About this recipe
This red cabbage slaw is my go-to summer salad—fresh, crunchy, and packed with flavor. The bold purple cabbage is tossed with a tangy-sweet soy sesame dressing, crunchy cashews, and fresh herbs. It’s the kind of salad that works equally well as a side dish or a base for a quick lunch bowl.
Why will you love this salad?
- 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.
- Super versatile: Serve it with rice, quinoa, noodles, spring rolls, or your favorite protein.
- Healthy and satisfying: Cabbage is loaded with fiber and antioxidants, and the cashews give it that plant-based crunch and a little protein boost.
Ingredient notes
- Red cabbage: Choose a firm, heavy cabbage. Slice it thin for the best texture.
- Basil
- Cashews: You can also use peanuts or slivered almonds.
- Soy sauce, tamari, or coconut aminos also work great here.
- Toasted sesame oil:
- Rice vinegar: Go for unseasoned if possible. Apple cider vinegar works in a pinch.
- Maple syrup: Agave or honey works too (if not vegan).
How to make red cabbage slaw
- Slice the cabbage: Cut the head into quarters, remove the core, and shred thinly. Let it sit for 5–10 minutes to activate its antioxidants—this is a great little trick!
- Make the dressing: In a small bowl, whisk together soy sauce, sesame oil, vinegar, and maple syrup.
- Toss the slaw: In a large bowl, mix the cabbage with the dressing until well coated.
- Add crunch: Toss in the chopped cashews and fresh basil.
- Taste and adjust: Add more soy sauce, vinegar, or sweetener if needed. Serve cold.
Best way to cut a cabbage?
To prepare a tasty slaw, divide the cabbage into four equal parts and remove the core from each section. Discard any wilted or dark outer leaves, then slice the quarters thinly for the perfect texture and flavor.
A simple trick to fully utilize red cabbage’s excellent properties is to let it sit for 5 to 10 minutes after cutting. This activates its powerful antioxidants, making it a true superfood.
Variations
- Make it a meal: Serve over brown rice or soba noodles and top with crispy tofu, lentils, or edamame.
- Add color: Mix in shredded carrots, green cabbage, or red bell pepper.
- Add spice: A pinch of chili flakes or a drizzle of sriracha gives it a little heat.
Home cook to home cook tips
- Prepping ahead? Keep the dressing separate until ready to serve for maximum crunch.
- Out of cashews? No problem—sunflower seeds, sesame seeds, or crushed peanuts all work.
- Don’t skip the resting time after shredding the cabbage. It makes it more digestible and boosts the flavor.
Red Cabbage Slaw with Soy Sesame Dressing
Equipment
- Salad bowl
- Knife
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
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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