Oh hey, salad skeptics! Let me just say, I totally get you; I’ve been you. For years, I thought salad was just a sad little pile of leaves you ate for penance after pizza night—until I discovered the magic of this Easy Asian Salad. Actually, it started at a summer BBQ when I got lumped with bringing something ‘light.’ Classics like coleslaw got the cold shoulder (pun totally intended), so I started experimenting. Now, everyone asks for this one by name, and I’m secretly kind of proud of how ridiculously simple it is.
Why You’ll Want to Make This (Again and Again)
I make this when I’m out of dinner ideas and want something crunchy but not fussy—especially on those evenings where if one more pan gets dirty, I might just throw in the towel. My husband, who’s 70% carnivore (by volume, honestly), gobbles this up. It’s tangy, but not in-your-face. Plus, there’s a bit of everything: sweet, salty, sour, and a pop of crunch you need after a long day.
I’ll admit, I used to try chopping cabbage super thin by hand, and it about drove me up the wall. But really, a bag of coleslaw mix was invented for a reason, right?
What You’ll Need (Substitutions Make Life Easier)
- 4 cups shredded green cabbage (Bagged coleslaw mix is a lifesaver; I use it most weeks. Or red cabbage for color.)
- 1 cup shredded carrots (If I run out, I just skip it or chuck in chopped snap peas. Not the salad police here.)
- 3 green onions, thinly sliced (Also called scallions, or just use finely diced regular onion if that’s what you’ve got about.)
- 1/2 cup chopped cilantro (Feel free to skip or swap with parsley—my mum can’t stand cilantro, so I make a separate bowl for her.)
- 1/2 cup roasted peanuts or cashews (Chopped up a bit. Actually, sunflower seeds work in a pinch; no nut discrimination.)
- 1/3 cup crispy wonton strips (Optional but I love the crunch; you can use broken up ramen noodles, too. Just don’t tell a purist.)
- For the dressing:
- 3 tbsp soy sauce (Low sodium, regular—whatever’s at hand. Coconut aminos if you’re feeling fancy.)
- 2 tbsp rice vinegar (Apple cider vinegar honestly works just fine.)
- 1 tbsp honey (Or maple syrup—a dab of brown sugar works if that’s all you’ve got. Basically, some sweetness.)
- 1 tbsp toasted sesame oil (The fragrant stuff—it’s a game changer but olive oil will do in a jam.)
- 1 tsp grated fresh ginger (I’ve used ground ginger before, about a quarter teaspoon.)
- 1 clove garlic, minced (Garlic powder if you’re running late.)
- 1/2 tsp sriracha (Totally optional; I usually use more, but I’m a spice fiend.)
- Salt and black pepper, to taste
Okay, Here’s How You Actually Make It
- First, toss your cabbage and carrots into a giant mixing bowl. I seriously eyeball the amounts; no one ever complained there was too much crunch.
- Add in the green onions and cilantro. Give it a quick fluff with your hands—this is usually when I get distracted and snack right from the bowl (chef’s privilege!).
- In a small bowl or a big mug—your call—whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha. Taste it. If it socks you in the face, add a splash of water or another smidge of honey.
- Pour the dressing over your veggies, then toss everything well. If you’re like me and want maximum flavor, let it hang out in the fridge for 15 minutes. That being said, ‘impatient salad’ is also pretty good.
- Just before serving, toss in the peanuts/cashews and crispy wonton strips (or whatever you’re using for that crunch). If you add them too soon, they’ll get somewhat soggy and lose their pep.
- Finish with salt and pepper to taste, and give it one last mix. Eat immediately (or sneak a bite while pretending to set the table—it’s tradition around here).
Notes I’ve Picked Up the Hard Way
- Don’t overdo the dressing, or everything will go soggy fast. I’ve learned the hard way. Actually, I sometimes leave half on the side if folks want more.
- Forgot the ginger? Skip it! Still good. But don’t skip the sesame oil—that’s the secret sauce, if you ask me.
- If making ahead, store the crunchy stuff separately and mix just before eating for max wow-factor.
My Experiments (Some Good, Some Not So Much)
- Added cooked shredded chicken once—made it a meal. Not bad!
- Swapped out cabbage for kale once. Wouldn’t recommend unless you’re a big-time kale enthusiast. Chewing for days.
- Add mango, sliced thin—awesome summer vibe.
- Someone told me to try roasted edamame for crunch. I loved it; my kids, suspicious as ever, didn’t.
Equipment: Use What You’ve Got
If you have a big salad bowl, great. If not, I have been known to use a mixing bowl from my baking set. That’s life.
Serrated knife makes slicing easier (also, less likely to slip and end up with a bruise the size of Texas on your thumb). But a regular bread knife does the job too.
How Long Can You Actually Keep This Stuff?
I’d say it keeps 1-2 days in the fridge if you keep the crispy bits out—though honestly, in my house, it never lasts more than a day! (Midnight snacking is real, folks.)
What Goes With It? Here’s What I Do
I like to pair this salad with grilled chicken or simple salmon, or sometimes just scarf it with steamed white rice. On summer days, we eat it with BBQ pork and my uncle’s questionable jokes. Makes a solid packed lunch too—just store the crunchy bits separately.
Pro Tips I Learned by Totally Messing Up
- Don’t rush the dressing (I once just dumped everything in and didn’t whisk—ended up with weird clumps of honey. You live, you learn.)
- If doubling, don’t double the sriracha unless you genuinely love fire.
- Taste as you go. Sometimes the cabbage can be strong; nameless salad bag brands, you know who you are.
FAQ (Because You Asked, or Maybe Just Wondered)
- Can I make this vegan? Yup! Swap out honey for maple syrup or agave, and check your crispy bits if you care.
- Do I really need sesame oil? Short answer: It’s kind of the magic. But, yeah, you can just use olive oil if that’s all you’ve got.
- Can I use bagged salad mix? 100%—honestly, I do more often than not.
- What if I hate cilantro? See notes above, but basically, more for me!
- Does it travel well for potlucks? Yes—just keep the dressing and crunchy bits separate until serving. Trust me, soggy wonton strips are a crime.
And if you’re still on the fence, I’ll just mention that this salad is the only green-things-containing dish my neighbor’s six-year-old willingly eats without a full-scale negotiation. If that’s not a win, what is?
Ingredients
- 4 cups shredded green cabbage (bagged coleslaw mix is fine or red cabbage for color)
- 1 cup shredded carrots (or chopped snap peas as substitute)
- 3 green onions, thinly sliced (scallions or regular onion)
- 1/2 cup chopped cilantro (or parsley, optional)
- 1/2 cup roasted peanuts or cashews, chopped (or sunflower seeds)
- 1/3 cup crispy wonton strips (or crunched up ramen noodles, optional)
- 3 tbsp soy sauce (low sodium or regular, or coconut aminos)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp honey (or maple syrup or brown sugar)
- 1 tbsp toasted sesame oil (or olive oil)
- 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
- 1 clove garlic, minced (or garlic powder)
- 1/2 tsp sriracha (optional)
- Salt and black pepper, to taste
Instructions
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1First, toss your cabbage and carrots into a giant mixing bowl. Eyeball the amounts.
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2Add in the green onions and cilantro. Give it all a quick fluff with your hands—sneak a taste if you want.
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3In a small bowl or big mug, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and sriracha. Taste it and adjust as needed.
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4Pour the dressing over the veggies, then toss everything well. Let it chill in the fridge for 15 minutes for max flavor, or serve right away if you’re impatient.
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5Just before serving, add the peanuts or cashews and crispy wonton strips. If you add them too soon, they’ll lose their crunch.
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6Finish with salt and pepper to taste. Mix one last time and serve—or eat a bit straight away if that’s your thing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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