The humble cabbage becomes the star of the show in this Simple Asian Cabbage Salad. Featuring a savory and dressing and loads of fresh herbs, this take on the Asian Cabbage Salad is one we think you’ll make time and time again. Pair with grilled chicken or salmon for a fresh, healthy and quick anytime dinner.
How to Make Cabbage Salad
We love this salad for it’s simplicity and confidence. Cabbage has never stood as tall or as confident as it does in this salad—the main ingredient held up by a simple miso dressing and a mix of herbs.
- Cabbage: you’ll need a large head of green cabbage for this recipe. Red will work, but we prefer green. Additionally, you can use napa cabbage, but if you do be sure to serve it immediately. It doesn’t store as well.
- Vinegar and Oil: the vinaigrette is made with a mixture of rice vinegar, olive oil and toasted sesame oil. Using a mix of olive oil and toasted sesame oil is key to achieving the right amount of dressing and a balanced flavor since toasted sesame oil can be very big in flavor.
- Miso: use white miso for this recipe—it’s lighter in flavor and slightly sweeter than red miso. Miso is sold in short round plastic containers in the refrigerated section of the grocery store. It’s usually by the tofu and/or pickles.
- Honey: just a dash of honey balances out the savory flavors of the vinaigrette. You can also use maple syrup, white sugar or brown sugar,
- Herbs: a combination of fresh herbs really ups the ante of this salad. We like a combination of scallions (green onions), parsley and cilantro. If you aren’t a fan of cilantro, use additional parsley and scallions.
- Jalapeño: for a bit of fresh heat we use 2 minced jalapeños. To keep the salad on the mild end, remove the ribs and seeds of the jalapeño before mincing. If you want the salad even spicier, use a serrano or two instead.
- Sesame Seeds: black or white works—whatever you have on hand!
- Whisk together the dressing in a very large bowl.
- Thinly slice the cabbage with a chefs knife or on a mandoline.
- Add the cabbage to the vinaigrette and toss with tongs to thoroughly coat.
- Add the herbs, jalapeño, and sesame seeds; toss to combine. Season with salt and pepper to taste and serve.
How to Thinly Shred Cabbage for Salad
For the best texture and enjoyment of this salad, it’s important to thinly shred the cabbage.
- Halve the cabbage from top to bottom. Use a chefs knife to cut out the core by cutting down sides of core (like a triangle).
- Cut the halves in half then thinly slice against the grain of the cabbage, creating thin shreds. Alternatively, you can run the cabbage down a mandoline to thinly shred.
make Ahead and Storage Tips
- This salad can be prepare up to 1 day ahead of time. We don’t recommend prepping it further in advance of the salad will wilt and the dressing will become watered down.
- The vinaigrette and cabbage can be prepped and stored separately in the refrigerator up to 3 days ahead of time.
- Store leftovers in an airtight glass container in the refrigerator for up to 4 days.
What to Serve with Cabbage Salad
The versatility of this cabbage salad is one of the reasons we love it so much. You can stick with the Asian theme and pair it with our Miso Salmon or keep things simple and pair it with pan-seared chicken for a quick weeknight dinner. Here are some other ways we recommend serving this salad:
- Top each serving of salad with pan-seared scallops and a side of cornbread (we also have a gluten-free cornbread).
- Serve this cabbage salad with Chilean Sea Bass and Sweet Potato Dinner Rolls.
- For a vegetarian dinner, pair this salad with our Crispy Tofu or Vegan Scallops.
- During the warmer months, fire up the grill and cook up a top sirloin steak. Pair the steak with our cabbage salad and Sour Cream Potato Salad.
Cabbage is such a versatile ingredient and can be cooked in a variety of different methods. Of course we like to shred it and enjoy it in salads and slaws, but we also love pan fried cabbage (it becomes gorgeously charred and delicious). Add cabbage to your favorite brothy soup as well—it’s a delicious and healthy way to bulk up soup.
Many cabbage salads and coleslaws are tossed in heavy dressings made with mayo. To make cabbage salads and slaws lighter, we recommend tossing them with light and flavorful vinaigrettes made with olive oil. Then pack the salads and slaws with additional veggies like thinly sliced bell peppers, edamame, and shredded carrots.
Cabbage Salad Recipe
- 5 tablespoons rice vinegar
- ¼ cup extra-virgin olive oil
- 3 tablespoons toasted sesame oil
- 3 tablespoon white miso
- 1 tablespoon honey
- 1 medium (2 pound) green cabbage, shredded (10–12 cups)
- 6 scallions, thinly sliced
- 2 small jalapeños, seeds removed and minced
- ¾ cup roughly chopped parsley
- ¾ cup roughly chopped cilantro
- 2 tablespoons toasted sesame seeds
- Kosher salt and cracked black pepper
- In a large bowl, whisk together 5 tablespoons vinegar, ¼ cup olive oil, 3 tablespoons toasted sesame oil, 3 tablespoons miso, and 1 tablespoon honey.
- Add 10–12 cups shredded cabbage, 6 sliced scallions, 2 minced jalapeños, ¾ cup chopped parsley, ¾ chopped cilantro and 2 tablespoons sesame seeds; toss to thoroughly combine. Season to taste with salt and cracked pepper.