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High-angle shot of Asian Cabbage Salad in a matte white ceramic bowl showing finely shredded green and purple cabbage with glossy dressing.

Asian Cabbage Salad with Ginger Sesame Dressing (Crunchy & Fresh)

A vibrant, crunchy Asian Cabbage Salad featuring finely shredded green and purple cabbage, matchstick carrots, and tiny broccoli florets tossed in a glossy, translucent amber ginger sesame vinaigrette. Perfect for healthy meal prep.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Asian-Inspired
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups Green Cabbage finely shredded (approx 400g)
  • 2 cups Purple Cabbage finely shredded (approx 200g)
  • 1 cup Carrots matchstick-cut (approx 125g)
  • 1 cup Broccoli Florets cut into tiny bite-sized pieces (approx 70g)
  • 3 Green Onions finely sliced
  • 2 tbsp Sesame Seeds mix of toasted white and black
  • 1/4 cup Rice Vinegar 60ml
  • 2 tbsp Soy Sauce 30ml
  • 1 tbsp Toasted Sesame Oil 15ml
  • 1 tbsp Honey or maple syrup
  • 1 tsp Fresh Ginger grated
  • 1 clove Garlic minced

Equipment

  • 1 Mandoline slicer For finely shredded cabbage.
  • 1 Large Mixing Bowl
  • 1 Glass Jar For emulsifying the dressing.

Method
 

Prepare the Salad
  1. Using a mandoline or sharp knife, finely shred the green and purple cabbage into thin ribbons. Place in a large bowl.
  2. Toss in the matchstick carrots and the tiny broccoli florets. Ensure the broccoli is cut very small to match the texture of the cabbage.
  3. In a jar, combine rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic. Shake until the mixture is glossy and translucent amber.
  4. Pour the dressing over the vegetables and toss until everything is glistening. Top with sliced green onions and a heavy sprinkle of white and black sesame seeds.

Notes

For extra crunch, add sliced almonds or crispy wonton strips.
Keep dressing separate if prepping more than 24 hours in advance.