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Jump to RecipeThis cabbage crunch salad is the crisp, tangy, slightly sweet side dish I make when I want something fresh that actually holds up in the fridge. Thinly sliced cabbage, shredded carrots and green onions are tossed in a bright sesame-rice vinegar dressing, then finished with toasted almonds and sesame seeds for extra crunch. There’s no mayonnaise, it takes about 20 minutes, and thanks to one simple trick, it stays crunchy for days instead of hours.
That trick is a quick salt-and-rinse step for the cabbage. It pulls out excess water before the dressing goes on, so the salad never turns soggy or watery. If you’ve ever made coleslaw that swam in liquid by the next day, this method will change your mind about cabbage salads.
Why You’ll Love This Cabbage Salad
- It stays crunchy. Pre-salting the cabbage keeps it crisp for up to 4 days in the fridge.
- No mayo. A light sesame vinaigrette makes it fresh, tangy and picnic safe.
- Great for meal prep. Make one big batch and eat it all week, on its own or with protein.
- Budget friendly. One head of cabbage and a few pantry staples feed six people.
- Naturally vegan and gluten free (use maple syrup and tamari to be sure).
Ingredients
Here’s what you’ll need. Exact amounts are in the recipe card below.
For the salad
- Green cabbage: one small head, about 1½ pounds, very thinly sliced. Add a wedge of red cabbage for color if you like.
- Kosher salt: for the pre-salting step. It gets rinsed off, so the salad won’t taste salty.
- Carrots: two medium carrots, shredded or cut into thin matchsticks.
- Green onions: four, thinly sliced, for a mild onion bite.
- Sliced almonds: ½ cup, toasted until golden. Toasting makes them crunchier and more flavorful.
- Sesame seeds: 2 tablespoons, toasted.
For the sesame dressing
- Neutral oil: avocado, canola or light olive oil.
- Rice vinegar: mild and slightly sweet. Use unseasoned so you can control the salt.
- Honey: or maple syrup or agave for a vegan version.
- Toasted sesame oil: just a teaspoon gives big nutty flavor.
- Soy sauce or tamari: a splash for savory depth.
Equipment
- A large colander for salting and draining the cabbage, like this heavy-duty stainless steel colander
- A sharp knife or a mandoline slicer for paper-thin cabbage
- A salad spinner to dry the cabbage quickly after rinsing
- A small jar, like a 16-ounce mason jar, to shake the dressing
How to Make Cabbage Crunch Salad
Step 1: Slice the cabbage thin
Quarter the cabbage, cut out the core, and slice each quarter as thinly as you can, about ⅛ inch. Thin shreds absorb the dressing better and give the salad that delicate, crunchy texture.
Step 2: Salt the cabbage
Put the sliced cabbage in a large colander set in the sink and toss it with 1 tablespoon of kosher salt. Let it sit for 5 to 10 minutes. You’ll see small beads of liquid appear as the salt draws out water. Don’t go much longer than 10 minutes, or the cabbage will start to soften.
Step 3: Rinse and dry well
Rinse the cabbage thoroughly under cold water to remove the salt, then dry it completely in a salad spinner or by rolling it up in clean kitchen towels. This step matters: any water left on the cabbage will dilute the dressing.
Step 4: Toast the almonds and sesame seeds
While the cabbage drains, toast the sliced almonds and sesame seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. Tip them onto a plate to cool so they stay crisp.
Step 5: Shake the dressing
Add the oil, rice vinegar, honey, sesame oil, soy sauce and a pinch of salt to a jar. Seal and shake until well combined.
Step 6: Toss and serve
In a large bowl, combine the dried cabbage, carrots and green onions. Pour over the dressing and toss well. Taste and adjust with a little more vinegar or honey. Scatter the almonds and sesame seeds on top right before serving.
The Secret to a Salad That Stays Crunchy
Cabbage is more than 90% water, and salt pulls that water out through osmosis. When you salt the shredded cabbage first and let the liquid drain away, there’s much less water left to leak into the dressing later. The result is a salad with a clean, crisp bite that still tastes great on day three. Rinsing afterwards removes the extra salt, so the finished salad is lightly seasoned, not salty.
The second trick is keeping the crunchy toppings separate until serving. Almonds and sesame seeds soften once they sit in dressing, so add them just before eating, especially if you’re meal prepping.
Tips for the Best Cabbage Salad
- Slice thin and even. A mandoline or very sharp knife makes the biggest difference in texture.
- Dry the cabbage thoroughly. Wet cabbage means a watery, bland salad.
- Toast your nuts. Raw almonds taste flat; toasted ones taste rich and nutty.
- Dress to taste. Start with most of the dressing and add the rest if needed.
- Chill before serving. Thirty minutes in the fridge helps the flavors come together.
Troubleshooting
My salad is watery. The cabbage wasn’t salted long enough or wasn’t dried well. Salt for the full 5 to 10 minutes and spin it dry.
It tastes too salty. The cabbage needed a better rinse. Rinse under plenty of cold water and taste a shred before adding the dressing.
It’s bland. Add another splash of rice vinegar, a pinch of salt, or a few drops of sesame oil. Acid and salt wake up cabbage.
Variations
- Make it a meal: add shredded rotisserie chicken, grilled shrimp, baked tofu or edamame.
- Add fruit: mandarin orange segments or thin apple slices add sweetness.
- Spicy version: whisk sriracha or chili crisp into the dressing.
- Nut-free: use toasted sunflower or pumpkin seeds instead of almonds.
- Extra herbs: fresh cilantro or mint makes it even brighter.
- Use bagged slaw: a 14-ounce bag of coleslaw mix works in a pinch; salt it for just 5 minutes.
What to Serve With Cabbage Crunch Salad
This salad pairs beautifully with Asian-inspired mains and anything off the grill. Try it with my hibachi chicken, honey BBQ chicken bites or slow cooker pork belly. It’s also a crunchy topping for tacos and burgers, and a great addition to chicken meal prep bowls.
Make Ahead and Storage
Can I make it ahead?
Yes. Salt, rinse and dry the cabbage, then mix it with the carrots and onions and dress it. It keeps well in the fridge for up to 4 days. Store the toasted almonds and sesame seeds separately and sprinkle them on when you serve.
How should I store leftovers?
Keep the salad in an airtight container, like these glass food storage containers, in the refrigerator. Give it a quick toss before serving, since a little dressing settles at the bottom.
Can I freeze it?
No. Cabbage loses its crunch completely once frozen and thawed.
Is Cabbage Salad Healthy?
Yes, this is a light, nourishing side. Each serving has about 200 calories, 5 grams of fiber and plenty of vitamins C and K from the cabbage, plus beta-carotene from the carrots. The almonds and sesame seeds add healthy fats and a little protein. Because the dressing is oil and vinegar instead of mayonnaise, it’s lower in saturated fat than a classic creamy coleslaw. For an even lighter salad, cut the oil to 3 tablespoons and add an extra splash of vinegar.
Green vs. Red vs. Napa Cabbage
Green cabbage is the crunchiest and most budget friendly, which is why it’s the base here. Red cabbage has a slightly peppery flavor and gorgeous color, but it can bleed purple into the salad over time, so add it close to serving if appearance matters. Napa cabbage is softer and sweeter; it’s lovely but won’t stay crunchy as long, so skip the long salting and serve it the same day. Savoy cabbage, with its crinkly leaves, falls somewhere in between.
Packing It for Lunch
This salad is one of the best make-ahead lunches because it actually improves after a few hours in the fridge. Divide the dressed cabbage mixture into containers, then pack the almonds and sesame seeds in a small separate cup. Add a protein such as sliced grilled chicken, hard-boiled eggs or edamame, and you have a filling, colorful lunch that doesn’t wilt by noon. It also travels well to potlucks and picnics since there’s no mayonnaise to worry about in warm weather.
Serving a Crowd
For a big gathering, double the recipe and use one large green cabbage plus a small red cabbage for color. Salt the cabbage in two batches so the colander isn’t overcrowded and every shred drains properly. Toss the salad with the dressing up to a day ahead, keep it chilled, and set out the toasted nuts and seeds in a bowl on the side so guests can add as much crunch as they like.
Frequently Asked Questions
Why should I salt the cabbage first?
Salting draws out excess water, which keeps the salad crisp and stops the dressing from getting diluted as it sits.
Will the salad taste salty?
No. You rinse the salt off after 5 to 10 minutes, so only a light seasoning remains.
Can I use coleslaw mix?
Yes. Bagged coleslaw mix is already cut thin, so salt it for just 5 minutes before rinsing and drying.
How long does cabbage crunch salad last?
Up to 4 days in the fridge when the cabbage has been salted and dried well. Add the nuts just before serving.
Can I make it without oil?
You can replace some of the oil with orange juice for a lighter dressing, but a little oil helps the dressing cling to the cabbage.
Crunchy, Fresh and Ready When You Are
This cabbage crunch salad proves that a humble head of cabbage can be the star of the table. Make a batch for your next cookout or weekly meal prep, then leave a star rating and a comment to let me know how you served it. And save it to your Pinterest salad board so you can find it again.
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 4 g |
| Carbohydrates | 14 g |
| Fat | 15 g |
| Saturated Fat | 1.5 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 180 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Cabbage Crunch Salad
Ingredients
Method
- Quarter and core the cabbage, then slice it as thinly as possible.
- Toss the cabbage with 1 tbsp kosher salt in a colander and let it drain 5–10 minutes.
- Rinse the cabbage well under cold water and dry it completely in a salad spinner or with towels.
- Toast the almonds and sesame seeds in a dry skillet over medium heat 3–4 minutes until golden; cool.
- Shake the oil, rice vinegar, honey, sesame oil, soy sauce and a pinch of salt in a jar.
- Toss the cabbage, carrots and green onions with the dressing. Top with almonds and sesame seeds just before serving.
