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Cabbage Carrot Salad with Soy Sesame Dressing

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Crunchy cabbage carrot salad with a savory soy sesame dressing. A fresh, easy recipe that works as a light meal or simple side.

  • Author: George
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 main or 4 side 1x
  • Category: Salad
  • Method: No cooking
  • Cuisine: Asian

Ingredients

Scale

Salad:

  • 2 cups finely shredded red cabbage
  • 1/2 cup shredded carrot (about 2 small carrots)
  • 1 Persian cucumber, small diced
  • 1/2 Red bell pepper, small diced
  • 1 green onion, thinly sliced
  • 1/2 to 3/4 cup shelled edamame

Dressing (makes about 6 tablespoons):

  • 1 clove garlic, grated
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 to 3 teaspoons sugar (or honey)
  • Black pepper, to taste

Optional toppings:

  • Sesame seeds
  • Toasted sliced almonds
  • Fried shallots

Instructions

  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, bell pepper, 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.

Notes

  • Green cabbage can be used instead of red cabbage.
  • You can use a neutral oil like avocado oil in place of olive oil.
  • Apple cider vinegar works as a substitute for rice vinegar.
  • This salad holds up well in the fridge for a couple of days, making it great for meal prep.