Once it gets hot out, like it currently is here in Philly, we typically eat a ton of salad for dinner. I like this one in particular cause I can make a ton of it, store it in the fridge and then put everything together when I’m ready to eat. I also like that this can be made with some cold leftover chicken, usually from grilling the day before. But, you could certainly add in some tofu, tempeh, steak or shrimp if you’re not into the chicken.
This is one of those salads that’s super refreshing, has a ton of crunch and lots of flavor with the sesame oil, fish sauce, cilantro and tangy apple added in. I honestly will make a double batch of this on occasion and stretch it out over two days, knowing that the two of us will consume it all. The cold, crunchy slaw is so good and so refreshing.
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I honestly will make a double batch of this on occasion and stretch it out over two days, knowing that the two of us will consume it all.
One note I would like to add is that if you are making this in advance and don’t want your apples turning brown, quickly toss them in some lime juice right after they’re shredded. That’ll stop them from oxidizing and keep that bright white color.
Sesame Cabbage Salad
Ingredients
For The Salad
- 1/2 head green cabbage shredded
- 1/2 head red cabbage shredded
- 1 bunch cilantro chopped
- 1 granny smith apple shredded
- 2 large carrots shredded
- 1/2 white onion sliced
- 2 tbsp toast sesame seeds
- precooked chicken optional
For The Dressing
- 2 1/2 tbsp neutral oil like canola or avocado
- 1 tsp sesame oil
- 1 lime juiced
- 1/2 tsp fish sauce
- 1/2 tsp honey
- 1/8 tsp five spice powder
- 1 clove garlic crushed
- 2 tsp fresh ginger finely grated
Instructions
- I would recommend getting the dressing made first up. It gets better once it sits for a bit and the flavors get to mingling with one another. I like to add all my dressing ingredients to a small jar then shake it up. Taste for seasoning and adjust if you think it needs a bit more of anything.
- So, since this is a slaw type salad, you want to get all your salad bits finely shredded. Go about this however you like, but I would recommend using a food processor. I like to use a slicing blade for the cabbages and onion, and the shredding blade for the apple and carrot. You can also certainly do this by hand if you want, or use a box grater. Totally up you, you just want to make sure you get everything thinly shedded and sliced. Next, roughly chop up a bunch of cilantro and toss all that shedded veg together in a large bowl.
- To plate this up I like to toss everything with about half the dressing and arrange it on my plates. I’ll then top with some chicken, more cilantro, spoon over more dressing and sprinkle with lots of toasted sesame seeds. That’s it. Eat up!
Notes
