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Cabbage Crunch Salad

Cabbage Crunch Salad Recipe

Cabbage Crunch Salad Crisp shredded cabbage with a sesame-almond dressing that stays crunchy for days.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Notes

Notes

Ingredients
For the salad:
  • 1 small head green cabbage (about 1½ lbs), thinly sliced
  • 1 tablespoon kosher salt, for salting
  • 2 cups shredded carrots
  • 4 green onions, thinly sliced
  • ½ cup sliced almonds, toasted
  • 2 tablespoons sesame seeds, toasted
For the dressing:
  • ⅓ cup neutral oil
  • ¼ cup rice vinegar
  • 2 tablespoons honey or agave
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon salt, plus more to taste
Instructions
  1. Toss sliced cabbage with 1 tablespoon kosher salt in a colander set over a bowl. Let sit 5 to 10 minutes.
  2. Rinse the cabbage thoroughly under cold water, then dry well with a salad spinner or clean towels.
  3. Whisk together oil, rice vinegar, honey, sesame oil, and salt in a small bowl.
  4. Combine cabbage, carrots, and green onions in a large bowl.
  5. Pour dressing over and toss to coat. Taste and adjust salt.
  6. Top with toasted almonds and sesame seeds just before serving.
Notes: Don't skip the salting step; it's what keeps this salad crunchy for days instead of turning watery. Keep almonds and sesame seeds separate if making this more than a few hours ahead.
Nutrition (estimated, per serving, 6 servings): Calories: 190 | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 1.5g | Fiber: 3g | Sugar: 9g | Sodium: 210mg
Nutrition information is an estimate based on standard ingredient values and will vary based on exact brands and quantities used.