Asian Cabbage Salad

A super simple salad that packs a punch in flavor with a sweet and tangy vinaigrette.

Asian Cabbage Salad

Crisp, Crunchy & Delish!

When you need a quick and easy crowd pleasing salad, look no further!

With just 5 simple ingredients plus a Sweet & Tangy Vinaigrette, this Asian Cabbage Salad is crisp, crunchy, refreshing, juicy and utterly delicious! Everyone will be coming back for more.

This recipe has been a fan favorite for years — we first tried it at a friend’s house, made sure we went home with the recipe and have been making it ever since!

The details: Napa Cabbage, scallions, lots of toasted almonds, toasted sesame seeds and mandarin oranges tossed in the yummiest sweet & tangy vinaigrette.

Super simple but the combination of crisp cabbage, almonds and sesame seeds for crunch, juicy mandarin oranges, savory scallions and the yummiest vinaigrette works so well together.

The dressing is also simple — just canola oil, rice wine vinegar, sugar and tamari. You boil it for a minute to dissolve the sugar, then let it cool. It will separate as it cools and thickens so just give it a vigorous stir before adding to the salad.

Perfect as a side or add a protein of your choice and make it a meal.

And it makes a large quantity so it’s perfect for a crowd or meal prep. If you make this salad as part of meal prep, I like to keep the salad and the dressing separate and just add dressing when ready to serve.

Hope you love is as much as we do.

Scroll down to see the recipe and leave a comment if you try.


Asian Cabbage Salad
Prep time
Cook time
Total time
A quick and easy crowd pleasing salad! Just 5 ingredients plus a sweet and tangy vinaigrette, it is crisp, crunchy and delicious. Great as a side dish or add a protein of your choice and make it a meal! NOTE: there is a range of quantity for the almonds and sesame seeds, feel free to adjust to taste. We love it with all the almonds and seeds. Doubles well.
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-Free
Serves: 4 servings
  • ¼ cup sugar
  • ⅓ cup vegetable or canola oil
  • 3 tablespoons white vinegar
  • 1 tablespoon gluten-free tamari or gluten-free soy sauce
  • 1 head Napa cabbage, chopped (approximately 8-10 cups chopped)
  • 1 small bunch scallions, chopped
  • ¾ cup - 1 cup sliced almonds
  • ⅓ cup - ½ cup sesame seeds
  • 2 10 oz cans mandarin oranges, drained or 1-2 cups fresh mandarin oranges
  1. Mix sugar, oil, vinegar, and tamari in sauce pan
  2. Bring to a boil for 1 minute
  3. Set aside to cool.
  4. Dressing will separate as it thickens and cools so stir vigorously before adding to salad.
  1. Dry saute almonds over medium heat until golden (be careful not to burn), about 1-2 minutes, set aside to cool.
  2. Dry saute sesame seeds over medium heat until golden (be careful not to burn), about 1-2 minutes, set aside to cool.
  3. Just before you're ready to serve, mix the cabbage with most of the toasted almonds and sesame seeds, reserving a few for topping.
  4. Add dressing to taste * NOTE: only dress with serving. If saving some for meal prep, reserve some of the salad and the dressing for the next day.
  5. Add oranges and scallions, toss to combine
  6. Top with additional almonds and sesame seeds if desired.
  7. Serve and enjoy!

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