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This colorful Asian cabbage salad dressed in tangy sesame dressing is the perfect make ahead salad. It is crunchy, fresh, and you can whip it up in just minutes!

Asian cabbage salad placed on a plate with chopsticks.
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Easy Cabbage Salad with Asian dressing

It can be quite challenging to get kids (perhaps even the adults) to like salads.

“What are all these leaves?” is what my now 6 year old used to say whenenver I served salads. And it took a long time for him to open up to them.

One of the most important tips is to make the salad easier to eat. So chop up large leaves and thinly slice or shred vegetables.

I love using pre-shredded veggies for convenience, and packaged coleslaw or cabbage mix is one of my go-tos! They are budget-friendly, and I can dress them in all kinds of ways, like with this Asian salad dressing!

Most importantly, my kids love cabbage salads over any other salads. The key is to dress them in advance so the veggies are easier to chew.

There will be plenty of leftovers (music to the ears of any exhausted soul), which is awesome because it tastes better with time. This Asian cabbage slaw is also perfect for picnics, potlucks, or make ahead lunches.

This recipe is super adaptable. You can use whatever vegetables you have in the fridge, but cabbage is a must!

Ingredients

All the ingredients laid out on a white backgrounnd.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Shredded Cabbage slaw – you can shred your own cabbage and vegetables or purchase pre-shredded coleslaw mix from the grocery store, which is what I do most of the time for convenience.
  • Edamame – shelled edamame are again so convenient and delicious! Simply thaw in the refrigerator.
  • Salad dressing – This Asian salad dressing is SO good and super easy to make! For this salad, I like to add 1 tablespoon of peanut butter.

Step-by-Step Instructions

Asian salad dressing for cabbage salad.

Prepare the dressing by adding extra virgin olive oil, rice vinegar, sesame oil, soy sauce, honey, and peanut butter (if using) in a jar. Cover and shake well.

All the ingredients added to a bowl.

In a large bowl, add the coleslaw mix and edamame. Pour the dressing and toss really well.

Salad tossed in a large bowl.

Wait at least 30 minutes before enjoying.

Add-Ins

Asian Chopped Salad with Spicy Peanut Dressing

I kept this recipe very basic but feel free to add any of these suggestions for more crunch, flavor, and variety!

  • Nuts – toasted almonds, pecans, walnuts, peanuts, cashews
  • Seeds – sunflower seeds, pumpkin seeds, sesame seeds
  • Crispy wonton strips
  • Crunchy ramen noodles
  • Cooked soba noodles – my kids love this addition!
  • Cooked quinoa
  • Any additional vegetables, such as red cabbage, thinly sliced carrots, red bell peppers, cucumbers, green onions, sugar snap peas, snow peas, or fresh bean sprouts
  • Any protein of choice (see below)
  • Fresh herbs – cilantro leaves, parsley, Thai basil
  • Fruits – thinly sliced apples or pears

Tips for Success

  • While peanut butter is optional, I highly recommend adding it to this salad. Simply combine with the rest of the ingredients and whisk until it is dissolved.
  • Make the salad in advance (at least 30 minutes prior to serving). Not only will the vegetables get the chance to really soak up the dressing, they will wilt and soften, making it easier for toddlers to eat.
  • For best flavor and texture, add just half of the dressing initially. When ready to enjoy, drain off some of the excess liquid (the dressing will draw out liquid from the vegetables) and then toss with the remaining dressing.
  • If the salad does get a little soggy, add new crunchy vegetables as suggested above to liven it up.
  • If adding nuts, seeds, or wonton strips, add them right before serving.

What to serve with Asian Style Cabbage Salad

Cabbage salad with a whole salmon fillet for adult's plate and toddler's plate with rice, salad, and salmon pieces.

Enjoy as a side dish or a main meal with additional protein, such as:

These Korean vegetable pancakes are delightful too!

Tip: For toddlers, be sure to toss the salad in advance (at least 2 hours preferably) so that the vegetables are soft and easy to chew.

Storage

Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days.

More Asian-Inspired Recipes

5 from 5 votes

Asian Cabbage Salad

This colorful Asian cabbage salad dressed in tangy sesame dressing is the perfect make ahead salad. It is crunchy, fresh, and you can whip it up in just minutes!
Prep Time: 10 minutes
Resting time: 30 minutes
Total Time: 40 minutes
Servings: 4
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

Instructions 

  • Prepare the dressing by adding extra virgin olive oil, rice vinegar, sesame oil, soy sauce, honey, and peanut butter (if using) in a jar. Cover and shake well.
  • In a large bowl, add the coleslaw mix and edamame. Pour the dressing and toss really well. Wait at least 30 minutes before enjoyinng.

Notes

  • Salad dressing – while peanut butter is optional, I highly recommend adding  1 tablespoon to this salad. 
  • Make the salad in advance (at least 30 minutes prior to serving). Not only will the vegetables get the chance to really soak up the dressing, they will wilt and soften, making it easier for toddlers to eat.
  • For best flavor and texture, add just half of the dressing initially. When ready to enjoy, drain off some of the excess liquid (the dressing will draw out liquid from the vegetables) and then toss with the remaining dressing.
  • If the salad does get a little soggy, add new crunchy vegetables as suggested above to liven it up.
  • If adding nuts, seeds, or wonton strips, add them right before serving.

Nutrition

Calories: 298kcal | Carbohydrates: 18g | Protein: 7g | Fat: 20g | Sodium: 95mg | Fiber: 5g | Sugar: 5g | Iron: 2mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 5 votes (5 ratings without comment)

18 Comments

  1. This looks like an awesome salad! Looking forward to trying it. Found it via Pinterest.. and now I’m subscribing to your blog! 🙂

    1. Thank you so much! I can’t wait for you to try ;). It’s lovely to connect with you! Heading over to your site right now

  2. I’m sorry for your loss and thanks for sharing your story.

    This salad is obsoletely what I need for tomorrow’s dinner. The sauce looks amazing and I think it will great with noodles too.

    Hope you have a great week ahead!

    1. Thank you, Maggie. Yes, it would be tasty with noodles. I’m thinking soba noodles ;). Hope you have an awesome week as well!

  3. Girl, I am so so so sorry for your loss. I lost my dad to cancer two years ago and it is the worst. Thinking of you and your family during this time!!

    Hoping this salad nourishes you and gives you even the slightest bit of comfort. The peanut sauce dressing sounds divine!

    1. Thank you, Joanne, for sharing your personal story. It seriously is the worst! I didn’t know I was capable of feeling so many emotions in such a short span of time.
      This salad is now gone and I’m back to eating cereal…

  4. This is my kind of salad – I love cold Asian salads in hot weather. Beautiful photos!

  5. Ahhh, thank you for checking back with us! I was checking up on you guys hoping that all would be….as okay as it can be. *sigh* I just can’t imagine how much courage it took to even start writing and posting again! I mean, going back to life sounds like such a daunting and strange task, and when I think about having to do that someday in the future (hopefully not soon), I get so nervous. But knowing that your Appa is with the Lord singing praises to Him is such a beautiful picture. It’s sad to see our lives here come to an end, but so glad that there’s hope….<33

    1. I guess I couldn’t stay away from this blog for too long ;). I like to keep myself super busy during trying times and this blog certainly helps with that. It took me a really really long time to write this one though. Yes, appa is with his Father now, and that’s worth celebrating!

  6. I have been thinking of you and Tim since I read your post last week. From what I have read with your beautiful words, it sounds like your FIL was a wonderful man! Sending big hugs your way! Hope you have a great week!

    1. Hello friend! I’ve missed you! I’m now finally starting to get back into the swings of things. Thank you for all your thoughts and warm hugs ;). Yay it’s almost Friday!!

  7. So sorry for your loss. Always inspired by marriages and men like that though. Also, this salad is beautiful! I adore peanut dressing!

    1. Thank you, Trisha. His love for his bride of nearly 50 years was and is unlike any other. Peanut dressing is pretty amazing stuff, right? Hope you’re having a wonderful week!

  8. I feel teary just reading this post – so can only imagine how things are for you. Loss is so difficult. It sounds like he had a wonderful life, and that he was a truly wonderful man. I am glad you were with him for those final moments.

    1. Thanks, my dear Kari! He truly was a special man. As I heard the monitors go off, I started freaking out and told Tim I needed to step out. However, my body refused to move..it was the weirdest feeling. Deep down, I knew I needed to stay by his side. I’m glad I did..that we all did.

  9. What a sweet post, Min. I love that you shared that. Hope you all have a great Memorial Day. Thank you for this great recipe.

    1. Thank you so much, Matt. This was a very difficult post to write, but at the same time, I’m glad I have this blog where I can somewhat unleash my emotions from time to time. Hope you had a wonderful Memorial Day with your beautiful family!