I tried this cabbage salad for the first time at a work covered dish luncheon. I loved the crunchiness immediately, because it makes me think the food is fresh and, for some reason, it’s just fun. The flavors, though, were not what I would have expected from an Asian-inspired dish. So naturally, when I made it at home for the family, I doctored it up just a bit.
This salad is easy enough to make. Throw all the dry ingredients in a large mixing bowl and toss with a dressing made of oils and seasonings. I really do believe that the choice of sesame oil and ginger makes all the difference. Don’t cut any corners here because I guarantee you’ll taste a difference.
This Asian cabbage salad is quick and easy, and oooh so darn good. And there’s just something about the crunchiness that makes me crave this salad.
Fresh and crunchy. Oh, so satisfying!
 |
Worry-Free Cooking |
- All your kitchen essentials will come in handy for this recipe. Starting with a sharp Chef’s Knife and Cutting Board to chop up the veggies, and then a large Mixing Bowl and Wooden Spoon to toss all the ingredients together.
- You’ll also need your Measuring Spoons to get just the right amount of ingredients.
 |
Menu Planning |
- This salad makes a wonderful side dish, and its flavors are perfect for teriyaki, stir-fry, or other Asian-inspired dinners.
- This cabbage salad makes a great hors d’oeuvres when served in individual cups. Old-fashioned Tumblers or Small Martini Glasses are great choices.
- Add the previous night’s leftover meats like grilled chicken, pork, or steak to the top of this salad. I recommend warming meat separately before adding to the salad.
- You can make this salad a day ahead, if needed. To do this, add your cabbage, onions, sunflower seeds, and almonds to an airtight container and store in the fridge. Keep your crushed Ramen noodles in a separate container or baggie in the fridge. Make your sauce in a closeable jar or container and store it on the counter overnight. Toss all ingredients together in a large mixing bowl when you’re ready to eat. Yum!
- While leftovers will lose its crunchiness, the flavors tend to release as the salad sits. Store any leftovers in an airtight container in the fridge for up to three to four days.
 |
Helping Hand |
- Fresh ginger is always best, so go ahead and use it instead if you have it on hand.
- Add about ½ cup chopped cilantro to your salad for extra pop in flavor.
- Can’t find coleslaw mix? No worries. Chopped cabbage and an 8-ounce bag of shredded carrots make a terrific substitute.
- Use the entire green onion from the white bottoms all the way to the green tops (removing the roots and wilted parts, of course).
 |
Grocery & Gourmet |
- I’m not usually a brand loyal consumer; however, I always trust in the flavors of Kadoya Sesame Oil. It’s very flavorful, and it works so well in this dish.
- While fresh is always best, Spice World Squeeze Ginger is a perfect substitute and my go-to for easy cooking like this dish.
