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This Cabbage Salad is tossed with a sweet sesame-lime dressing that will leave you craving more. It makes a delicious alternative to creamy coleslaw!
This salad makes the perfect side dish to bring to a party, or you can turn it into a meal by adding your favorite protein on top. You can also use it in tacos or add it to a sandwich for extra flavor!
Ingredients You’ll Need
Shredded cabbage and carrots are the base of this crunchy slaw, but you can reach for a bag of store-bought coleslaw mix to cut down on the prep time. Paired with fresh cilantro and green onions, this salad has a delicious combination of textures and flavors.
I tend to use red or green cabbage when making this salad, but napa cabbage or savoy cabbage can be used, as well. Feel free to add any other vegetables you like, such as red bell peppers or thinly sliced red onion, too.
This salad dressing is made with minimal oil, and if you’re not a fan of toasted sesame seed oil, feel free to swap it for olive oil, instead. You can also add any nuts or seeds you love for some crunch!
How to Make the Best Cabbage Salad
To prepare the cabbage salad dressing, combine the lime juice, vinegar, sesame oil, garlic, ginger, honey, and salt in a large bowl. Use a whisk to mix well, then set it aside while you chop the veggies.
Use a sharp knife and cutting board to chop the cilantro and green onions. If you’re working with a whole head of green cabbage, remove the outer leaves, then finely slice it.
You’ll most likely only need half a head of cabbage for this recipe (about 1 pound). Feel free to use red cabbage or a mix of both for extra color.
Next, shred the carrots using a box grater or food processor attachment.
Add the chopped veggies and fresh herbs to the bowl of dressing, and toss well until everything is coated. Let the salad marinate for 10 to 15 minutes for the best flavor.
Taste the salad and make any adjustments as needed. Add an extra splash of lime juice or vinegar to make the flavor tart, or add a little more honey for extra sweetness.
You can also add an extra pinch of salt or a splash of soy sauce to boost the overall flavor. Or, add a few crushed red pepper flakes or freshly ground black pepper for some spice.
If you’d like to add extra crunchiness, add sliced almonds, cashews, or walnuts just before serving. Garnish with a few sesame seeds if you like, and serve chilled.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Serve it with baked chicken on top for a complete meal.
Frequently Asked Questions
Coleslaw typically refers to a salad that is tossed in a creamy dressing. This cabbage salad is tossed with a bright vinaigrette, which makes it unlike traditional coleslaw but it could similarly be served with fish tacos or in sandwiches.
You can make this salad a complete meal by topping it with baked chicken breasts, salmon, or shrimp. It also works well as a side dish for Pad Thai or Cauliflower Tacos.
Yes, you can swap the apple cider vinegar for white wine vinegar, rice vinegar, or champagne vinegar. If you don’t have lime juice on hand, lemon juice will work here, too!
Looking for more cabbage salad recipes? Try Asian Cabbage Salad, Thai Salad with Peanut Dressing, or my popular Detox Salad with Lemon Ginger Dressing.
Ingredients
Salad Ingredients:
- 1 pound shredded cabbage (about ½ head)
- 2 shredded carrots (or 1 cup)
- 3 green onions , chopped (about ½ cup)
- ½ cup fresh cilantro , chopped
- ½ cup sliced almonds (optional crunch)
Cabbage Salad Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 garlic clove , minced (about 1 teaspoon)
- 1 inch fresh ginger , minced (about 1 tablespoon)
- ½ teaspoon sea salt
Instructions
- Combine the lime juice, vinegar, honey, toasted sesame oil, garlic, ginger, and salt in a large bowl. Whisk well to combine.
- Add the shredded cabbage, carrots, green onion, and cilantro, then toss well to coat everything with the dressing. Allow the salad to marinate for at least 15 minutes to let the flavors meld.
- Taste the salad again just before serving, and make any adjustments as needed. Add extra salt to boost the flavor, or a pinch of black pepper or red pepper flakes for extra spice. Top with sliced almonds for added crunch, and enjoy!
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
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Notes
Nutrition
If you try this cabbage salad recipe, please leave a comment and star rating below, letting me know how you like it.
I love lime, so I love this salad! Used maple syrup instead of honey…not sure why!!
This is my new favorite salad! I love the way the flavors pop and how the little bit of sesame oil packs a huge flavor punch. I love your blog!!
i absolutely love this dressing. used lemon instead of lime since i didn’t have any on hand but it still turned out awesome! Thank you 🙂
This is a great recipe! It has a lot of ingredients- so for me at least- it took a bit to prepare, but it’s delicious! Will definitely make again!
I love this salad! I actually let it sit for two days in the fridge before I got around to eating it. The flavors stewed nicely, and the cabbage is still crisp! I added WAY too much lime juice (and probably too much ACV), so I ended up doubling the amount of honey, sesame seeds and added some stevia as well. Hah. I probably made enough dressing for 3X the amount of cabbage :P. Next time I’ll go easy on the lime juice and vinegar. Nice flavors though!
Delicious! The whole family enjoyed this salad, and it was super easy to make.
I just made this exactly as the recipe dictates and it was DELICIOUS. I will be keeping this in the rotation for sure. (For some reason, this reply box won’t let me give it five stars, so it gets four…but it is really a five star recipe.)
Very light indeed! I made this last night and though it had a great flavor, it was not filling at all for my 6′ 5″ husband. While we were eating it, he suggested serving leftovers over rice and maybe adding a bit of chicken so that’s what I did today and it was amazing! We don’t often have chicken but this dish was great with baked chicken seasoned with an orange ginger seasoning salt and a bit of grass fed butter. I also used volcano rice instead of a brown rice. Similar taste but rich with minerals! Thanks for the recipe!
Just made the salad so great!!
Made this for lunch today….actually my husband made it (LOVE that your recipes are easy enough that he can do them) and it was delicious! Thanks!