We’ve got several Asian style salads on Our Best Bites and I love them all for different reasons!  Here’s a love-list for this particular Asian Cabbage Salad:

  1. It’s flexible.You can toss anything in it that you think would be good.Whatever veggies you happen to have on hand. It’s one of those ‘clean out the fridge’ salads.
  2. It keeps well.Lettuce salads get wilted and gross the longer they sit, but this salad only gets better, which makes it a great option for a party, potluck, or picnic.
  3. It’s easy to make a huge batch or just enough for two.
  4. It’s quick.It starts with a pre-packaged bag of coleslaw, so you save time chopping.Plus you can prepare everything ahead of time and just throw it together when you’re ready.
  5. It’s healthy. News flash: Not all salads are healthy. This one is full of fresh vegetables and the dressing has very little oil (pretty rare) so it’s very low-calorie.

I love a great short-cut salad, so for this one you’ll grab a bag of that pre-shredded cabbage mix at the store.

Then you’ll add a bunch of fresh vegetables to it. I use celery, bell pepper, onion, cucumber, and snap peas but you can literally toss anything in here you like!

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Just toss all of the salad ingredients together, and this part can totally be done ahead of time.

The super simple dressing has only a small amount of oil in it and it can be made ahead of time as well.  When it’s ready, just toss everything together. It always feels like there’s not quite enough dressing at first, but the trick is to let this salad sit and marinate for about 20 minutes or so (longer won’t hurt it either!) and it all comes together.

Finish it off with some toasted almonds and sesame seeds right before serving.

You can eat this plain as a great side dish or add chicken to it for a main-dish meal.

I love it with grilled Asian BBQ Chicken!

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Asian Cabbage Salad

  • Author: Sara Wells - adapted from Cooking Light
  • Yield: 4-6 Main Dish, 8-10 Sides 1x

Description

An incredibly light, but filling cabbage-based salad filled with fresh veggies.


Scale

Ingredients

1 14-16 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 tablespoon toasted sesame seeds
1/3 cup slivered or sliced toasted almonds
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil


Instructions

Instructions:

Begin by making dressing. Combine all ingredients in a sealed jar and shake Store in the fridge until ready to use.

Place all salad ingredients in a bowl

For best results, pour on the dressing and toss to coat 20 minutes before serving. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits.

Right before serving mix in toasted almonds and sesame seeds.


53 comments

  1. I finally signed up on Google Reader and happened to get this right when I was trying to figure out what to do with my head of cabbage this week. This looks so good! The only question I have is, I think I only have cider vinegar. Any suggestions?
    Oh, and do you have a way for me to put your ad/logo on my blog? I put your link in my list of blogs, but if I can put the image it would get seen better. Keep up the yummy work!

  2. I am still here and still loving your blog! I’m the one who posted about having trouble with the yeast on those bread sticks. Next I am DYING to try your homemade rolls and orange rolls, but the yeast is scaring me! I’d hate to spend all that time on them and have them turn out not so great like my bread sticks did. Any ideas?

  3. Yeast troubles…I didn’t touch yeast for about four years because I couldn’t get anything to rise. Then I tried again this month and I have had no rising problems. Maybe there was something wrong with my yeast? Or can something else in the ingredient list kill it? Or was it my methods? I wish I knew so that I could keep it from happening again.

  4. Stephanie–We’re actually working on some buttons that people can put on their blogs/websites if they’re interested. Hey, Sara, get on that! 😉 Also, do you have just regular ol’ white vinegar? You could replace the rice vinegar with that if you want.

    Ashley–I TOTALLY get how scary it can be, especially if yeast didn’t work last time. And, like you said, it’s a huge time and ingredient investment. Check out the tips for yeast breads section, make sure your yeast is fresh (like I would buy a new jar of bread machine yeast and then keep it in your freezer), and then just make sure you’re not distracted. Duh, right? Yeah, well, you should’ve seen the batch of yeast dough I totally ruined the other night when I was trying to do something else at the same time! 🙂 I might actually try doing another run with the breadsticks because the dough is a little easier, so if you’re successful with those, you might be less scared going into the orange roll-making. GOOD LUCK!!! Email us if you run into any problems along the way!

    Both of you: We’ve said it before, but THANK YOU for your nice comments and all your support! You guys are what makes this fun! 🙂

  5. I LOVE your blog! We have just made the cake mix cookies so far, but I want to try everything! I love the pictures and instructions~thanks for a great website. Keep it up!

  6. Love your blog! My daughter got me hooked on it. I really appreciate you both sharing your knowledge and expertise with all of us. Just saying hi and thanks!

  7. I’m here-been checking your blog each morning-it’s my daily ritual to see what’s cooking in your kitchen! I like the looks of this recipe-a nice variation from the recipe that I already have. Yummy Yummy! Ü

  8. I’m here-been checking your blog each morning-it’s my daily ritual to see what’s cooking in your kitchen! I like the looks of this recipe-a nice variation from the recipe that I already have. Yummy Yummy! Ü

  9. Sara, where do you buy your wonton wrappers here in Boise? I can never find them. Help! Also, thanks for checking my blog, its great!

  10. This sounds very yummy. I have loved all the recipes from this site that I’ve tried! (I’m partial to the desserts, but I’ve made a few other things too–the fajita marinade was a big hit). What’s even better, is that my hubby has liked everything I’ve made from your recipes. Thanks!

  11. im new to your blog. and i love it. im so excited to become some who can walk into the kitchen and walk out with something other than cereal or easy mac for the boyfriend and myself to eat. 🙂 yay. thanks a ton! 🙂

  12. Molly- I haven’t had any problems finding won ton wrappers around here (although I have a whole list of other ingredients they need to start importing to Idaho!) I usually buy groceries at Albertsons or Wally World and they both have them. You shop at Winco, right? I know, amazing the details I know about your life;) They should have them too. Are you looking in the right spot? They’re usually in the produce section, either next to the pre-packed salads and stuff, or buy the weird Asian Ingredients- but almost always on the wall in that refrigerated section somewhere.

    Eric- yes, this is a greeat source of fiber 🙂

  13. Hi! Love the blog (found it via BC) and I came here cause I had a hankering for fajitas…but alas, I don’t have 4 hours to wait…so fajitas tomorrow it is.

  14. Hey Sara….I am still here checking out your blog. I just forget to comment on it. Everything looks so yummy! I just wish the kids and hubby were back in town so I have someone to cook for again.
    T

  15. Well, since you asked…. Yes, I was actually out of town. 😛 Looks yummy! I always love salads in the summer but get sick of the same old thing so we’ll have to give this one a try!

  16. I’m here too…I might make this one for a shower I’m throwing soon… And come on Sara…chop chop on the blinkies. I want everyone to know I’m a groupie right now!!! 🙂

  17. Oh yes, I forgot to comment on the blinkies. Let it be known that it is MY fault that they’re not here yet! I’ve been a total slacker. Okay, that’s not really true, I’ve just been so busy with other things- like food- that I haven’t done them yet! So I pledge right now to have them done by next week. And to make sure of it, I won’t post any recipes until they’re done! I’m aiming for Monday so CHECK BACK THEN!

    In the mean time, if you have any ideas/requests for them (no worries kat, already got a groupie one with your name on it!) leave a comment, or drop us an email.

  18. I have not commented before but Jason Chong told me about this blog a few weeks ago and I have really enjoyed it. My wife and baby have been out of town for weeks and I have been trying all kinds of things to impress her when she returns. The spicy chicken salad and faux rotisserie chicken are favs so far. I am going to also be trying Italian burgers and this salad soon. And definitely your crock pot-to-grill ribs. I am not the baker in my house so I anticipate when the wife returns I will be trying some of the desserts here as we. Thanks for your efforts, they are very much appreciated!

  19. Matthew- good to have you here. What an awesome husband you are to be cooking away while your wife is gone! I know lots of guys who would order pizza every day, lol. Love a guy who knows his way around a kitchen!

    Courtney- I hope Ryan likes it too!

  20. I tried this tonight and kept wondering if I needed more oil… and was a little worried… and it was amazing! Thanks for the low fat recipe… I can’t wait to eat it tomorrow for leftovers.

  21. Alert. Alert. Don't think that this delicious salad might be good if you substitute canned salmon for chicken. I'm pretty sure canned salmon is never good and that Dr. Oz lied to me. I thought it might be ok and I was totally wrong. It was so sad because the rest of the salad all looked and smelled delicous until I botched it with the fish. Just a warning that I'm sure no one else would even think of doing. I am, however, the worst cook in America! Here is a quote from my husband "It tastes like making out with a trout!" But I will try again using chicken this time!

  22. Since you didnt post it I figured out the WW Point Plus points and for the dinner sized portion (4 servings per recipe) with 1 cup chicken it would be 5 points. I cant wait to have it for lunch this week. I look forward to more WW friendly recipes

  23. Yummy yum yum yum! I tried coming up with my own Asian salad recipe and it was a flop. We love, love, love this salad and will be eating a lot more of it in the future. (We added mandarin oranges & wonton strips on top, too.) Thanks for the delish recipe!

  24. Had a head of cabbage I didn’t know what to do with. I realized I had all the ingredients for this salad so I made it for dinner! It was delicious! I added a couple of shredded carrots and doubled most of the veggies to help empty my veggie drawer. Thanks for the fabulous recipe!

  25. I saw this salad in the cookbook and it looks amazing!
    I’m going to try it for dinner this week and was wondering how crucial the sesame oil is to the dressing. I have never used sesame oil and don’t know what I’d use it for again (besides this salad) and figured since it was only 1/2 tsp. – maybe I could just leave it out? Or substitute something else?
    What should I do?
    Thanks!

    1. Sesame oil has a strong flavor, so the little bit really does add a lot of flavor to the overall salad. You could probably leave it out and it would still taste great; it would just be missing that flavor component. If you do decide to buy the sesame oil, we have TONS of recipes that call for it, and one little bottle will last in your pantry for a long long time 🙂

  26. Just made this salad and it is oh so tasty! I made it for my Grandpa’s birthday and decided to have a big bowl of it before I brought it over to him. Hope he likes it as much as I do! Thanks for all the fantastic recipes. These past 2 weeks almost every night I am making something from your recipe index! Thank you thank you!!!

  27. Just made this last night. Loved it! I didn’t have sesame seeds so I tossed in some roasted sunflower seeds instead and it turned out yummy! Thanks for all the delicious recipes!

  28. This salad is one of my most favorite! I have made it many times and I cannot get enough! So delicious. The snap peas are essential- don’t leave them out if you can at all help it! Thanks for a great recipe!!

  29. Hope you are having a wonderful Labor Day weekend with your families. I wanted to stop by the blog and thank you for this recipe…it is my ‘go-to’ Asian salad and it’s page in the cookbook has a permanent sticky note attached so I can go to it quickly. But for the life of me when I’m craving it I never remember that it is supposed to be with a bag of coleslaw mix and always come home with a huge head of Napa cabbage instead. It still turns out amazingly delicious and by changing out the soy sauce for coconut aminos it is ‘safe’ for my whole family to enjoy. Thank you so much!

  30. Okay it looks like I’m commenting 10 years too late, but I just discovered this recipe and it is so delicious! Perfect crunch! Thank you Sara!

  31. something is up with your printer plug in. I use Chrome and the buttons for facebook, twitter and pintrist show up on the print page – blocking the ingredients amounts. Please fix this!! I also tried to contact you from your contact button at the bottom of the page and it did nothing.

  32. I’m so excited to try this recipe. I have a question about printing your recipes. The last few I have printed have a facebook, twitter, pintrest box on the left side of the screen that are printing on top of the recipe. Any ideas how to fix this so I can read the recipe? Thank you for the great recipes!

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