This quick and easy sesame soy cabbage literally comes together in about 5 minutes. It’s cold, crunchy and so full of flavor! Because it uses cabbage, it stays nice and fresh in the fridge for several days, making it one of my favorite things to have on hand for meal prep and quick lunches. We love it for dinner served with rice and grilled chicken, and then I’ll eat leftovers during the week with some frozen potstickers or leftover grilled chicken or steak on top. It’s a year-round staple for me and I think you’ll love it, too!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fresh Cabbage – I use traditional green cabbage, but you could also use Napa or another variety you like.
- Avocado oil– olive oil is also a great option
- Sesame oil
- Soy Sauce
- Rice wine vinegar
- Ginger – fresh or ground
- Garlic – fresh, but you can use dry in a pinch
- Salt and Pepper
How to Make Sesame Soy Cabbage
There’s only 2 process photos because literally you just toss all the ingredients in a bowl together and that’s it!
- Chop your fresh cabbage and place in a bowl.
- Add all the rest of the ingredients right on top.
- Mix in well. I like to use clean or gloved hands and just mix it up by hand. Because it’s not a heavy blended dressing, instead of just stirring, you really want to get in there and massage it.
- If you’d like, feel free to top with some sesame seeds (optional). But that’s it! So quick and easy. Eat immediately, or store for later.
Storing and Other Tips
- This quick asian cabbage salad lasts for days stored in the fridge. Of course it will start to soften a bit, but I’ve eaten it up to 4 days later and it was still really great.
- It’s also great mixed into other things. If I still have some in my fridge a few days after making, I’ll sometimes use leftover rice for a little fried rice and stir this in.
Serving Ideas
- Eat it alone as a side dish. We love it paired with rice and something like Asian BBQ Chicken, Huli Huli Chicken or Grilled Teriyaki Chicken.
- We love serving it with rice because it’s so great mixed on you plate and eaten together.
- Leftovers work great for meal prep. I’ll often top with some leftover chicken, or throw on a couple quick-cooking frozen potstickers or dumplings.
Frequently Asked Questions
You can, but those are so thinly shredded that it will soften more rapidly. Personally I like it chopped a little thicker, but it’s preference!
It’s best eaten within 2-3 days, but I literally just had some for lunch that had been in my fridge for about 5 days and it was still good (and crunchy!)
You can. Feel free to make it a couple hours in advance for a meal or party. I actually love it fresh and extra crunchy, but it’s great after sitting as well. I wouldn’t purposely make it more than a day ahead if it was for a party or an event, but you could if you needed to.
Quick Sesame Soy Cabbage
Ingredients
- 8 cups chopped or shredded cabbage grab a 2-ish lb cabbage from the store
- 1 ½ tablespoons avocado oil olive oil or vegetable oil also work
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- ¼ teaspoon ground ginger *see note for fresh
- ½ teaspoon kosher salt
- a few cracks black pepper
- 1 clove garlic
- ½ teaspoon sesame seeds optional
Instructions
- Place cabbage in a large salad bowl
- Drizzle on avocado oil, sesame oil, soy sauce, and rice wine vinegar. Add ginger, salt and pepper.
- Use a microplane to grate garlic so it's superfine. If you don't have a microplane, use a press and make sure it's incredibly pressed and fine so you don't get big chunks of raw garlic! *see note
- Use clean hands (or gloved hands) to toss and massage cabbage until it's well coated.
- If desired, top with sesame seeds.
- Serve immediately, or chill for later.
Questions & Reviews
Your blog has quickly become one of my favorites. Your writing is both insightful and thought-provoking, and I always come away from your posts feeling inspired. Keep up the phenomenal work!
Yum! I had some cabbage and all the other ingredients were simple things I keep on hand!