessert that continues the theme without being too heavy after a vibrant salad.
• Lychee Sorbet — Incredibly refreshing and light, with a floral sweetness that cleanses the palate perfectly after the savory umami of the salad.

Top Mistakes to Avoid

• Mistake: Adding the dressing too early. If you dress the entire salad, including the noodles and nuts, hours ahead of time, everything will become soggy. The magic is in the last-minute addition for maximum crunch.
• Mistake: Using raw, untoasted almonds and seeds. I’ve messed this up before too, thinking it wouldn’t matter. It does. Toasting is a simple step that transforms them from bland to deeply flavorful and aromatic.
• Mistake: Not shredding the cabbage finely enough. Thick, chunky pieces of cabbage are harder to eat and don’t meld as well with the other ingredients. Thin shreds create a much more cohesive and pleasant texture.
• Mistake: Skipping the taste test on the dressing. Everyone’s palate is different. Your soy sauce might be saltier than mine, or your vinegar more acidic. Always taste and adjust the dressing before you commit it to the salad.

Expert Tips

• Tip: Massage your cabbage. Sounds strange, but after you add the first portion of dressing, get your (clean) hands in the bowl and gently massage the cabbage for a minute. This helps to break down the fibers just a touch, making it even more tender and receptive to the flavors.
• Tip: Make it a main course. This salad is fantastic with added protein. Try tossing in some shredded rotisserie chicken, cooked and shelled edamame, or even some pan-seared tofu cubes for a complete, satisfying lunch or dinner.
• Tip: Prep components ahead. You can shred the cabbage, grate the carrots, make the dressing, and toast the nuts up to two days in advance. Store everything separately in airtight containers in the fridge. Then, assembly takes just 5 minutes before serving.
• Tip: Customize your crunch. Not a fan of almonds? Swap in sunflower seeds or chopped peanuts. Want more color? Throw in some thinly sliced red bell pepper or snow peas for an extra veggie boost.

FAQs

Can I make this salad ahead of time?
Yes, but with a specific strategy. You can prep all the components—shredded cabbage, dressing, toasted nuts—separately up to 2 days in advance. Combine the cabbage and about two-thirds of the dressing a few hours before serving and let it marinate in the fridge. Then, add the crunchy elements (noodles, nuts, oranges) right before you serve. This way, the cabbage softens nicely but the signature crunch remains intact.

How long do the leftovers keep?
Honestly, the leftovers are best within 24 hours. The ramen noodles will lose their crunch and become soft, but the salad is still perfectly edible and tasty for a day or two after. It becomes a different, but still delicious, kind of slaw. I often enjoy the softer leftovers the next day for lunch.

Is there a way to make this gluten-free?
Absolutely! First, ensure you use tamari instead of soy sauce. Second, you’ll need to replace the ramen noodles. A great gluten-free alternative is to use crunchy rice noodles (like those found in Thai salads) or even just leave them out and add extra toasted nuts or seeds for crunch.

My dressing seems too thick/oily. What did I do wrong?
This usually happens if the ingredients weren’t shaken vigorously enough to emulsify. Make sure you’re using a jar with a tight lid and shake it for a solid 30 seconds. If it’s still separating, try adding another tablespoon of rice vinegar and shaking again. The acid helps bind the oil and water-based ingredients together.

Can I use a pre-shredded coleslaw mix?
You can, for sure, to save time! A 14-ounce bag of tri-color coleslaw mix is a great shortcut. Just be aware that it often contains red and green cabbage and carrots, but sometimes the shred is a bit thicker. You might want to give it a few extra chops with your knife to get that finer texture we’re after.