When it gets hot out—like it is right now in Philly—we pretty much live off salads for dinner. This sesame cabbage salad is one of my favorites, and not just because it’s crunchy, refreshing, and full of flavor. It’s also the kind of salad that you can make a lot of, stash in the fridge, and throw together whenever you’re ready to eat. Add in some leftover grilled chicken (or tofu, shrimp, steak—whatever works), and dinner’s done.
This one hits all the right notes: cool, crunchy slaw; a tangy-sweet sesame lime dressing; and loads of texture from shredded apples, cabbage, and toasted sesame seeds. It’s flexible, fast, and really satisfying without feeling heavy. I usually double it knowing that the two of us will polish it off over a couple of days.
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.
Why This Sesame Cabbage Salad is So Good
- Crispy + crunchy: Classic slaw texture everyone loves—and it’s nice and fresh with the sesame dressing and bright cilantro.
- Meal prep friendly: Make it ahead, store the dressing separately, and toss when you’re ready eat.
- Pantry-ready dressing: Just a few standard pantry ingredients bring a ton of flavor to this dressing.
- Easy to customize: Works with chicken, tofu, shrimp, steak, canned fish or even just on its own.
- Stays crisp: Unlike leafy salads, this one holds up in the fridge for a day or two. But, you’ll probably eat it all before that.
Ingredients You’ll Need
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, thinly sliced
- 2 tbsp toasted sesame seeds
- Optional: precooked chicken, tofu, steak, or shrimp
For the Sesame Lime Dressing:
- 2 1/2 tbsp neutral oil (canola or avocado)
- 1 tsp toasted 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 finely grated fresh ginger
Note: If you’re not into fish sauce, swap in soy sauce or tamari for a similar savory mami vibe.
How to Make It
- Start with the dressing:
Mix all the dressing ingredients in a small jar and give it a shake. Let it sit while you prep everything else—the flavor gets better the longer it hangs out. - Shred everything:
You want everything thin and snappy. I use a food processor: slicing blade for cabbage and onion, shredding blade for carrots and apple. But a box grater or mandoline works too. Just make sure everything’s super fine and evenly sliced. - Toss the salad:
In a big bowl, combine the cabbages, apple, carrot, onion, and cilantro. Add about half the dressing and toss to coat. - Assemble + serve:
Plate it up, top with your protein of choice, spoon over more dressing, and finish with a shower of toasted sesame seeds.
Pro tip: To keep the apple from browning if you’re prepping ahead, toss it in lime juice right after shredding. It’ll stay bright and crisp.
How to Store It
This salad keeps well, which makes it perfect for lunch the next day or prepping ahead for dinner:
- Undressed salad: Store in the fridge for up to 3 days.
- Dressing: Keeps in a sealed jar in the fridge for 4–5 days.
- Fully dressed salad: Best eaten within 24–48 hours.
FAQs
Can I make sesame cabbage salad ahead of time?
Yes—just store the dressing separately and toss right before serving. Shredded apple can be tossed with lime or lemon juice to keep it from browning.
Can I make this vegan?
Totally. Just skip the fish sauce or sub in soy sauce, and use tofu or tempeh instead of chicken.
What’s the best way to shred cabbage?
A food processor is quickest, but a mandoline, sharp knife, or box grater all work. Just make sure everything is thinly sliced for the best texture.
What proteins go well with this salad?
Grilled chicken is great, but tofu, shrimp, steak, or even a soft-boiled egg all work beautifully.
More Satisfying Salad Recipes to Try:
Cantaloupe Salad With Cucumber and Feta – This refreshing cantaloupe salad with cucumber and feta is the perfect sweet and salty summer side. Quick to prep, topped with crunchy pistachios, fresh basil, and a bright lime dressing.
Shaved Brussels Sprout Caesar Salad – This shaved Brussels sprout caesar salad is crisp, creamy, and packed with flavor! Tossed in a tangy lemon Caesar dressing, topped with toasted panko and parmesan—perfect for a side or light meal.
Panzanella Salad – This classic Italian panzanella salad with tomatoes, cucumbers, and a red wine vinegar anchovy dressing is the ultimate way to use day-old bread. A must-make bread salad for summer.
Orzo Pasta Salad – A Mediterranean style orzo pasta salad with feta, olives, dried oregano, dill, parsley and lots of crunchy veggies. perfect to make ahead and eat all week long!
Celery Apple Fennel Salad – A quick and easy celery salad with fresh fennel, radishes, parsley, toasted sesame and a five spice dressing
Artichoke Caesar-ish Salad – A riff on the classic Caesar salad—this artichoke caesar-ish salad features roasted artichokes, crispy beans, bagel croutons, and a punchy red wine vinegar dressing. Quick, flavorful, and totally unexpected.
Grilled Chicken & Peach Salad – This grilled chicken and peach salad combines curly endive, grilled corn and a tangy mustard vinaigrette. A fresh and vibrant salad perfect for summer grilling!
Salmon Niçoise Salad – A twist on the classic Nicoise salad using salmon instead of tuna. Topped with lots of olives, boiled potatoes, tomatoes, capers, perfectly soft boiled eggs with the best lemon Dijon vinaigrette.
Did you make this recipe?
Did make this Sesame Cabbage Salad? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
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
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
