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Close-up handheld shot of an Asian Cabbage Salad featuring finely shredded green and purple cabbage mixed with bright green broccoli florets.

Crisp and Vibrant Asian Cabbage Salad

This vibrant Asian Cabbage Salad features finely shredded cabbage, thickly julienned carrots, and small broccoli florets, all tossed in a glossy golden-brown sesame-ginger dressing and topped with toasted almonds and sesame seeds.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Course: Lunch, Side Dish
Cuisine: Asian-inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Asian Cabbage Salad Ingredients
  • 4 cups (280g) raw green cabbage finely shredded
  • 3 cups (210g) raw purple cabbage finely shredded
  • 2 large (200g) raw orange carrots thickly julienned
  • 1.5 cups (100g) raw broccoli florets cut small
  • 3 tbsp (45ml) rice vinegar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) sesame oil toasted
  • 1 tbsp (15ml) honey
  • 1 tsp (5g) fresh ginger grated
  • 1/4 cup (60ml) neutral oil canola or avocado
  • 1/2 cup (50g) slivered almonds lightly toasted
  • 1/4 cup (25g) green scallions raw, chopped
  • 1 tbsp (9g) black sesame seeds toasted
  • 1 tbsp (9g) white sesame seeds toasted

Equipment

  • 1 Mandoline Slicer or Chef's Knife For finely shredding the cabbage.
  • 1 Julienne Peeler To create thick julienned strips of carrots.

Instructions
 

Preparation and Mixing
  1. Place a dry skillet over medium heat. Add the slivered almonds and toast for 3-4 minutes until lightly golden. Remove immediately. Toast the black and white sesame seeds in the same pan for 1 minute. Set aside to cool completely.
  2. In a small bowl, combine the rice vinegar, soy sauce, honey, sesame oil, and grated ginger. Slowly drizzle in the neutral oil while whisking vigorously until a thin, glossy, golden-brown dressing forms.
  3. Finely shred the green and purple cabbage. Place them into a wide, shallow bowl. Add the thickly julienned carrots and small raw broccoli florets, tossing gently to mix the colors.
  4. Pour the glossy sesame-ginger dressing over the vegetables. Toss thoroughly until the wet cabbage leaves are coated. Sprinkle generously with the cooled slivered almonds, chopped green scallions, and toasted sesame seeds.

Notes

Tip 1: Ensure your cabbage is completely dry before tossing to prevent the glossy dressing from becoming diluted.
Tip 2: Store dressing and raw vegetables separately if making ahead of time to maintain maximum crunch.
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