Addictive Cabbage Salad

This crunchy Addictive Cabbage salad is super refreshing and easy to make! Filled with salted green cabbage, edamame, green onions, sesame dressing, toasted sesame seeds, and crushed wasabi peas. It’s bright, savory, slightly spicy, packed with texture, and perfect as a fiber- and protein-rich lunch, side dish, or easy weeknight salad.

Course Salad

Cuisine Asian

Keyword cabbage salad, dairy free, gluten free, plant based

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 164kcal

Author Jackie Akerberg

Ingredients

Salad Ingredients

1 medium green cabbage about 8 cups, chopped
1 tsp sea salt
2 tbsp toasted sesame seeds
1 cup frozen shelled edamame thawed
3 green onions thinly sliced
¾ cup wasabi peas lightly crushed, plus more for topping

Sesame Dressing Ingredients

1 tbsp coconut aminos
1½ tbsp rice vinegar
2 tbsp lime juice
1 tsp lemon juice
1 tsp white miso
½ tsp garlic powder
½ tsp furikake
2 tsp toasted sesame oil optional, recommended
¼ tsp wasabi powder optional

Instructions

Add the cabbage to a large bowl and sprinkle with the salt. Massage briefly, then let it sit for 20–30 minutes.
Transfer the cabbage to a clean kitchen towel and gently squeeze out excess moisture (don’t expect a ton to come out). Rinse the bowl and return cabbage to the bowl, and add the edamame and green onions.
In a small bowl, whisk together the sesame oil, coconut aminos, rice vinegar, lime juice, lemon juice, miso, garlic powder, and optional wasabi powder until smooth.
Pour the dressing over the cabbage mixture and toss thoroughly.
Fold in the sesame seeds and most of the crushed wasabi peas, reserving a few for topping.
Taste and adjust. If it needs more brightness, add another squeeze of lime.
Top with remaining wasabi peas and serve.

Notes

Salting the cabbage and letting it rest for 20-30 minutes draws out moisture and gives the cabbage a uniquely tender texture, and allows the dressing to coat each piece in the tastiest way; however, if timing is an issue, you can skip this step and not add the salt, just address the saltiness of the dressing accordingly.

Nutrition