Quick Summary
This Sesame Cabbage Salad is a crisp, refreshing slaw made with thinly sliced cabbage, crunchy almonds, fresh herbs, and a bold sesame ginger dressing. It’s easy to make, packed with texture, and perfect as a healthy side dish for weeknight dinners, potlucks, or meal prep.
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Sesame Cabbage Salad (Simple, Fresh, & Crunchy)
Cabbage is definitely having a moment right now, and I am 100% here for it. I’ve always loved cabbage…it’s affordable, lasts forever in the fridge, and delivers the best crunch! This sesame cabbage salad is one of my favorite ways to use it, and once you try it, you’ll see why.
What really makes this salad shine is the texture. You get that satisfying crunch from the cabbage and almonds, cool crispness from the cucumber, and a burst of freshness from the cilantro and green onions. The dressing is simple but so good…savory, slightly sweet, and a little tangy, it ties all the flavors together in the best way. And to finish it off, a sprinkle of sesame seeds adds just the right touch of nuttiness and that signature sesame flavor.
This is the kind of salad that works for almost any occasion. Serve it alongside grilled chicken, salmon, or tofu, bring it to a BBQ or potluck, or make it for lunch and enjoy it all week. It’s light but satisfying, and it holds up well, which makes it perfect for prepping ahead.
And if you like this salad, check out my colorful cabbage salad too! It’s tasty too!
Ingredients (with Helpful Notes)
For the Dressing:
- Avocado oil: A neutral oil that lets the sesame flavor shine; you can also use olive oil if needed.
- Garlic: Grate it with a microplane for a smoother, more evenly distributed flavor.
- Soy sauce: Use low-sodium to control the salt level. You can use Tamari for a gluten-free option.
- Rice vinegar: Adds a mild tang; don’t swap with stronger vinegars unless necessary.
- Toasted sesame oil: Key for that deep, nutty flavor, make sure it’s toasted, not regular.
- Honey: Balances the acidity; maple syrup works for a vegan option.
- Fresh ginger: Adds brightness and a little zing, don’t skip it!
- Crushed red pepper flakes: Optional, but great for a subtle kick.
For the Salad:
- Green cabbage: Use a sharp knife or mandoline to thinly slice the cabbage.
- English cucumber: Less watery and more crisp than regular cucumbers.
- Toasted almonds: Adds crunch and nuttiness, toast them for extra flavor if they aren’t already.
- Green onions: Mild onion flavor that doesn’t overpower.
- Cilantro: Fresh and herbaceous; if you’re not a fan, you can leave it out or swap.
- Sesame seeds: A mix of black and white adds visual appeal and flavor.
Tips for Making the Best Sesame Cabbage Salad
- Slice the cabbage thin: This makes the salad easier to eat and helps the dressing coat every bite.
- Toast your nuts and seeds: Even if they’re pre-toasted, a quick toast in a dry pan enhances flavor.
- Toss well: Make sure everything is evenly coated with the dressing for maximum flavor.
- Let it sit: If you have time, let the salad rest for about 10–15 minutes before serving. The cabbage softens slightly and soaks up the dressing.
- Taste and adjust: Add more salt, a splash of vinegar, or a drizzle of honey if needed.
How to Store
- Store the salad in an airtight container in the refrigerator for up to 3 days. The cabbage holds up well, making it great for meal prep. Toss before serving.
- If you want maximum crunch, you can store the dressing separately and toss before serving or add the almonds and sesame seeds just before serving.
Sesame Cabbage Salad
A crisp and refreshing sesame cabbage salad tossed in a bold sesame ginger dressing with crunchy almonds, fresh herbs, and cucumber. Perfect as a healthy side dish or easy make-ahead salad.
For the dressing:
- 3 tablespoons avocado oil
- 2 cloves garlic, grated or minced
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons honey
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
For the salad:
- 1 small head green cabbage, core removed and thinly sliced
- 1 English cucumber, cut into thin matchsticks
- 1 cup toasted slivered or sliced almonds
- 6 green onions, thinly sliced
- 1/2 cup chopped cilantro
- 2 tablespoons sesame seeds, I do a mix of white and black
- Kosher salt, to taste
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Make the dressing. In a small bowl, whisk together the avocado oil, garlic, soy sauce, rice vinegar, sesame oil, honey, ginger, and crushed red pepper flakes until well combined.
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Prepare the salad. In a large bowl, add the sliced cabbage, cucumber matchsticks, toasted slivered almonds, green onions, and cilantro.
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Toss the salad. Pour the dressing over the salad and toss well until everything is evenly coated.
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Finish and serve. Sprinkle the sesame seeds over the top and toss lightly. Season with salt, to taste. Serve immediately, or let the salad sit for 15 minutes to allow the flavors to meld before serving.
- Slice thin: Thinly sliced cabbage is key for the best texture, use a sharp knife or mandoline if you have one.
- Adjust to taste: Taste before serving and adjust with extra salt, vinegar, or a drizzle of honey if needed.
- Let it rest: Let the salad sit for 10–15 minutes after tossing to allow the cabbage to soften slightly and soak up the dressing.
- Make it vegan: Swap the honey for maple syrup.
- Add protein: Turn it into a main dish by adding grilled chicken, shrimp, salmon, or tofu.
- Nut-free option: Skip the almonds or replace with sunflower seeds.
- Make ahead: This salad can be made a few hours in advance. For the best crunch, add the almonds and sesame seeds right before serving.
- Storage: Store in an airtight container in the fridge for up to 3 days. Toss before serving.
Calories: 165kcal, Carbohydrates: 17g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Sodium: 368mg, Potassium: 406mg, Fiber: 5g, Sugar: 10g, Vitamin A: 435IU, Vitamin C: 60mg, Calcium: 108mg, Iron: 2mg
Keywords almonds, cabbage, cucumber, sesame
Have you tried this recipe?
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Variations to Try
- Add protein: Toss in shredded chicken, grilled shrimp, or crispy tofu to make it a full meal.
- Make it vegan: Swap honey for maple syrup.
- Add more veggies: Try shredded carrots, bell peppers, or snap peas for extra color and crunch.
- Use a cabbage mix: A blend of green and purple cabbage adds visual appeal.
- Spicy version: Add a drizzle of chili crisp or a little sriracha to the dressing.
- Nut-free option: Skip the almonds or use roasted sunflower seeds.
- Peanut twist: Add chopped peanuts and a spoonful of peanut butter to the dressing for a richer flavor.
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