Asian Cabbage Salad Recipe

Prepare cabbages

Trim core from Napa cabbage and thinly slice crosswise into bite-sized ribbons until you have about 4 cups. Thinly slice the red cabbage crosswise to yield about 2 cups. Place both cabbages in a large mixing bowl.

Prepare vegetables and herbs

Peel and julienne or shred the carrot to make about 1 cup and add to the bowl. Thinly slice the red bell pepper into matchsticks (about 1 cup) and add. Thinly slice the green onions (use white and green parts) and add 3 tablespoons to the bowl. Roughly chop 1 tablespoon fresh cilantro and add. If using, add 1 tablespoon chopped roasted peanuts or sliced almonds.

Toss the salad components together gently to combine and distribute ingredients evenly. Set aside while you make the dressing so flavors can mingle.

Whisk dressing

In a medium bowl or jar combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons neutral oil, 1 tablespoon honey (or maple syrup), and 1 tablespoon fresh lime juice. Add 1 teaspoon grated fresh ginger and 1 teaspoon minced garlic. If you like heat, add 1 teaspoon sriracha or chili paste. Add 1 teaspoon salt and 1 teaspoon black pepper.

Whisk briskly until honey dissolves and the dressing emulsifies, or secure the jar lid and shake vigorously for 20–30 seconds. Taste and adjust: add more lime for brightness, a pinch more sugar/honey for balance, or a splash more soy for saltiness.

Pour the dressing over the salad (start with about three-quarters of the dressing and reserve the rest). Toss thoroughly but gently to coat the cabbage and vegetables evenly. Let the salad sit 5–10 minutes to allow flavors to meld; toss again before serving. Add toasted sesame seeds and the optional chopped peanuts or almonds on top just before serving to preserve crunch.

Adjust seasoning to taste — add more salt, pepper, lime juice, or a drizzle of remaining dressing if needed. Serve chilled or at room temperature.