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Sesame Cabbage Salad (Quick + healthy)

Sesame Cabbage Salad with green cabbage, cucumbers, carrots, and radishes tossed in a tangy apple cider vinegar dressing is fresh and healthy! It’s a delicious vegan and oil-free recipe.

top down view of small bowl with healthy cabbage salad.

Why We Love This Cabbage Salad

This cabbage based salad was just one of those salads I threw together to use up leftover produce and it turned out to be ridiculously good!

Typically, cabbage salads are drowning in a creamy dressing, but this recipe adds just the right amount letting the fresh salad flavors shine through.

We love how easy it is to make and stores extremely well, getting even better with time. You can assemble the salad well in advance and keep it stored in the fridge until ready to serve.

It’s easily customizable using what you have on hand or your preferred ingredients. Plus, it’s oil-free, sugar-free, and contains no mayo!

Cabbage salad is perfect as a side for picnics, potlucks, and BBQ’s. And if you feel like it, enjoy this salad as a main salad for lunch or dinner!

top down view of ingredients used to make healthy cabbage salad recipe.

Ingredients You’ll Need

Here is everything you will need to make the best healthy cabbage salad, including substitutions. The recipe card below contains ingredient measurements.

  • Cabbage. Use any one or combo of green, napa, or savoy cabbage. Feel free to add in a little red cabbage for even more color.
  • Cucumber. Adds a healthy dose of cool and crunchy texture.
  • Carrots. Use pre-shredded for convenience.
  • Radish. Adds a peppery flavor and pop of color.
  • Green onion. Adds just the right amount of onion flavor.
  • Cilantro. Used to add a layer of herby flavor.
  • Sesame seeds. For an extra smidge of protein, calcium, and texture.
  • Apple cider vinegar. Can sub with rice wine vinegar if needed, but I highly recommend apple cider vinegar as it’s the healthiest.
  • Tahini. Adds another addition of protein and calcium.
  • Dijon. Can sub with whole grain mustard if preferred.
  • Salt + pepper. Salt brings out all the flavors, and pepper adds a spicy warmth.
top down view of cabbage salad ingredients in large bowl with dressing on the side.

How To Make Healthy Cabbage Salad

Here is a quick look at the steps with a few photos for guidance. You can find the full printable recipe below.

  • Start with dressing. In a small bowl, mix together the apple cider vinegar, tahini, dijon, salt, and pepper. Set aside to let the flavors develop.
  • Assemble the salad. Once the produce is prepped, place it in a large mixing bowl.
top down view of cabbage salad dressing being poured over salad produce.
  • Toss it all together. Pour the dressing over top of the salad and toss to combine.
  • Chill or eat as is. I love this salad both chilled and at room temperature. The longer it rests, whether in the fridge or on the counter, the more the cabbage softens.

Top Tips

  • Add a little sweetener. If you prefer a dressing with sweetness, add 2 – 3 teaspoons of pure maple syrup, coconut sugar, or pure cane sugar.
  • Add a little spicy heat. Try adding 1/2 teaspoon red pepper flakes to the salad or a pinch to your serving for a nice bit of heat.
  • Adjust to taste. Feel free to adjust any ingredient up or down to suit your taste.

top down view of serving bowl with healthy sesame cabbage salad.

How To Store + Make Ahead

Cabbage salad can last for up to 5 – 6 days in the refrigerator. It’s perfect for making ahead and can be prepared 1 – 2 days in advance. When ready to serve, be sure to give it a good mix.

More Healthy Salad Recipes!

side angle view of small bowl with oil-free cabbage salad.

If you try this cabbage recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

SESAME CABBAGE SALAD (QUICK + HEALTHY)

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5 from 1 review

Quick and healthy, this easy cabbage salad with creamy cider dressing is full of texture and flavor and can be served as a side dish or main salad!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Salad, Entree, Side
  • Method: mix
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 1 head of cabbage, shredded (green, napa, or savoy)
  • 1/4 head purple cabbage, shredded (optional)
  • 1 cucumber, sliced thin and cut in half moons
  • 1 cup grated carrots
  • 23 green onions, thinly sliced
  • 1/3 cup radish, thinly sliced and cut into half moons
  • 1/4 cup chopped cilantro
  • 1 tablespoon raw sesame seeds, to garnish

Dressing

  • 5 tablespoons apple cider vinegar
  • 1 tablespoon tahini
  • 1 tablespoon dijon
  • 1 tablespoon pure maple syrup, optional
  • salt + pepper, to taste

Instructions

Dressing: In a small bowl whisk together the apple cider vinegar, tahini, dijon, salt, and pepper. Set aside to let the flavors develop.

Assemble: In a large mixing bowl, add the cabbage, cucumber, carrots, radish, green onions, and cilantro. Pour the dressing over top and toss well to coat. Sprinkle with sesame seeds.

Chill: Place in the refrigerator, covered, for 2 – 3 hours to chill and soften. Alternatively, enjoy it right away.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for 5 – 6 days in a covered container. Give a good mix before serving.

Notes

Add a little spicy heat. Try adding 1/2 teaspoon red pepper flakes to the salad or a pinch to your serving for a nice bit of heat.

Adjust to taste. As with all my recipes, feel free to adjust any ingredient up or down to suit your taste.

Nutritional values are estimates only. See our full nutrition disclosure here.

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One Comment

  1. Amazing recipe, as per your usual! Cooking for my 94-Y-O Momma this week so I added protein to make it a meal: marinated some tempeh in the dressing wi th a little orange juice added. Then I glazed some almond slices to top. πŸ‘πŸ‘πŸ‘






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