Name: Easy Asian Cabbage Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 4 cups green cabbage, shredded (about half a small cabbage head); 1 cup fresh cilantro, roughly chopped; 3 green onions, chopped; ½ fresno chili pepper, seeded and sliced (optional); 1 small lime, juiced; 3 tablespoons soy sauce (low sodium preferred or tamari); 3 tablespoons rice vinegar; 2 tablespoons sesame oil; 1 teaspoon kosher salt (more to taste)

Jump to Recipe

Introduction

This Easy Asian Cabbage Salad is a refreshing and flavorful dish perfect for a light lunch or a vibrant side. Crisp cabbage and fresh herbs are tossed in a tangy, savory dressing that’s both simple and satisfying.

A white bowl is filled with a layered cabbage salad, where the bottom layer is finely shredded pale green cabbage mixed with thin slices of red chili peppers spread evenly. On top, there is a fresh layer of chopped green herbs like cilantro covering the cabbage, adding vibrant green color. Two squeezed lime halves rest on one side of the bowl, showing a juicy texture and pale green interior. Inside the bowl, two silver spoons with a shiny, reflective surface rest on the salad's right side, slightly sunk into the mixture. The bowl sits on a clean white marbled surface, adding brightness to the overall image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups green cabbage, shredded (about half a small cabbage head)
1 cup fresh cilantro, roughly chopped
3 green onions, chopped
½ fresno chili pepper, seeded and sliced (optional)
1 small lime, juiced
3 tablespoons soy sauce (low sodium preferred or tamari)
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 teaspoon kosher salt (more to taste)

Instructions

Step 1: Using a sharp knife, cut the cabbage in half and shred it into thin strips.
Step 2: In a large mixing bowl, whisk together the lime juice, soy sauce, rice vinegar, sesame oil, and kosher salt to make the dressing.
Step 3: Add the shredded cabbage, chopped green onions, cilantro, and sliced chili pepper to the bowl. Toss everything together until well combined.
Step 4: Taste and adjust the seasoning with more salt if needed. Serve immediately and enjoy!

Tips & Variations

For extra crunch, add toasted sesame seeds or chopped peanuts before serving.
If you prefer a milder salad, omit the fresno chili or substitute with a small pinch of red pepper flakes.
To add protein, toss in cooked shredded chicken or tofu.
Use napa cabbage instead of green cabbage for a softer texture.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The cabbage will soften as it sits, so for best texture, enjoy the salad fresh. If needed, let refrigerated salad come to room temperature before serving or add a splash of fresh lime juice to brighten the flavors.

How to Serve

A white bowl filled with shredded cabbage salad mixed with small pieces of red pepper and finely chopped green herbs, giving the dish a fresh and vibrant look. Two squeezed lime halves rest on one side of the bowl, adding a yellow-green touch. Two silver spoons lie side by side inside the bowl on the right. Fresh green herb sprigs are placed around the bowl on a white marbled surface. The salad appears light and colorful with a mix of shredded, chopped, and squeezed elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the dressing and chop the vegetables in advance, but it’s best to toss them together just before serving to keep the cabbage crisp.

What can I substitute for fresno chili pepper?

If you don’t have fresno chilies, you can use jalapeños or skip the chili entirely for a milder flavor.