asian cabbage salad

Mouthwatering coleslaw with red cabbage, carrots, and quinoa in a sweet and savory Asian slaw dressing. This salad always disappears fast!

Asian Slaw with Sesame Ginger Dressing

Cashews (chopped)

Sesame Seeds (black

Red Cabbage (1/3 pound shredded)

Napa Cabbage

Quinoa

Carrots (1/4 pound shredded)

Fresh Cilantro (chopped)

Green Onions (thinly sliced)

Unseasoned Rice Vinegar

Maple Syrup (or preferred sweetener)

Soy Sauce (or Tamari)

Fresh Ginger (finely grated)

Garlic (minced)

Extra Virgin Olive Oil

Sesame Oil (light

Sea Salt (to taste)

Black Pepper (to taste)

To toast CASHEWS and SESAME SEEDS via oven or stovetop:OVEN: Preheat oven to 350°F. Place nuts and seeds on a baking sheet and bake 3-5 minutes until toasted.STOVETOP: Place nuts and seeds in a small skillet over medium heat and heat about 3 minutes until toasted, stirring as neededTransfer to a plate to cool completely. Cover and store at room temperature until ready to serve.

To make the slaw, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS in a large mixing bowl. Cover and refrigerate until ready to dress and serve.

To make the dressing, combine RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC in a mixing bowl. Slowly drizzle in OLIVE OIL and SESAME OIL, and whisk or blend until well-combined. Add SALT and PEPPER to taste.

Cover and refrigerate until ready to dress and serve.

To serve, add toasted nuts and seeds to the salad. Add the dressing and toss to combine.

Store dressed slaw in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1496171381/nzka8d7gdxlw01j9au0v.mp4

This unique Asian Slaw recipe has quinoa, loads of everyday vegetables, and a "drinkable" sesame ginger dressing (and no peanut butter). It's sweet, savory, and refreshing! Serve as a side salad or make it a whole meal by adding your favorite proteins. Great for meal prep!!

Asian Slaw with Quinoa and Sesame Ginger Dressing

This healthy sautéed cabbage and carrots recipe is tossed in a simple ginger and sesame dressing and comes together in less than 20 minutes.

Sautéed Cabbage and Carrots

ginger root (minced)

garlic

sambal oelek ((optional))

cabbage (shredded)

carrots (shredded)

salt

rice vinegar

soy sauce

scallions (thinly sliced, tops and bottoms)

sesame oil

black roasted sesame seeds (and chopped cilantro (optional,

Cook

Head a deep skillet over medium heat and spray with cooking spray. Add ginger, garlic, and sambal oelek and cook for 30 seconds to release flavors.

Saute

Add shredded cabbage, carrots, and salt to the pan. Saute until slightly wilted, 7-9 minutes.

Add the rice vinegar, soy sauce, scallions, and sesame oil. Saute 1 additional minute. Serve warm, garnished with sesame seeds and cilantro.

This easy asian cabbage slaw is absolutely addictive! The perfect recipe to serve alongside grilled meats, but also a great meal prep option. The magic of this salad is the sweet-spicy-sour-salty dressing.

Addictive Asian Cabbage Salad

cabbage (roughly 1/2 head)

carrot

mandarin oranges (drained)

romaine lettuce (chopped)

red bell pepper (sliced thin)

almonds (toasted)

sesame seeds (toasted)

rice wine vinegar

raw honey (or sub date syrup)

sea salt

sriracha (or other chili sauce)

After chopping the veggies, add the cabbage, carrots, and mandarin oranges to a bowl or storage container.

Add all the dressing ingredients together in a jar, and shake well until the honey is combined.

Pour about ½-3/4 of the dressing over the cabbage mixture, and put in the fridge until ready to serve. You can also serve it immediately.

Keep the romaine and red bell peppers stored separately until right before serving.

Toast the sliced almonds and sesame seeds in a small frying pan over medium heat. Stir frequently until the nuts are lightly browned. Be careful not to burn (I've done that many times!).

Mix the romaine and peppers with the cabbage mixture, and top with almonds and sesame seeds, right before serving.

Add more dressing if desired, or serve the extra dressing on the side.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628008515/jnanqwqkxofhbeu6yodm.mp4

The best cabbage salad recipe you'll ever try! Crunchy cabbage, peppers, and carrots are tossed with oranges, a sweet and tangy cabbage salad dressing, and garnished with crunchy almonds.

Asian Cabbage Salad

This Asian Cabbage Salad is flavored with Sriracha and Sesame and this salad is so tasty you&#x27;ll want to make it over and over!

Asian Cabbage Salad 

green cabbage, sliced in strips (about 1/2 large head of cabbage)

green onion

T sesame seeds, toasted (preferably black)

peanuts

T rice vinegar (see notes)

soy sauce (gluten-free soy sauce if needed)

T sesame oil

tsp. granulated Monk Fruit (see notes)

Sriracha Sauce (more or less to taste, or use your favorite hot sauce)

ginger ginger

garlic or garlic puree

Whisk together rice vinegar, soy sauce or Gluten-Free...

Whisk together rice vinegar, soy sauce or Gluten-Free Soy Sauce (affiliate link), sesame oil, Monkfruit Sweetener (affiliate link) or sweetener of your choice, Sriracha Sauce (affiliate link), ginger puree, and garlic puree to make the dressing.

Thinly slice cabbage, cutting slices in half crosswise...

Thinly slice cabbage, cutting slices in half crosswise if they’re long. We used a mandoline slicer (affiliate link) with the 3mm blade, but you can cut with a chef's knife.

Slice green onions, slightly chop peanuts, and measure...

Slice green onions, slightly chop peanuts, and measure out the sesame seeds.

Put cabbage strips into mixing bowl and toss...

Put cabbage strips into mixing bowl and toss with the sliced green onions.

Then add dressing and toss cabbage well with...

Then add dressing and toss cabbage well with dressing.

Add peanuts and sesame seeds and toss again...

Add peanuts and sesame seeds and toss again (reserving a few peanuts and sesame seeds to sprinkle on the top.

Serve right away.

When I made this there were no leftovers,...

When I made this there were no leftovers, so I’m not sure how well it will keep in the fridge, but I’m guessing it’s best freshly made.

This Asian-inspired salad is filled with lots of crunch, thanks to the shredded cabbage, carrots, sunflower seeds, and almonds!

Napa cabbage, (thinly sliced (or substitute cole slaw mix))

green onions, (finely chopped)

carrots

butter

sesame seeds

sunflower seeds

almonds

ramen noodles, (broken up (discard seasoning packets))

sugar

white vinegar

vegetable oil

In a large bowl, toss together the sliced cabbage, chopped green onions, and shredded carrots.

In a large skillet, melt the butter. Add the sesame seeds, sunflower seeds, almonds, and broken up ramen noodles (the noodles only—discard the seasoning packet or save for another use). Cook, stirring frequently, until the sunflower seeds and sesame seeds are medium brown. Remove from the heat and let cool.

In a jar with a tight fitting lid, combine the sugar, vinegar, vegetable oil, soy sauce, and salt. Put the lid on and shake to combine.

When you’re ready to serve the salad, pour the ramen noodle mixture into the cabbage mixture and toss gently to combine. Pour the dressing over everything and toss again to combine. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1630613769/wj56i0dyb34yrfeurdqz.mp4

Asian Cabbage Salad is packed with the good stuff—cabbage, carrots, green onions, toasted ramen noodles, sunflower seeds, and almonds for lots of crunch.

Asian Cabbage Salad with Ramen Noodles

This refreshing and vibrant Asian Cabbage Salad combines the crunch of Chinese cabbage and cucumber with bold flavors from chilies, garlic, and a tangy soy-vinegar dressing. It's the perfect side dish or light meal, bursting with spicy, savory, and slightly sweet notes.

10.5 oz Chinese cabbage (shredded)

Medium Cucumber (julienned)

2-3 pieces Chilies (sliced)

tbsp Chili flakes

Sugar

(adjust

tbsp Dark soy sauce

tbsp Rice vinegar

Sesame oil

Cooking oil (boiled)

White vinegar

cilantro (chopped (for garnish))

Soak

Soak the shredded cabbage in white vinegar for 10 minutes.

Drain

Soak the Cabbage:

Combine

In a large mixing bowl, combine the dried cabbage, cucumber, chilies, garlic, and peanuts.

Combine Ingredients:

Add chili flakes, sugar, salt, dark soy sauce, rice vinegar, and sesame oil. Mix thoroughly.

Season:

Heat

Heat 2 tablespoons of cooking oil until boiling.

Pour water

Carefully pour the hot oil over the chili flakes in the bowl to release the fragrance.

Add Hot Oil:

Toss

Toss everything together until evenly coated.

Garnish

Mix and Garnish:

Serve

Serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.

Serve:

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Top Tags

Asian Slaw with Sesame Ginger Dress...

Sautéed Cabbage and Carrots

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Asian Cabbage Salad

Asian Cabbage Salad

Top 6 asian cabbage salad recipes from across the web

The most viewed asian cabbage salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Slaw with Sesame Ginger Dress...

Sautéed Cabbage and Carrots

Addictive Asian Cabbage Salad

Asian Cabbage Salad

Asian Cabbage Salad

Asian Cabbage Salad

The most viewed asian cabbage salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine