Simple Oriental Asian Cabbage Salad Recipe

Name: Asian Cabbage Salad Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 3 tbsp Coconut aminos ((or low-sodium soy sauce)); 2 tbsp Olive oil ((or avocado oil)); 1 tbsp White wine vinegar ((or rice vinegar)); 2 tsp Toasted sesame oil; 1/2 tsp Garlic powder; 1/2 tsp Sea salt; 1/4 tsp Crushed red pepper flakes ((optional)); 14 oz Coleslaw mix ((or shredded cabbage)); 1 medium Bell pepper ((diced)); 2 medium Green onions ((sliced)); 1/4 cup Sunflower seeds ((shelled))

Jump to recipeLearn how to make a simple Oriental Asian cabbage salad recipe in just 5 minutes! It's a HEALTHY (keto, paleo) shredded cabbage salad, full of flavor.

By Maya Krampf

31 Comments

shredded cabbage salad in a bowl with tongs

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It’s starting to feel like summer here in Minnesota, and after a particularly rough winter, to say that I’m excited about it is a major under-statement! Of course, warm weather and sun always feels good, but it’s also the time of year that I start to crave light and refreshing recipes, like this simple oriental Asian cabbage salad recipe! Not only is this shredded cabbage salad full of flavor, but it’s a HEALTHY cabbage salad, too. It’s keto, low carb, paleo, gluten-free, dairy-free, whole30… do you need me to keep going here?!

Even better is that it couldn’t be easier to make! It takes 5 minutes. Seriously, 5 minutes. Like most cabbage salad recipes, this one gets better after the cabbage and dressing sit together for a few hours, so make it in the morning and spend the rest of the day outside – it will be ready and waiting for you whenever you return from your summer fun.

The flavors in this shredded cabbage salad are definitely Asian and pair well with easy meals like Hunan beef, but — just like with kani salad — it’s the type of dish that can really go with just about anything. It would be perfect for a party, or as a side dish to your favorite grilled dinners.

How To Make Simple Oriental Asian Cabbage Salad Recipe

This healthy Asian shredded cabbage salad comes together in just two simple steps and five minutes!

#1: Whisk together the Asian salad dressing.

#2: Mix together the simple cabbage salad ingredients and toss with the dressing.

TIP: To make a creamy cabbage salad dressing version, simply whisk in a tablespoon or two of avocado oil mayonnaise into the dressing.

Are Cabbage Salads Healthy?

Yes, simple cabbage salads are healthy! Not only is this a keto cabbage salad, but it’s also paleo, gluten-free, AND packed with fresh vegetables.

Cabbage (in the cruciferous veggie family) has a slew of health benefits. It’s full of many different nutrients and vitamins; and rich in phytonutrients, which can help lower inflammation and lower risk of cancer. It’s safe to say that it’s definitely a vegetable you should be including in your diet on a regular basis. (It’s recommend to eat cruciferous vegetables several times a week – not a problem with this delicious oriental cabbage salad!)

Now, if you’re like me, plain cabbage can taste a little boring, so it definitely needs some flavor. Don’t worry, the easy dressing in this Asian style cabbage salad will solve that problem!

What Cabbage To Use For Salads?

You can use a variety of shredded cabbages for salads. In this green cabbage salad we’re obviously using a base of green cabbage. I opted to use a prepared coleslaw mix, to save some time on chopping. If you’re short on time, I would recommend it as it means you can make this salad in just 5 minutes!

You can also easily shred your own cabbage if you prefer. Shredded green cabbage works really well with this salad. If you use a more delicate cabbage like napa or savoy, it won’t stand up to the dressing as well so you’d want to serve it right away. They would both be tasty alternatives to green cabbage.

Can You Make Healthy Cabbage Salad Ahead?

Yes, you can – and should – make cabbage salad ahead of time. Because cabbage is not quite as tender as lettuce, you don’t have to worry about the cabbage wilting or getting soggy if it sits in the dressing. In fact, most coleslaws should be tossed together and chilled for at least 30 minutes.

You can, of course, serve it right away, but the flavors will intensify and the cabbage will break down a bit if you let it “marinate” for a little while.

For a simple raw cabbage salad recipe like this one, I would recommend making it a few hours in advance. If you need to make it a day or two in advance, you can make the dressing and prep all of the vegetables, but don’t toss everything together until the day you’re going to serve it.

More Healthy Salad Recipes

If you’ve been here a while, you should know that low carb salads are a delicious and healthy way to eat more vegetables, and round out a low carb or keto meal. And don’t worry, I don’t do boring salads here! These are full of flavor and perfect for enjoying all summer long…

And if you’re making this Asian salad, pair it with Asian chicken soup – just swap shirataki noodles for the brown rice noodles to make it low carb.

Tools To Make Oriental Cabbage Salad

Tap the links below to see the items used to make this recipe.

Glass Bowl Set – I love that these glass bowls can be used for both mixing and serving. We use them daily in our house.
Chef’s Knife – A good knife will make chopping quick and easy. And this one is really affordable for the quality.
Food Processor – If you want to make your own shredded cabbage for this salad, I highly recommend using a food processor.

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31 Comments

Lois Eberhart
0 March 15, 2023Reply

Recipe 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
  0 March 15, 2023Reply
  
  Hi Lois, This recipe makes 6 servings. You can find that information at the top of the recipe card.
Marie Alm
0 October 28, 2022Reply

I 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
0 March 9, 2022Reply

What is Asian salad dressing ?
- Wholesome Yum D
  0 March 10, 2022Reply
  
  Hi Barbara, You can find the recipe for the salad dressing in the recipe card.
Kayla
0 September 21, 2021Reply

This 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
0 September 10, 2021Reply

I left out sesame seeds and scallions but added red onions and bacon. It is delicious.
Edward Torres
0 July 12, 2021Reply

Thank you for the recipes, they are great. Jim!
Rebeca
0 February 24, 2021Reply

Usually 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
0 November 9, 2020Reply

Great 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
0 September 17, 2020Reply

Hi. 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
0 August 27, 2020Reply

I 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
  0 August 28, 2020Reply
  
  Hi Lianne, Pepitas work great or slivered almonds if you would rather try a nut for a topping.
Bewlbridge
0 May 5, 2020Reply

Hi 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
  0 May 6, 2020Reply
  
  Hi Bewlbridge, Coleslaw mix is thinly shredded cabbage (purple, green, or a mix of both) and shredded carrots.
  - Bewlbridge
    0 May 6, 2020Reply
    
    Thank you so much. Keep posting wonderful recipes that inspire us all!
Valerie Greene
0 October 22, 2019Reply

Hi, 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
  0 October 30, 2019Reply
  
  Hi 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
0 October 9, 2019Reply

I’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
0 June 27, 2019Reply

Made 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
0 June 17, 2019Reply

I 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
  0 June 17, 2019Reply
  
  Hi 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
0 June 3, 2019Reply

Asian-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
0 May 28, 2019Reply

Yum! 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
0 May 28, 2019Reply

So 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
0 May 28, 2019Reply

Love how simple and healthy this recipe is! Can’t wait to make it this summer at a BBQ!
Lisa
0 May 28, 2019Reply

The 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
0 May 28, 2019Reply

I love all of these colors and ingredients!
Justine
0 May 28, 2019Reply

I love that you use coconut aminos in your dressing! It was really good with the rice vinegar, too. Definitely love this salad!
Sandi
0 May 28, 2019Reply

This is a great salad for summer BBQs.
Lisa Huff
0 May 28, 2019Reply

Wow, love how this is ready in 5 minutes with so many fresh flavors and gorgeous colors! Perfect for summer parties.