Cabbage Salad Recipe

Prepare cabbages

Trim core from the green and red cabbages. Remove any tough outer leaves. Cut each cabbage into quarters, then thinly slice across the grain to yield about 8 cups combined (6 cups green, 2 cups red). Place sliced cabbage in a very large bowl.

Add vegetables and herbs

Peel and grate the carrot and add to the bowl. Thinly slice the red bell pepper and scallions and add them. Chop the cilantro and reserve most for garnish, adding a small amount to the salad now so its flavor begins to blend.

Add seeds and nuts

Stir in the toasted sesame seeds and, if using, the chopped roasted peanuts. Set the bowl aside while you make the dressing so the flavors will marry when combined.

Combine wet ingredients

In a small bowl or jar combine rice vinegar, soy sauce, sesame oil, neutral oil, honey (or maple), and fresh lime juice. Whisk or shake until the honey is fully dissolved.

Add aromatics and season

Add grated fresh ginger and minced garlic to the mixture, then stir in red pepper flakes, salt, and black pepper. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or a little more rice vinegar for brightness.

Emulsify

Whisk vigorously for 20–30 seconds (or shake tightly if using a jar) to create a slightly emulsified dressing. If the oil separates, give it another quick whisk before using.

Pour about two-thirds of the dressing over the cabbage mixture and toss thoroughly with tongs or salad servers to coat evenly. Taste the salad and add more dressing as needed (reserve any leftover dressing for serving). Let the salad sit for 10–15 minutes at room temperature to allow the cabbage to soften slightly and flavors to meld.

Before serving, taste and adjust seasoning with a pinch more salt, pepper, or lime juice if desired. Scatter the remaining cilantro and sesame seeds on top for garnish and serve. Keeps well refrigerated in an airtight container for up to 3 days; the flavors deepen but cabbage will soften over time.