Sesame Cabbage Salad (Quick + healthy)
Sesame Cabbage Salad with green cabbage, cucumbers, carrots, and radishes tossed in a tangy apple cider vinegar dressing is fresh and healthy! It’s a delicious vegan and oil-free recipe.
Why We Love This Cabbage Salad
This cabbage based salad was just one of those salads I threw together to use up leftover produce and it turned out to be ridiculously good!
Typically, cabbage salads are drowning in a creamy dressing, but this recipe adds just the right amount letting the fresh salad flavors shine through.
We love how easy it is to make and stores extremely well, getting even better with time. You can assemble the salad well in advance and keep it stored in the fridge until ready to serve.
It’s easily customizable using what you have on hand or your preferred ingredients. Plus, it’s oil-free, sugar-free, and contains no mayo!
Cabbage salad is perfect as a side for picnics, potlucks, and BBQ’s. And if you feel like it, enjoy this salad as a main salad for lunch or dinner!
Ingredients You’ll Need
Here is everything you will need to make the best healthy cabbage salad, including substitutions. The recipe card below contains ingredient measurements.
- Cabbage. Use any one or combo of green, napa, or savoy cabbage. Feel free to add in a little red cabbage for even more color.
- Cucumber. Adds a healthy dose of cool and crunchy texture.
- Carrots. Use pre-shredded for convenience.
- Radish. Adds a peppery flavor and pop of color.
- Green onion. Adds just the right amount of onion flavor.
- Cilantro. Used to add a layer of herby flavor.
- Sesame seeds. For an extra smidge of protein, calcium, and texture.
- Apple cider vinegar. Can sub with rice wine vinegar if needed, but I highly recommend apple cider vinegar as it’s the healthiest.
- Tahini. Adds another addition of protein and calcium.
- Dijon. Can sub with whole grain mustard if preferred.
- Salt + pepper. Salt brings out all the flavors, and pepper adds a spicy warmth.
How To Make Healthy Cabbage Salad
Here is a quick look at the steps with a few photos for guidance. You can find the full printable recipe below.
- Start with dressing. In a small bowl, mix together the apple cider vinegar, tahini, dijon, salt, and pepper. Set aside to let the flavors develop.
- Assemble the salad. Once the produce is prepped, place it in a large mixing bowl.
- Toss it all together. Pour the dressing over top of the salad and toss to combine.
- Chill or eat as is. I love this salad both chilled and at room temperature. The longer it rests, whether in the fridge or on the counter, the more the cabbage softens.
Top Tips
- Add a little sweetener. If you prefer a dressing with sweetness, add 2 – 3 teaspoons of pure maple syrup, coconut sugar, or pure cane sugar.
- Add a little spicy heat. Try adding 1/2 teaspoon red pepper flakes to the salad or a pinch to your serving for a nice bit of heat.
- Adjust to taste. Feel free to adjust any ingredient up or down to suit your taste.
How To Store + Make Ahead
Cabbage salad can last for up to 5 – 6 days in the refrigerator. It’s perfect for making ahead and can be prepared 1 – 2 days in advance. When ready to serve, be sure to give it a good mix.
More Healthy Salad Recipes!
- Crunchy Thai Quinoa Salad
- Easy Apple Coleslaw
- Strawberry Spinach Salad
- Mediterranean Salad
- Classic Vegan Coleslaw
If you try this cabbage recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintSESAME CABBAGE SALAD (QUICK + HEALTHY)
Quick and healthy, this easy cabbage salad with creamy cider dressing is full of texture and flavor and can be served as a side dish or main salad!
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: Serves 4 – 6 1x
- Category: Salad, Entree, Side
- Method: mix
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 head of cabbage, shredded (green, napa, or savoy)
- 1/4 head purple cabbage, shredded (optional)
- 1 cucumber, sliced thin and cut in half moons
- 1 cup grated carrots
- 2 – 3 green onions, thinly sliced
- 1/3 cup radish, thinly sliced and cut into half moons
- 1/4 cup chopped cilantro
- 1 tablespoon raw sesame seeds, to garnish
Dressing
- 5 tablespoons apple cider vinegar
- 1 tablespoon tahini
- 1 tablespoon dijon
- 1 tablespoon pure maple syrup, optional
- salt + pepper, to taste
Instructions
Dressing: In a small bowl whisk together the apple cider vinegar, tahini, dijon, salt, and pepper. Set aside to let the flavors develop.
Assemble: In a large mixing bowl, add the cabbage, cucumber, carrots, radish, green onions, and cilantro. Pour the dressing over top and toss well to coat. Sprinkle with sesame seeds.
Chill: Place in the refrigerator, covered, for 2 – 3 hours to chill and soften. Alternatively, enjoy it right away.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days in a covered container. Give a good mix before serving.
Notes
Add a little spicy heat. Try adding 1/2 teaspoon red pepper flakes to the salad or a pinch to your serving for a nice bit of heat.
Adjust to taste. As with all my recipes, feel free to adjust any ingredient up or down to suit your taste.
Nutritional values are estimates only. See our full nutrition disclosure here.
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Amazing recipe, as per your usual! Cooking for my 94-Y-O Momma this week so I added protein to make it a meal: marinated some tempeh in the dressing wi th a little orange juice added. Then I glazed some almond slices to top. 👍👍👍