Sweet Sesame-Lime Cabbage Salad

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This Sesame-Lime Cabbage Salad is ultra-refreshing, and takes only minutes to prepare. It’s lightly sweet and tangy, and everyone will ask you for the recipe once they taste it!

cabbage salad in bowl with tongs

How to Make Cabbage Salad

This salad is easy to assemble; you’ll just need to chop a few vegetables to get started. I use roughly 1/2 head of cabbage for this recipe, along with 2 carrots, to end up with a pound of shredded vegetables.

Time-Saving Tip: You can use a 1-pound bag of pre-shredded coleslaw mix from the store to replace the shredded cabbage and carrots in this recipe.

How Do You Make Raw Cabbage Taste Good?

The following Sesame-Lime Dressing is key to making this salad taste good. Once the vegetables are chopped, all you’ll need to do is stir the dressing ingredients together.

cabbage salad dresing mixed in bowl

You can do this in a separate bowl, or in the bottom of the large salad bowl you plan to use so you only have one dish to clean later.

This salad tastes best when you let it marinate for at least 15 minutes, so the flavors can fully meld. You can make it up to a day in advance if you want to store it in the fridge, and it makes a convenient packed lunch, too.

sesame lime cabbage salad in a serving plate

How to Adjust the Flavor

With any salad, it’s a good idea to taste this right before you serve it, and make any adjustments to your liking. If it tastes too sweet, you can add an extra splash of vinegar or lime juice, and if it tastes too tangy or salty, an extra squeeze of honey will balance that out.

To make this salad vegan-friendly, replace the honey with maple syrup or agave. I would probably add an extra splash of maple syrup, if you choose to use that, as it’s not quite as sweet as honey.

cabbage salad in bowl with tongs
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4.86 from 54 votes

Sesame-Lime Cabbage Salad

This Cabbage Salad is lightly sweet and tangy, tossed in an easy sesame-lime dressing. The combination is addictive!
Course Salad
Cuisine gluten-free
Keyword cabbage salad
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 113kcal


For the salad:

  • 1/2 head cabbage , shredded (12 ounces or 4 cups)
  • 2 carrots , shredded (about 4 ounces or 1 cup)
  • 3 green onions , chopped (about 1/2 cup)
  • 1 large handful fresh cilantro , chopped (about 1 cup)
  • Sesame seeds , for garnish (optional)

For the dressing:

  • 1/4 cup fresh lime juice
  • 2 tablespoons raw honey , or to taste
  • 1 teaspoon raw apple cider vinegar
  • 1 garlic clove , minced (about 1 teaspoon)
  • 1 inch fresh ginger , minced (about 1 tablespoon; or 1 teaspoon ground)
  • 1/2 teaspoon sea salt
  • 1 tablespoon toasted sesame oil


  • In a large bowl, combine the lime juice, honey, vinegar, garlic, ginger, salt, and sesame oil. Whisk well to combine.
  • Add in the shredded cabbage, carrots, green onion, and cilantro, then toss well to coat everything with the dressing. The flavors are best when you let them marinate together for at least 15 minutes.
  • After the salad has marinated, toss again right before serving, then garnish with sesame seeds, if desired. This recipe will serve 4 as a side salad, or 2 as a main course with your favorite toppings.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.



Time-Saving Tip: Use a 1 pound bag of shredded coleslaw mix to replace the shredded cabbage and carrots in this recipe.


Calories: 113kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 333mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5364IU | Vitamin C: 50mg | Calcium: 62mg | Iron: 1mg
Nutrition information is for 1/4 of this recipe. This information is automatically calculated using generic ingredients, and is just an estimate, not a guarantee.

If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

Reader Feedback: What’s your favorite salad lately?

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Jackie Collens-Mamorsky



Omg…this salad! Well we had it with baked falafel and some grilled halloumi and sliced avocado…..perfectly delicious!!!
Thank you….cabbage is one of those veggies that I love but im always thinking what can i cook next with it!!! Now i know 🙂


Excellent dressing! I will definitely come back to make it again… and again.


This is SO good! Made it for lunch today. 😋


This salad is super delicious. I’m transitioning to a plant based diet, but not quite vegan. I am going to allow myself honey and an occasional egg. Used a mix of regular and purple cabbage. Also added some slivered almonds for a little bit extra protein. Definitely keeping in my rotation.


Hi! Tried the recipe with white vinegar since we ran out of ACV. I love it! It makes me smile when I taste this amazing easy cabbage salad… no regrets!
Love all the way from Philippines. 😍


I’ve made this twice all ready and it just keeps amazing my tastebudz.



Amazing! Love the flavors!


love this recipe!! Making it again for the second time this week.
I used half the honey, since we like everything less sweet, but otherwise, we followed the recipe as written.


Thank you Megan for yet another quick and delicious recipe that turned Tempeh taco Tuesday to the next level! This is the quickest and tastiest slaw ever.


fresh, tasteful, original and very very healthy!Congrats


Awesome recipe. Everyone loved it. The dressing is fantastic, so little oil and yet so much flavor! I used lemon instead of lime because that’s what I had. It tasted great and so fresh.

To make it a full family dinner for four people, I made a little more dressing, added a bunch of shredded Nappa Cabbage in addition to the half head of very finely sliced Green Cabbage, also threw in some slivered almonds and thinly sliced radishes and served it with grilled chicken strips on top.

This recipe is a keeper! Thank you

Anne Heining

I made this today and it was delicious and fresh! I added a bit more salt and some extra sesame oil as I like a strong sesame flavour, and it was perfect. Will make again 🙂


This recipe is so delicious! It’s one of my favourites now.
Thank you.

Megan M

This was so tasty! Used it with a honey lime chicken from another site and put on tacos. Delish!


Do you have an Oil free option?

lakshmi Sunder

This is one of the best cabbage recipes I have tried. Thank you!


Very tasty and easy to make. I toasted my sesame seeds and it was delicious.


I made this today with Napa cabbage instead because it came in this weeks CSA box. It was delicious! I added some leftover sliced boneless pork chops and because I didn’t have any lime juice, I used lemon and added 2 drops of Lime essential oil.

Shedrick Sherman Sanders

It gave me chills when I first tasted it. I enjoyed making it and love eating even more. Thank you


Wow! This is delicious. I used red cabbage and is was very colorful.


Made this tonight, and it was so delicious. I used 2 bags of shredded cabbage with carrots from Trader Joe’s, and doubled the dressing. Served it with Teriyaki chicken and it was a great combination of flavors. Highly recommend!!

Pascale Meraldi

I made this and it was delicious!


This was undoubtedly the best cabbage salad I have ever tried ! Will definitely become a staple in my house !

Jo Ann

This is a fantastic recipe! I added chicken to it to make a Chinese chicken salad. It was soooo good. This will definitely be a recipe that I will use again and again.. Thanks!


Awesome tasting salad!


This was delicious! I mistakenly purchased a cabbage thinking it was iceberg lettuce, so I needed to make something with it. This recipe is healthier and tastier than other cabbage salads I have made. Will definitely be making this again soon. Thank you for posting healthy and delicious recipes.


This recipe was wonderful! I topped the slaw with vegan bbq tempeh ribs and a mango salsa. Will definitely make it again!

Erin l

This was great! I didn’t have green onions, so I used some red onion and it was 👌🏽 Delicious!!


This is an absolutely delicious salad. I made it exactly as the recipe calls for and would not change a thing. You could add peanuts if you would like as that would be a great addition to the dish. I made it two nights ago and it was still delicious as leftovers this evening. As my family eats fish I served this with honey salmon as a main dish and then cut up a cantaloupe for dessert. This is definitely being added into my rotation.


Can’t wait to try out this dressing. Trying to make things more homemade.


So easy and so yummy. Reminds me of the coleslaw my mom made with so much sugar and vinegar..love your creatives recipe


Haven’t tried yet.
Question is, can this salad be frozen?

    Megan Gilmore

    I wouldn’t recommend freezing the salad, because cabbage will be very soggy when it thaws.

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