Japanese Cabbage Salad
This Japanese Cabbage Salad is a crunchy, colorful, and refreshing side dish with a sweet and tangy sesame ginger dressing. It’s quick to make and perfect for potlucks, picnics, or as a light lunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Method: Side Dish
- Cuisine: Japanese
Ingredients
Scale
- For the Salad:
- 1/2 small head green cabbage, very thinly shredded
- 1/2 small head red cabbage, very thinly shredded
- 1 large carrot, julienned or shredded
- 2 Persian cucumbers, thinly sliced into rounds
- 3 green onions, thinly sliced
- 1/4 cup toasted sesame seeds
- 1/2 cup slivered almonds, toasted
- 1 package instant ramen noodles, crushed (seasoning packet discarded)
- For the Dressing:
- 1/3 cup rice vinegar
- 1/4 cup vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the shredded green cabbage, red cabbage, carrot, cucumbers, and green onions.
- In a small bowl or jar, whisk together the rice vinegar, vegetable oil, soy sauce, sesame oil, sugar, ginger, and garlic until the sugar is dissolved and the dressing is well combined.
- Pour the dressing over the cabbage mixture and toss thoroughly to coat everything evenly.
- Just before serving, add the toasted sesame seeds, toasted almonds, and crushed ramen noodles. Toss again to combine.
- Serve immediately for the best crunchy texture.
Notes
For a make-ahead option, you can prepare the vegetables and dressing separately and combine them about 30 minutes before serving to prevent the cabbage from getting too soggy. The ramen noodles should be added right before serving to maintain their crunch.
Nutrition
- Calories: 220
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 18g
- Protein: 5g