Cabbage Carrot Salad with Soy Sesame Dressing (Fresh & Crunchy)

This cabbage carrot salad is crisp, refreshing, and comes together in minutes, perfect for a light meal for two.

At a Glance: Cabbage Carrot Salad

• What it is / tastes like: Crunchy cabbage and carrot salad with a savory soy sesame dressing and fresh Asian flavors
• When to make it: A quick meal or end-of-week salad to use up vegetables you already have in the fridge
• What to serve with: Add baked chicken breast or air fryer shrimp to make it a meal, or serve alongside your favorite Asian entrée
• Cooking for two: Makes two satisfying portions or holds well for a second meal as a side
• Skill level: Easy

This is the kind of salad I keep in rotation when I want something fresh and to use up vegetables I already have in the fridge. Cabbage and carrots are especially useful because they last longer and work across multiple meals, which I talk about in my grocery shopping for two guide.

I usually follow a simple formula: about 2 cups of cabbage and 2 cups of other hearty vegetables. I’m using carrots, cucumber, and bell pepper here, but celery, broccoli, or thinly sliced kale work just as well. If one ingredient is missing, just swap in another.

Ingredients You’ll Need

• Red cabbage: finely shredded for a crisp, sturdy base (green cabbage works too)
• Carrot: shredded for a touch of sweetness and color
• Persian cucumber: fresh and crunchy without being watery
• Bell Pepper: adds extra crunch and sweet note
• Green onion: brings a mild, fresh onion flavor
• Edamame: adds protein and makes the salad more satisfying
• Garlic: grated for fresh, savory depth
• Olive oil: helps round out the dressing (you can also use a neutral oil like avocado oil)
• Soy sauce: adds saltiness and umami
• Rice vinegar: brings brightness (apple cider vinegar works as a substitute)
• Sesame oil: adds a nutty aroma and flavor
• Sugar (or honey): balances the acidity and salt
• Black pepper: for a subtle kick 
• Optional toppings: sesame seeds, toasted sliced almonds, or fried shallots

How to Make It

1. Make the dressing: In a small bowl, whisk together the garlic, olive oil, soy sauce, rice vinegar, sesame oil, sugar (or honey), and black pepper until well combined.
2. Prepare the vegetables: In a large bowl, combine the shredded cabbage, carrot, cucumber, celery, green onion, and edamame.
3. Toss the salad: Add about 3 to 4 tablespoons of the dressing and toss until everything is evenly coated.
4. Let it sit briefly: Let the salad sit for 5 to 10 minutes so the flavors can come together while the vegetables stay crisp.
5. Taste and adjust: Taste and add more dressing if needed.
6. Serve: Serve right away with optional toppings, or add a protein to make it a more satisfying meal.

What to Serve It With

• Add protein to make it a meal:
  • Simple baked chicken breast (see how I cook it in my Parmesan Orzo recipe)
  • Air fryer shrimp (see my Shrimp Couscous recipe for the method)
• Serve it as a side with:
  • Air fryer teriyaki chicken thighs
  • Beef and broccoli
  • Honey Old Bay salmon

This cabbage carrot salad is simple, crunchy, and easy to come back to when you want something fresh without a lot of effort. The soy sesame dressing brings everything together in a way that feels balanced and satisfying.

I like to serve this salad with roasted chicken breast to make it a full meal. If you’re wondering how much protein to add to make it satisfying, my portion guide can help. For more practical tips and meal planning for a small household, you can explore my Cooking for Two page.

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