Asian Cabbage Salad (Print Version)
Crisp Asian cabbage salad with napa and red cabbage, crunchy noodles, peanuts, and a tangy sesame-lime dressing.
# What You'll Need:
→ Vegetables
01 - 4 cups napa cabbage, thinly sliced
02 - 1 cup red cabbage, shredded
03 - 1 cup carrots, shredded
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 1/2 cup fresh cilantro, chopped
→ Crunch Toppings
07 - 1 cup crispy fried noodles or crushed uncooked ramen noodles
08 - 1/3 cup roasted peanuts or slivered almonds (optional)
→ Sesame-Ginger Dressing
09 - 3 tablespoons soy sauce
10 - 3 tablespoons rice vinegar
11 - 2 tablespoons toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon fresh lime juice
14 - 1 teaspoon fresh ginger, grated
15 - 1 garlic clove, minced
16 - 1/2 teaspoon chili flakes (optional)
17 - Salt and pepper to taste
# How to Make It:
01 - In a large mixing bowl, combine the thinly sliced napa cabbage, shredded red cabbage, shredded carrots, sliced red bell pepper, green onions, and chopped cilantro. Toss gently to distribute evenly.
02 - In a small bowl or mason jar, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, fresh lime juice, grated ginger, minced garlic, chili flakes, salt, and pepper until fully emulsified and smooth.
03 - Pour the prepared dressing over the vegetable mixture. Toss thoroughly, ensuring every strand is evenly coated with the sesame-ginger dressing.
04 - Just before serving, sprinkle the crispy fried noodles and roasted peanuts or slivered almonds over the top. Toss gently to combine and serve immediately for the best texture and crunch.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay sane on hot days.
- The dressing doubles as a marinade for tofu or chicken, so you will want to make extra.
- That contrast of soft herbs against shattering noodles is the kind of texture magic that makes people go quiet while eating.
02 -
- Never add the crunchy noodles until the moment you plan to serve, because they turn soggy and rubbery within ten minutes of contact with the dressing.
- Taste the dressing before pouring it over the salad, adjusting with a squeeze more lime or a pinch more honey depending on your cabbage sweetness that day.
03 -
- Massaging the cabbage with a pinch of salt for sixty seconds before dressing softens the leaves slightly and helps them absorb flavor more deeply without losing their snap.
- Toasting raw peanuts in a dry skillet for three minutes until fragrant transforms them from a bland garnish into something guests will pick out of the bowl and eat on their own.