Asian Cabbage Salad (2024)

Cabbage is having a bit of a moment right now, and I feel as if I’ve been waiting for it all along. This Asian Cabbage Salad with peanut dressing is light and bright, filling, and has been adding a burst of life to my lunch routine.

While we usually think of cabbage as bland or part of a heavy spread (St. Patrick’s Day; German cuisine), this vibrant salad proves that cabbage can be bright and even fun.

Asian cabbage salad is playful.

It’s got crunch and zip and layers of texture from ingredients like red bell peppers, edamame, and almonds.

You’ll feel happy after you eat it. It might even make you think about cabbage in an entirely new way.

I have long felt a tenderness towards under-appreciated vegetables like cabbage (hence the respectable collection of healthy cabbage recipes you’ll find here).

I recognize that most of us probably only think about cabbage when tasked with making coleslaw for the company picnic, or at least until recently.

Or, we only think about cabbage when cooked, like Cabbage Soup, Cabbage Roll Soup, and Cabbage Stir Fry.

Something in the world of cooking with cabbage has changed.

In the last few weeks, I’ve seen a mega spike to my posts for Sautéed Cabbage and Cabbage Steaks. This Asian Ramen Salad is seeing social media love too!

If I were the betting type, I’d say the sudden cabbage fervor stems from the fact that a whole head cabbage can last for 3 weeks in the refrigerator (some sources claim 4 to 5 weeks). If you’re limiting trips to the store, cabbage is an ideal choice.

I’m hoping those who try cabbage for the first time are sold on its good qualities and become cabbage regulars in the future. In addition to its long shelf life, cabbage is high in fiber, antioxidants, and Vitamin-C.

When treated properly, cabbage is also delicious!

It’s the crunch at the heart of this healthy Asian cabbage salad with almonds.

If you’ve never tried a raw cabbage salad before, this recipe is an excellent gateway. The peanut dressing alone promises as much.

How to Make Asian Cabbage Salad

I love this recipe for its layers of colors and textures.

It doesn’t skimp on flavor, and there is plenty of good crunch.

The Ingredients

• Cabbage. I used a blend of both green and red cabbage for color (you’ll need about ½ of a small head of each), but if you prefer not to have extra, you can use just 1 small head of red or green, instead of both.

**While you can swap a bag of premade coleslaw in a pinch, the texture of the cabbage you find in a bag does not compare to thinly slicing it yourself from a whole head. See below for tips.

• Red Bell Pepper. Bell peppers are rich in Vitamin-C, potassium, and numerous antioxidants. Plus, they add a pleasant crunch and subtle sweetness.
• Shredded Carrots. You can get away with pre-shredded carrots here, so if you’re looking to save time, this is the place to do it. Carrots bring an abundance of Vitamin-A and fiber to this salad and a stripe of orange to the salad rainbow.
• Edamame. I love to keep a bag of shelled edamame in my freezer for adding to stir fries and salads. It’s also packed with protein, Vitamin-K, and folate.
• Cilantro. For color and extra freshness. Cilantro livens it up!
• Almonds. For nuttiness, crunch, and satisfying healthy fats. You could also swap peanuts (which are fabulous in Asian Cucumber Salad), or try a blend of almonds and sunflower seeds.
• Ginger Peanut Dressing. It takes just minutes to stir together and makes this salad totally addictive. I like to make a little extra for my leftovers.

The Directions

1. Toast the almonds (do NOT walk away as the cook).

2. Add the remaining salad ingredients to a large bowl. For tips on how to slice your cabbage heads, see the section below.
3. Prepare the dressing, then pour it over the salad ingredients a little at a time. Toss, and continue to add more dressing until you’ve reached your desired amount. Sprinkle the toasted almonds over the top, toss, and DIG IN!

How to Thinly Slice Cabbage for Salad

1. Start by cutting the cabbage heads in half from top to bottom, slicing down through the stem. Remove any brown outer leaves.

2. Then, place the cabbage with its flat, cut-side facing against the cutting board. Cut the halves into quarters (slicing down from the top through the stem again). Carefully cut out the core and discard.
3. Turn the pieces so a flat side is on the cutting board, and slice them as thinly as possible, working your way across each quarter.

4. From there, you can keep the cabbage as is or chop it further. Personally, for my raw cabbage salads, I like to roughly chop it into smaller pieces (pictured above), which I find a little easier to eat.

Make Ahead and Storage Tips

• To Make Ahead. Chop all your vegetables up to 1 day in advance, and store them in the refrigerator. You can also prepare your dressing up to 1 day in advance, and store it in a separate container in the refrigerator.
• To Store. Place cabbage salad in an airtight storage container in the refrigerator. Once dressed, it will save for 3 or 4 days and can save a day or so longer if not yet dressed. If you prefer to dress your salad as you serve it, store your dressing separately. I like to keep a little leftover extra dressing on the side no matter what to liven up each serving.

See Also

Storage of cabbageCanning cabbageStoring Your Harvest Without a Root CellarHow Long Does Cabbage Last?

What to Serve with Asian Cabbage Salad

• Make It a Main Dish. Turn this salad into a filling main dish by adding some Crock Pot Shredded Chicken or crumbled pieces of Crispy Tofu for protein. I also like to mix in some spinach and arugula to make it more of a green salad.
• Another Asian Dish.Serve this salad along with another asian dish, like an Egg Roll Bowl, for a complete asian meal.
• Salmon. This salad would make an excellent side dish for Teriyaki Salmon or Soy Ginger Salmonor Salmon Patties
• Pork.When served alongside Pork Chops in air fryer, this salad would be a nice, fresh addition to the meal.
• Shrimp. Shrimp cooked with my favorite Grilled Shrimp Seasoning would hit the spot atop this raw cabbage salad.

• Mixing Bowls. Stackable for easy storage and microwave safe.
• Baking Sheet. One of the items I use most often in my kitchen. It’s ideal for toasting the nuts here.
• Chef’s Knife. When cutting large items like cabbage, it’s important to have a high-quality chef’s knife.

I smiled every time I opened our refrigerator and found a container of crunchy Asian cabbage salad beaming back at me.

This recipe yields a large quantity, but since it lasts for several days in the refrigerator even after the ginger peanut dressing is added, I had no problem polishing it off. I suspect it will go quickly in your home too.