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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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4.78 from 35 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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Very refreshing taste and so easy to make. I didn’t care for the sesame oil flavor, however, which surprised me because I usually love it. When I make this again I’ll omit the sesame oil and green onion and add some finely shredded red onion instead.


Excellent, easy, delicious!!! Doubled this recipe the first time trying for a family Father’s Day dinner. Huge hit! The flavors were amazing & made me think of a salad I’ve had before with chow mein or ramen noodles on top, but no soy in it at all. I can no longer have soy products & this will be a treasured recipe for a long time to come!! Thank you for sharing!!!!!

GeeTa patel

All salads are really tasty n easily available ingredients thank u

Kari duron

This salad is amazing! Those of you looking to change something on this recipe ie. sesame oil, why don’t you go find a recipe that suits your particular needs? I knew I wanted a cabbage salad to take to a family dinner but I can’t have soy or gluten. This recipe was the 5th I looked at for ingredients I could eat. Go find a recipe that works for you. This recipe is delicious, light & full of flavor! Even family members that aren’t fans of cabbage took some home for lunch the next day. Thank you for sharing this!!!


I liked it, but I felt like something was missing from the dressing. I added some Braggs liquid aminos and it was delicious!

Ruth foRan

I luv how you give the measurements for your ingredients in your recipes! A clove of garlic or an inch of fresh ginger, can vary depending on its size. 🙂

Diane w

Salad was delicious and I will definitely be making it again. I would like to try it with chicken added. Thank you. Great recipe!

Anna G

I’ve made this multiple times this summer and absolutely love the flavor! I’ve used red cabbage and enjoyed it just as much as with the green cabbage. I’ve used it to add to salads and with chicken. It’s delicious!

Terri S

I was looking for a side recipe for Korean BBQ chicken and found this. I had all the ingredients and gave it a go. Wow! The salad hasn’t had time to meld yet but even “fresh” it tastes fantastic! I used the bagged slaw, red onion (for shallots), and the cilantro. I can’t wait to enjoy in the morning! Thank you!

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. 😍

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