The Crunchy Cabbage Salad You’ll Be Making All Summer
I’ve been craving something raw and crunchy during the spring, and I decided to make this tasty cabbage salad recipe! It’s also green, which is good for your health as well. I can’t wait to share it with you!
For the Dressing:
• 1 ½ tbs rice vinegar
• ½ tsp sesame oil
• 2 tbs white sugar
• ½ tsp salt
• ¼ tsp pepper
• 1/3 cup olive oil
For the salad:
• 4 cups shredded cabbage (Napa cabbage works great here if you want it authentic)
Let’s Make It:
1. Whisk the Sauce: Grab a small bowl and toss in your vinegar, sesame oil, olive oil, sugar, salt, and pepper. Give it a good whisk until the sugar mostly dissolves.
2. Prep the Veggies: Toss together shredded cabbage and carrots into a big salad bowl.
3. The Big Merge: Pour that dressing right over the veggies. Toss everything together until every bit of cabbage is coated.
4. Chill (Optional but Recommended): You can eat this right away, but if you let it sit in the fridge for about 15-20 minutes, the flavors really come together.
Pro-tips:
• If you want some extra texture, throw in a handful of toasted sliced almonds or some crunchy ramen noodles right before serving.
• You can also toast some sesame seeds to sprinkle on top!
• This is a great basic recipe, but sliced carrots and cherry tomatoes make a great addition! Add your favorite vegetables. Have fun!
#cabbagesalad #easysalads #quicksalad #lemon8challenge #mothersdayrecipe
This crunchy cabbage salad is more than just a side dish—it's a versatile, healthy, and refreshing summer staple that I've come to love. What’s great about this salad is how adaptable it is. I often add shredded carrots or thinly sliced bell peppers for extra color and sweetness. Cherry tomatoes also add a juicy burst that complements the tangy dressing beautifully. The dressing itself is a perfect balance of sweet and tangy, thanks to the rice vinegar and sugar combination, with a depth of flavor from sesame oil and a smooth finish from olive oil. A quick tip: whisk the dressing well until the sugar dissolves completely for a smooth consistency. For added crunch and texture, I like to toss in toasted sliced almonds or crispy ramen noodles just before serving. Toasting sesame seeds and sprinkling them on top adds a lovely nutty aroma and slight crunch as well. One key step I find improves the flavor significantly is letting the salad chill in the fridge for 15 to 20 minutes before serving. This allows the cabbage to soak up the dressing and lets the flavors meld into a delicious harmony. To keep it authentic, Napa cabbage works wonderfully, but green cabbage also makes a nice base if that's more accessible. This salad pairs beautifully with grilled meats, seafood, or can be enjoyed on its own as a light meal. I encourage playing with the ingredients: fresh herbs like cilantro or mint can add a refreshing twist, while a squeeze of fresh lime juice brightens the entire dish. This simple cabbage salad is one you'll find yourself making repeatedly throughout the warmer months because it's easy, healthy, and full of flavor.