Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

For the Salad

  • 4 cups green cabbage, thinly shredded
  • 2 cups red cabbage, thinly shredded
  • 2 medium carrots, julienned
  • 1 cup broccoli florets, chopped small
  • 4 green onions, thinly sliced
  • 1 cup crispy chow mein noodles or crunchy wonton strips
  • 2 tablespoons sesame seeds
  • ½ cup sliced almonds (optional)
  • ½ cup chopped cilantro (optional)

For the Sesame Dressing

  • ¼ cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon neutral oil
  • 1 tablespoon lime juice
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon chili flakes (optional)

Instructions

  1. Prepare the vegetables: Thinly slice the green and red cabbage. Julienne the carrots, chop the broccoli, and slice the green onions.
  2. Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, neutral oil, lime juice, ginger, garlic, and Dijon mustard until well combined.
  3. Combine the salad: Place the cabbage, carrots, broccoli, green onions, and cilantro in a large mixing bowl.
  4. Add the dressing: Pour the sesame dressing over the vegetables and toss thoroughly until everything is evenly coated.
  5. Let the flavors develop: Allow the salad to rest for 10–15 minutes in the refrigerator.
  6. Add the crunch: Just before serving, sprinkle with crispy chow mein noodles, sesame seeds, and sliced almonds, if using.
  7. Serve: Arrange on a platter or mound high in a serving bowl. Drizzle any remaining dressing over the top and serve immediately.

Tips for the Best Crunchy Salad

  • Keep it crunchy: Add the crispy noodles immediately before serving.
  • Slice thinly: Thin cabbage strips absorb the dressing better while maintaining a pleasant crunch.
  • Make ahead: Chop the vegetables and prepare the dressing up to 24 hours ahead. Store them separately in the refrigerator.
  • Adjust the flavor: Add extra lime juice for tanginess, honey for sweetness, or chili flakes for heat.
  • Make it a meal: Add grilled chicken, shrimp, tofu, or edamame for extra protein.

Nutrition Information

Estimated per serving, based on 6 servings and including crispy noodles and almonds.

  • Calories: 240–300
  • Protein: 5–7 g
  • Carbohydrates: 22–30 g
  • Fat: 14–19 g
  • Fiber: 4–6 g
  • Sugar: 8–12 g
  • Sodium: 450–700 mg

Nutrition values vary according to the brand of noodles, soy sauce, dressing ingredients, and portion size.

Nut Information

Does this recipe contain nuts?

Sliced almonds are optional. Leave them out for a nut-free version.

Are sesame seeds nuts?

No. Sesame seeds are seeds, not tree nuts. However, sesame is a recognized food allergen and can cause serious reactions in people with sesame allergy.

How can I make it nut-free?

Omit the almonds and check the crispy noodles and other packaged ingredients for nut ingredients and cross-contact warnings. Sesame seeds may be retained only if sesame is safe for everyone eating the salad.

Can I replace the almonds?

Yes. Try roasted pumpkin seeds or sunflower seeds for extra crunch, provided they are safe for your dietary needs.

Allergy Information

This recipe may contain or include:

  • Soy: From soy sauce.
  • Sesame: From sesame oil and sesame seeds.
  • Wheat/gluten: Often present in soy sauce, chow mein noodles, and wonton strips.
  • Tree nuts: If almonds are included.
  • Mustard: If Dijon mustard is used.

For a gluten-free version, use certified gluten-free tamari and gluten-free crunchy toppings. Always check product labels for allergens and cross-contact warnings.

Q&A

Q1: Can I make this salad the night before?

Yes. Prepare and refrigerate the vegetables and dressing separately. Toss them together shortly before serving and add the crispy toppings at the last minute.

Q2: How long does the salad last in the refrigerator?

For the best texture, eat it within 1–2 days. Once dressed, the cabbage gradually softens. Store leftovers in an airtight container at 4°C (40°F) or below.

Q3: Can I use regular cabbage instead of red cabbage?

Absolutely. Use all green cabbage or replace the red cabbage with additional green cabbage.

Q4: What can I use instead of sesame oil?

Use a neutral oil, such as canola or sunflower oil. The dressing will have a milder sesame flavor, so you can add sesame seeds if they are safe for you.

Q5: Can I make the dressing without honey?

Yes. Use maple syrup or another sweetener to taste. You can also reduce the sweetener for a more savory dressing.

Q6: What can I use instead of crispy chow mein noodles?

Try toasted wonton strips, crunchy rice noodles, or roasted seeds. Check labels for gluten and other allergens.

Q7: Can I add protein to this salad?

Yes. Grilled chicken, cooked shrimp, crispy tofu, or edamame work well.

Q8: Is this salad suitable for a low-carb diet?

It can be adapted by reducing the carrots, omitting the crispy noodles and honey, and using a low-carb dressing. The exact carbohydrate count will depend on your ingredients.

Q9: Why does my salad become watery?

Cabbage and other vegetables release moisture after being dressed. Dry the vegetables thoroughly and add the dressing shortly before serving.

Q10: What makes the dressing taste authentically Asian-inspired?

The combination of soy sauce, rice vinegar, sesame oil, ginger, and garlic creates a savory, tangy, nutty dressing with a balanced sweet-and-sour flavor.

Final Serving Suggestion

Serve this colorful, crunchy cabbage salad alongside grilled chicken, fish, or dumplings, or enjoy it as a light lunch. For the prettiest presentation, pile the dressed vegetables high and finish with sesame seeds and crispy noodles just before serving.