Asian-inspired Cabbage Salad

A super simple salad that packs a punch in flavor with a sweet and tangy vinaigrette. We love it all Summer long especially, because it's crisp, refreshing and won't wilt!

Asian Cabbage Salad Summer gluten free #glutenfreerecipes
Asian-inspired Cabbage Salad

Crisp, Crunchy & Delish!

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Hot days call for crisp, refreshing salads!

And this is one our our go to salads all Summer long!

With just 5 simple ingredients plus a Sweet & Tangy Vinaigrette, this Asian Cabbage Salad is crisp, crunchy, refreshing, juicy and addictively 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!

Here’s what you’ll need:

Napa Cabbage


lots of toasted almonds

toasted sesame seeds

and mandarin oranges

plus the yummiest sweet & tangy vinaigrette.

Asian Cabbage Salad Summer gluten free #glutenfreerecipes

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.

This salad pairs well with so many dishes so perfect as a side with any bbq or simple Summer meal.

Asian Cabbage Salad Summer gluten free #glutenfreerecipes

And it makes a large quantity so it’s perfect for a crowd or meal prep.

Pro Tip: 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.

PIN it!

Asian-inspired Cabbage Salad gluten free


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


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5 from 3 votes

Asian-inspired Cabbage Salad

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.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salads, Sides, Veggies
Cuisine: Gluten-Free
Servings: 4 servings
Author: Healthy Gluten-free Family



  • 1/4 cup sugar
  • 1/3 cup canola oil or grapeseed 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
  • 3/4 cup - 1 cup sliced almonds
  • 1/3 cup - 1/2 cup sesame seeds
  • 2 10 oz cans mandarin oranges drained or 1-2 cups fresh mandarin oranges



  • Mix sugar, oil, vinegar, and tamari in sauce pan
  • Bring to a boil for 1 minute
  • Set aside to cool.
  • Dressing will separate as it thickens and cools so stir vigorously before adding to salad.


  • Dry saute almonds over medium heat until golden (be careful not to burn), about 1-2 minutes, set aside to cool.
  • Dry saute sesame seeds over medium heat until golden (be careful not to burn), about 1-2 minutes, set aside to cool.
  • Just before you're ready to serve, mix the cabbage with most of the toasted almonds and sesame seeds, reserving a few for topping.
  • 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.
  • Add oranges and scallions, toss to combine
  • Top with additional almonds and sesame seeds if desired.
  • Serve and enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

5 thoughts on “Asian-inspired Cabbage Salad

  1. 5 stars
    Outstanding! I’ve been missing my old version with the ramen noodles, but this salad is even better. So juicy and flavorful, I’m excited to eat salad. I changed regular sugar for Splenda and it worked great.

    Karen, thank you so much for helping ease my transition to celiac. You are a star!

  2. I made the dressing today, but we will not eat the salad until tomorrow, so I will not add it yet. Can I refrigerate the dressing, or do I leave it out?

5 from 3 votes (1 rating without comment)

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