Red Cabbage Salad with Soy Sesame Dressing (15 Minutes)

Name: Red Cabbage Salad with Soy Sesame Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups thinly sliced red cabbage; ¾ cup fresh basil leaves (roughly chopped (sub with cilantro or mint if needed)); ½ cup chopped cashews (or use peanuts or almonds); 2 tablespoons soy sauce (or tamari, coconut aminos); 2 tablespoons toasted sesame oil; 1 tablespoon rice vinegar (unseasoned preferred); 1 tablespoon maple syrup (or agave)

Red cabbage salad with cashews and fresh basil in a ceramic bowl on a wooden board

About This Recipe

This red cabbage salad is my go-to summer side. Fresh, crunchy, and packed with flavor. Thinly sliced red cabbage tossed with a tangy, sweet soy sesame dressing, crunchy cashews, and fresh basil. It works equally well as a side dish, a slaw for tacos and bowls, or a base for a quick lunch.

What makes it even better is that it actually improves as it sits. The cabbage softens just enough, the dressing soaks in, and the flavors meld. So it’s perfect for meal prep, packed lunches, or making ahead for a barbecue. I’ve been making this sesame cabbage slaw for years, and it’s the salad people always ask me about.

Why You’ll Love This Salad

Ready in 15 minutes. Slice, whisk, toss. That’s it.
Meal prep friendly. This salad actually tastes better as it sits. The cabbage gets more tender and the flavors meld beautifully.
Flavor packed. A perfect balance of tangy, salty, nutty, and sweet in every bite.
Super versatile. Serve it with rice, quinoa, noodles, spring rolls, or your favorite protein.
Naturally healthy. Cabbage is loaded with fiber and antioxidants. Cashews add plant based protein and crunch. No heavy dressing, no dairy.

Halved red cabbage on a cutting board with fresh herbs and a bowl of shredded cabbage

Ingredient Notes

Red cabbage. Choose a firm, heavy head. You can substitute with green cabbage, but the color won’t be as vibrant. Shred it thin for the best texture.
Fresh basil. Cilantro or mint works as a substitute if you prefer.
Cashews. For crunch and protein. Peanuts, slivered almonds, or toasted sunflower seeds also work.
Soy sauce. Tamari (for gluten-free) or coconut aminos also work great here.
Toasted sesame oil. A little goes a long way. Make sure it’s toasted, not plain sesame oil.
Rice vinegar. Go for unseasoned if possible. Apple cider vinegar works in a pinch but has a slightly different flavor.
Maple syrup. Balances the soy and vinegar. Agave or honey (if not vegan) works too.

Red Cabbage vs Green Cabbage

Both work in this recipe, but they are a little different. Here is a quick comparison to help you choose:

	Red Cabbage	Green Cabbage
Flavor	Slightly peppery, earthy	Mild, slightly sweet
Texture	Firmer, holds up better dressed	Softer, wilts faster
Color	Deep purple (vibrant in salads)	Pale green
Nutrition	Higher in antioxidants (anthocyanins)	Slightly lower in antioxidants
Best for	Slaws, salads, meal prep	Coleslaw, stir fry, soups

For this recipe, red cabbage is my first choice because it holds its crunch longer and looks beautiful on the plate. But if you only have green, go for it. You can also mix both for extra color and texture.

How to Make Red Cabbage Salad

Slice the cabbage. Cut the head into quarters, remove the core, and shred thinly. Let it sit for 5 to 10 minutes to activate its antioxidants.
Make the dressing. In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, and maple syrup until combined.
Toss the salad. In a large bowl, add the shredded cabbage and pour the dressing over it. Toss with your hands or tongs until every piece is well coated.
Add crunch and herbs. Toss in the chopped cashews and torn fresh basil.
Taste and adjust. Add more soy sauce for salt, more vinegar for tang, or more sweetener if needed. Serve cold or at room temperature.

Why Let Cabbage Rest After Cutting?

After you shred the cabbage, let it sit for 5 to 10 minutes before dressing it. This activates a compound called sulforaphane, a powerful antioxidant that forms when cabbage cells are broken. This process also makes the cabbage easier to digest and helps the shreds relax slightly so they absorb the dressing better. Most recipes skip this step, but it makes a real difference in both nutrition and flavor.

Variations

Spicy version: Add a pinch of red chili flakes or a drizzle of sriracha to the dressing. You can also toss in thinly sliced fresh jalapeño.
Nut free version: Replace the cashews with toasted sunflower seeds, pumpkin seeds, or sesame seeds. Same crunch, no tree nuts.
Asian noodle slaw: Toss the dressed cabbage with cold soba noodles or rice noodles for a quick noodle salad.
Taco slaw: Use this as a crunchy topping for crispy potato tacos, chipotle sweet potato tacos, or any taco that needs a fresh, crunchy element.
Extra vegetables: Add shredded carrots, thinly sliced scallions, red bell pepper, or edamame for more color and texture.
With mango: Diced mango adds sweetness and makes this feel more tropical. Great in summer.

Tips

Shred the cabbage thin. The thinner the shreds, the better the texture and the more dressing each piece absorbs. A sharp knife or mandoline works best.
Prepping ahead? Keep the dressing and cashews separate until you’re ready to serve. The cabbage on its own holds up great in the fridge for a day.
Use toasted sesame oil, not plain. Toasted sesame oil has a deep, nutty flavor. Plain sesame oil is almost flavorless by comparison. This makes or breaks the dressing.
Add cashews last. They soften quickly once dressed. Toss them in right before serving for maximum crunch.

What to Serve It With

Over grains. Brown rice, quinoa, or soba noodles.
With crispy tofu. My crispy tofu is the perfect pairing. The crunchy tofu with the tangy slaw is one of my favorite combinations.
With tacos. Use it as a slaw on chipotle sweet potato tacos or crispy potato tacos.
With dumplings. Potstickers, veggie gyoza, or spring rolls.
As a bowl. Add avocado, edamame, or roasted broccoli and make it a full meal.
At a cookout. This salad travels well and doesn’t wilt like lettuce based salads. Perfect for picnics and potlucks.

Common Mistakes

Shredding too thick. Thick pieces don’t absorb the dressing well and are harder to eat. Go thin. If you don’t have a mandoline, use your sharpest knife and take your time.
Adding too much dressing. Start with less than you think you need. The cabbage should be coated, not swimming. You can always add more after tossing.
Using plain sesame oil. Plain (untoasted) sesame oil has almost no flavor. Toasted sesame oil is what gives the dressing its signature nutty taste. Check the label.
Adding cashews too early. If you toss them in ahead of time, they absorb moisture and lose their crunch. Add them right before serving or put them on the side.
Skipping the rest time. Shredded cabbage benefits from sitting 5 to 10 minutes before dressing. It improves texture and activates beneficial antioxidants.

How to Store

Dressed salad: keeps in an airtight container in the fridge for 3 to 4 days. The cabbage softens over time, which many people actually prefer. The cashews will lose their crunch, though.
Undressed cabbage: shredded cabbage on its own keeps in the fridge for up to 5 days. Dress it fresh each time for maximum crunch.
Dressing: stores separately in a jar for up to 1 week. Shake well before using.
Cashews: store in a separate container or baggie. Add right before serving.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes. You can shred the cabbage and make the dressing up to a day in advance. Store them separately in the fridge. For best results, toss everything together 15 to 30 minutes before serving so the flavors meld but the texture stays crisp. If you don’t mind softer cabbage, you can dress it ahead of time. It actually tastes better the next day.

Can I use green cabbage instead of red?

Absolutely. The flavor will be very similar, but you’ll lose the vibrant purple color. The method stays the same. You can also mix half red and half green for variety and color contrast.

How do I make this nut free?

Swap the cashews for toasted sunflower seeds, pumpkin seeds, or sesame seeds. You still get crunch and protein without any tree nuts.

Is this salad gluten free?

It can be. Use tamari or coconut aminos instead of regular soy sauce. Everything else in the recipe is naturally gluten free.

How long does the dressed salad last?

Dressed, it keeps in the fridge for 3 to 4 days in an airtight container. The cabbage softens as it sits, which many people actually prefer. The cashews will lose their crunch, so add fresh ones when you serve leftovers.

Can I add protein to make this a full meal?

Yes. Crispy tofu, grilled tempeh, seared salmon, shrimp, or shredded rotisserie chicken all pair well. Edamame is another easy option that keeps it plant based. Serve over brown rice or soba noodles for a complete bowl.

What if I don’t have toasted sesame oil?

Toasted sesame oil is what gives this dressing its signature flavor, so it’s hard to fully replace. In a pinch, you can use a small amount of peanut oil or a drizzle of tahini whisked into the dressing for a similar nutty note. Plain sesame oil won’t give you the same depth.

Why does my cabbage taste bitter?

Red cabbage can taste slightly bitter if it’s old or if you used the tough outer leaves. Remove any dark or wilted outer leaves before shredding. The rest time after cutting (5 to 10 minutes) also helps mellow the flavor. The dressing’s sweetness from maple syrup balances any remaining bitterness.

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Red Cabbage Salad with Soy Sesame Dressing

Alejandra Graf

Crunchy red cabbage salad tossed with a tangy soy sesame dressing, fresh basil, and cashews. Ready in 15 minutes. Naturally vegan, meal-prep friendly, and tastes even better the next day.

5 de 2 votos

Prep Time 15

Cook Time 0

Total Time 15

Course Salad

Cuisine Asian

Servings people

Calories 192 kcal

Equipment

Chopping board
Salad bowl or large mixing bowl
Knife or mandoline
small mixing bowl for the dressing

Ingredients

3 cups thinly sliced red cabbage
¾ cup fresh basil leaves roughly chopped (sub with cilantro or mint if needed)
½ cup chopped cashews or use peanuts or almonds
2 tablespoons soy sauce or tamari, coconut aminos
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar unseasoned preferred
1 tablespoon maple syrup or agave

Instructions

Prep the cabbage: Thinly slice the red cabbage and place it in a large salad bowl. Let it sit for 5–10 minutes while you prepare the dressing—this helps activate its antioxidants.
Make the dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and maple syrup. Taste and adjust if needed.
Toss the salad: Pour the dressing over the cabbage and toss to coat well.
Add the toppings: Sprinkle the chopped cashews and fresh basil over the top and give it one final toss.
Serve immediately for maximum crunch and flavor.

Notes

Shred the cabbage thinly for the best texture.
Let it rest 5 to 10 minutes after shredding to activate antioxidants and improve flavor.
Use toasted sesame oil, not plain.
Add cashews right before serving so they stay crunchy.
Start with less dressing than you think you need.
Dressed salad keeps 3 to 4 days in the fridge.
Undressed shredded cabbage keeps up to 5 days.
Dressing keeps separately up to 1 week.
For gluten-free, use tamari or coconut aminos.
For nut-free, use sunflower or sesame seeds.

This recipe is adapted from the “Dharma Feast Cookbook”

Nutrition

Serving: 1gCalories: 192kcalCarbohydrates: 14gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 523mgPotassium: 312mgFiber: 2gSugar: 7gVitamin A: 982IUVitamin C: 39mgCalcium: 51mgIron: 2mg

Keyword red cabbage

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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