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)

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Introduction

This easy Asian cabbage salad is a fresh, crunchy, and flavorful dish perfect for any meal. It combines crisp cabbage with a tangy soy-lime dressing and a hint of spice from fresh chili. Quick to prepare, it’s a vibrant side that brightens up your table.

A white bowl filled with a colorful shredded cabbage salad sits on a white marbled surface, with two silver spoons resting on the right side inside the bowl. The salad has three main layers: the bottom layer is light green and white shredded cabbage, the middle layer contains small bits of red chili peppers mixed throughout, and the top layer is generous sprinkles of chopped fresh dark green cilantro. Two squeezed lemon halves are placed on the left side inside the bowl. Fresh cilantro sprigs are scattered around the bowl on the surface. 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 thinly.
Step 2: In a large mixing bowl, whisk together the lime juice, soy sauce, rice vinegar, sesame oil, and kosher salt to create the dressing.
Step 3: Add the shredded cabbage, chopped green onions, cilantro, and sliced chili to the bowl. Toss everything together until well coated with the dressing.
Step 4: Taste and adjust the seasoning with more salt if needed. Serve immediately and enjoy the fresh flavors.

Tips & Variations

For extra crunch, add toasted sesame seeds or chopped peanuts before serving.
Replace fresno chili with a milder jalapeño if you prefer less heat.
Add shredded carrots or thinly sliced bell peppers for additional color and sweetness.
To make it vegan, ensure your soy sauce or tamari is gluten-free and vegan-friendly.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cabbage may soften over time, so it’s best enjoyed fresh or within a day. Give it a quick toss before serving again. The dressing can be made ahead and stored separately for up to a week.

How to Serve

The image shows a bowl full of fresh cabbage salad with finely shredded light green and white cabbage as the base layer, mixed with small pieces of bright red chili scattered throughout. On top, there is a layer of chopped fresh green herbs, mostly cilantro, adding a vibrant contrast. Two halves of squeezed lime with a pale green color rest on the side of the bowl. A silver spoon and another serving spoon sit partially submerged in the salad on the right side. The bowl is white and sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, napa cabbage or purple cabbage work well too. They’ll slightly change the texture and flavor but keep the salad fresh and vibrant.

Is it necessary to include chili pepper?

No, the chili pepper is optional. It adds a spicy kick, but you can omit it or substitute with a pinch of red pepper flakes if preferred.