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Get It NowThis Asian cabbage salad recipe is my favorite light and refreshing side dishes when I don’t have much time to cook. It comes together lightning fast! The crunchy cabbage (with a time-saving shortcut I use for all kinds of cabbage salad recipes), bell peppers, and sunflower seeds combine perfectly with the sweet and salty flavor of the dressing. It has a distinctive flavor that pairs well with just about anything, from classic Asian-inspired meals (like Hunan beef) to your favorite grilling recipes.
Why You’ll Love This Cabbage Salad Recipe
- Savory and tangy, with optional spicy kick
- Crisp, crunchy textures
- Time-saving shortcut for shredded cabbage
- Ready in just 10 minutes
- Easy to make ahead
- Healthy, low carb, and vegetarian

Ingredients & Substitutions
This section explains how to choose the best ingredients for cabbage salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Cabbage Salad:
- Coleslaw Mix – Using fresh pre-made coleslaw mix is my time-saving shortcut for all kinds of cabbage salad recipes! (I also use it when I make coleslaw for tacos and egg roll in a bowl.) If you prefer, though, you can combine your own shredded green cabbage with shredded carrots. You can also use red cabbage, savoy cabbage, or Napa cabbage which is more traditional for an Asian cabbage salad.
- Bell Pepper – For crunch and natural sweetness. You can also try carrots, onions, celery, tomatoes, or cucumbers as well.
- Green Onions – Scallions add a delicious, mild onion flavor that complements the other ingredients perfectly.
- Sunflower Seeds – You could also use nuts here instead, such as walnuts, almonds, or pecans.
Asian Salad Dressing:
- Coconut Aminos – This is a soy sauce alternative. Feel free to use conventional low-sodium soy sauce instead.
- Olive Oil – You could also use avocado oil, or any neutral cooking oil you prefer.
- White Wine Vinegar – You could also use rice vinegar, white balsamic vinegar, or apple cider vinegar for a more mellow flavor. Lemon juice (either bottled or squeezed from fresh lemons) would also work.
- Sesame Oil – Adds a nutty taste and aroma. I prefer toasted sesame oil, but regular also works.
- Seasoning – I seasoned the dressing simply with garlic powder, sea salt, and crushed red pepper flakes for some heat. A sprinkle of ground ginger (or fresh grated ginger) or a teaspoon of Dijon mustard would also make nice additions.
VARIATION: Make the cabbage salad dressing creamy, sweet, or both!
- Sweet – Add 2-3 tablespoons of honey (or sugar-free honey).
- Creamy – Add 1/4 cup of mayo (store-bought or homemade mayonnaise).
How To Make Cabbage Salad
This section shows how to make an Asian cabbage salad recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the dressing. In a large bowl, whisk together the coconut aminos, olive oil, white wine vinegar, sesame oil, garlic powder, sea salt, and crushed red pepper flakes. (I use the same bowl I use for the salad, for less dishes to wash, but you could also whisk the dressing in a smaller bowl and then pour over the salad instead.)
- Toss the cabbage salad ingredients. Add the vegetables (cabbage mixture, bell peppers, and green onions) and sunflower seeds.


- Combine. Stir until well coated. If you have time, refrigerate to intensify flavors. Garnish this cabbage salad recipe with more green onions and sunflower seeds if you like.

Storage Instructions
- Store: Place in an airtight container and store in the refrigerator for up to 5 days. Freezing is not recommended.
- Meal prep: This recipe for cabbage salad is great for meal prep, because it stores very well and the flavors actually develop more over time. Make this dish at least a few hours in advance if you can, but it’s not required.
What To Serve With Cabbage Salad Recipes
Cabbage salad recipes are so versatile that they can go with just about any main course, but here are a few of my favorite recipes to serve with this as a side salad:
- Asian Mains – Serve this side salad with tender Mongolian beef, healthy sweet and sour chicken, sweet teriyaki chicken, or for a spicy kick black pepper chicken.
- Grilled Mains – Cabbage salad is perfect for cookouts! Serve it with the best burgers for a quick and easy side, but it is also works with flaky grilled salmon or a tender grilled steak.
- Air Fryer Mains – For a complete quick and easy meal that won’t heat up the kitchen, pair this easy salad with air fryer pork chops or crispy air fryer chicken thighs.
- Chicken – For sweet and savory flavors, pair this salad with honey garlic chicken or sriracha chicken.
More Make Ahead Salad Recipes
Bring a new twist to your table with these healthy, hearty salads. These quick dishes pair with so many meals:
Cabbage Salad Recipe
Cabbage Salad Recipe (10 Minutes!)
Make this easy cabbage salad recipe in just 10 minutes, with shredded cabbage, bell peppers, sunflower seeds, and easy Asian salad dressing.
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Asian Salad Dressing:
Cabbage Salad:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, whisk together the coconut aminos or soy sauce, olive oil, vinegar, sesame oil, garlic powder, sea salt, and crushed red pepper flakes, if using.
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Add the coleslaw mix, bell pepper, green onions, and sunflower seeds. Stir until well coated.
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Serve immediately, or if you have time, refrigerate for 1 hour to intensify flavors.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Recipe Notes
Serving size: 1 cup
For a sweeter dressing, add honey (regular or sugar-free honey) or powdered sweetener of choice to the dressing, to taste.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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36 Comments
Ali
0I’m just eating the itty bitty leftovers of this salad and I loved it so much I had to come back and leave a review. We served it at a barbecue party yesterday and everyone thought it was great – 10/10 recommend! Thank you!!
Janice
0This recipe is so delicious! I made some yesterday, and the whole family enjoyed it! The Asian salad dressing gives so much flavor to the salad! I would definitely make this again!
Amanda
0Loved this salad! It’s so fresh tasting, and the dressing was easy to make and full of flavor. Definitely making this again over the summer.
Jenn
0This was so good! I had to substitute the coconut aminos for soy sauce, but it came out delecious still! I love the crunch from the bell pepper, and it just tasted so fresh!
Liz
0This salad was so good!! I love the crunchy flavor. I’ll definitely be making this all summer!
Lois Eberhart
0Recipe says serving size is 1 cup, but doesn’t say how many servings the recipe produces. Please advise – I want to make a large amount for a potluck.
Thanks. Love your recipes!
Wholesome Yum D
0Hi Lois, This recipe makes 6 servings. You can find that information at the top of the recipe card.
Marie Alm
0I had no idea what coconut aminos were but made this recipe anyhow. I left out the bell pepper and green onion, added some feta (crumbled small), and used a light hand with the salt. The result was very good.
Barbara Bramlett
0What is Asian salad dressing ?
Wholesome Yum D
0Hi Barbara, You can find the recipe for the salad dressing in the recipe card.
Kayla
0This is about the 4th or 5th recipe I’ve tried from Maya and they are all SOOOO delicious. I added in chicken breast to make it a meal and it definitely hit the spot.
Karen
0I left out sesame seeds and scallions but added red onions and bacon. It is delicious.
Edward Torres
0Thank you for the recipes, they are great. Jim!
Rebeca
0Usually we don’t like Asian style dressings but this one is a keeper. Delicious recipe and I forgot the seeds. I made my own blend with kale, cabbage and 2 small carrots. Hubby ask to put this salad on rotation…. thanks
Ari
0Great simple low carb salad. Easy to spruce up if you want it loaded, or as is for a simple side salad. Biggest grievance is that there is olive oil! I understand the need/want for a carrier oil, but olive oil does not fit the flavor profile for this recipe. Maybe use avocado oil, or my personal go-tos: sunflower or safflower oil. Just stick with something more neutral than olive oil. I honestly just use only sesame oil instead of a carrier and sesame because I enjoy that stronger flavor. Anyways, overall a good recipe!
Elizabeth
0Hi. This is a great recipe and a nice change from a mayo dressing, and I love that it doesn’t have sugar. I didn’t have sunflower seeds so added both roasted sesame seeds and black sesame seeds. Came out great. Husband loved it too.
Thanks Maya
Lianne Aultman
0I so wanna make this for the family (trying to sneak in more good keto food) anyway what would you recommend as a good replacement for the sunflower seeds, my husband is allergic? I would like to keep the recipe as close to yours as possible. Thank s for your time.
I’m very excited to make this -it looks soo good!
Wholesome Yum M
0Hi Lianne, Pepitas work great or slivered almonds if you would rather try a nut for a topping.
Bewlbridge
0Hi Maya, Can you tell me what ingredients go in your coleslaw mix. I’m in the Uk, so our per-prepared items are different.
Wholesome Yum M
0Hi Bewlbridge, Coleslaw mix is thinly shredded cabbage (purple, green, or a mix of both) and shredded carrots.
Bewlbridge
0Thank you so much. Keep posting wonderful recipes that inspire us all!
Valerie Greene
0Hi, I love this recipe. I sometimes use this as a dressing for hotdogs. Instead of Avocado mayo, can I just use Kraft real mayo? Thanks in advance for your reply.
Maya | Wholesome Yum
0Hi Valerie, I’m glad you like the recipe! Yes, you can use any mayo you like, but most commercial mayonnaise has gmo oils, and some have added sugar, so it’s a personal choice what kind of mayo you want to use.
David Silverman
0I’ve made this recipe over 20 times and followed it exactly. It is perfection! Initially did soy sauce but now prefer the Coconut Aminos — great flavor and worth buying (Trader Joe’s!). The only revision I made was using a blend of “greens” from Trader Joe’s called “cruciferous crunch” which is a blend of cabbages, kale and brussel sprouts — it stands up perfectly to the dressing and doesn’t get too soggy! I also find making it in a large wooden salad bowl seems to help the dressing adhere better than my glass mixing bowl. Goes great with a side of fresh salmon also!
Thanks again for the great recipe!
Wendy Hallman
0Made this as a side dish and the family LOVED it. Had it the next day with some Chicken added to it and it was even better the next day.!!!!
Lisa Wilson
0I just read this recipe, want to try it now. I don’t have coconut aminos(never heard of them!), will it still taste good without?
Maya | Wholesome Yum
0Hi Lisa, Coconut aminos is a replacement for soy sauce, and pretty important for the flavor of the recipe. If you don’t have it, you can get it using the link on the recipe card, but if you don’t mind using soy sauce, you can substitute that instead.
Alisa Fleming
0Asian-style cabbage salads are my favorite! They usually contain loads of sugar though, so I love this low sugar option. It is still so flavorful.
Carrie Padron
0Yum! Just made this for lunch. We like spice so I kicked it up a notch with red pepper flakes and ground ginger in the dressing. Finished with a sprinkle of sesame seeds for aesthetics and some slivered black pepper almonds just cause we had ’em. 😉 Loved it. Would be great without any tweaking. Thanks!
Vicky
0So many good ingredients in this salad. I have made asian salads before, but I haven’t tried adding sunflower seeds to it. Such a good idea and a way to get some extra protein and healthy fats.
Caitlyn Erhardt
0Love how simple and healthy this recipe is! Can’t wait to make it this summer at a BBQ!
Lisa
0The asian salad was sooo delicious! And I’m so happy that I made a ton of it and I’m planning to have it for lunch for a couple days this week. Thanks for the recipe! 🙂
Jessica Formicola
0I love all of these colors and ingredients!
Justine
0I love that you use coconut aminos in your dressing! It was really good with the rice vinegar, too. Definitely love this salad!
Sandi
0This is a great salad for summer BBQs.
Lisa Huff
0Wow, love how this is ready in 5 minutes with so many fresh flavors and gorgeous colors! Perfect for summer parties.