This healthy and easy Asian cabbage salad recipe, tossed in a tangy ginger-sesame vinaigrette, is colorful, crisp, and bursting with flavor.

I love salads like this Asian cabbage salad, because they are a terrific way to use up all the stray veggies in the fridge. We had a slaw mix of shredded carrots and green & purple cabbage, along with some snow peas, baby sweet peppers, green onion, and cilantro that needed to be used up, so I whipped up this tasty Asian cabbage salad recipe with a tangy ginger-sesame vinaigrette. I loved the fresh crisp veggies tossed in the flavorful Asian dressing, and though it paired nicely with some roasted broccoli and chicken & scallion skewers.

Asian Cabbage Salad

Ginger- Sesame Vinaigrette:

¼ cup vegetable oil (or olive oil)
¼ cup seasoned rice vinegar
2 tbsp toasted sesame oil
1 tbsp soy sauce
1-2 tsp fresh ginger paste, to taste
1 large clove of garlic, finely grated

Cabbage Salad:

16 oz of slaw mix (shredded green cabbage, purple cabbage, and carrots) (approx. 7-8 cups)
½ cup snow peas, sliced thinly on a diagonal
¼ cup fresh cilantro, chopped
2-3 green onions, sliced thinly on a diagonal
1 red baby bell pepper, sliced thinly
1 yellow baby bell pepper, sliced thinly
2 tbsp sliced almonds, optional

How to Make an Asian Cabbage Salad

Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.

Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.

Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.

Serve immediately and enjoy.

Store remaining vinaigrette in the refrigerator for up to a week.

Asian Cabbage Salad

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Prep Time: 15

Total Time: 15

Course: Salad

Cuisine: Asian

Servings:

Author: Pam - For the Love of Cooking

Equipment

Small Glass Jar with Lid
Sharp Knife

Ingredients

Ginger- Sesame Vinaigrette:

¼ cup vegetable oil or olive oil
¼ cup seasoned rice vinegar
2 tbsp toasted sesame oil
1 tbsp soy sauce
1-2 tsp fresh ginger paste to taste
1 large clove of garlic finely grated

Cabbage Salad:

16 oz package of slaw mix shredded green cabbage, purple cabbage, and carrots (approx. 7-8 cups)
½ cup snow peas sliced thinly on a diagonal
¼ cup fresh cilantro chopped
2-3 green onions sliced thinly on a diagonal
1 red baby bell pepper sliced thinly
1 yellow baby bell pepper sliced thinly
2 tbsp sliced almonds optional

Instructions

Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.
Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.
Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.
Serve immediately and enjoy.
Store remaining vinaigrette in the refrigerator for up to a week.