Easy Sesame Cabbage Salad — Quick, Healthy Asian Slaw

Bright, crunchy, and impossibly simple — this sesame cabbage salad is perfect when you want a fresh, healthy side that takes almost no time. Clean pantry flavors like toasted sesame oil, soy, a touch of honey, and garlic powder do all the work. It’s ideal for weeknight dinners, lunch prep, or a quick, veggie-forward dish that still feels thoughtful.

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Recipe

• Servings: 4 side portions

• Calories per serving: ~125 kcal

• Total time: 15 minutes (Active: 10 min, Inactive: 5 min)

Easy Sesame Cabbage Salad — Quick, Healthy Asian Slaw

Ingredients

• ½ medium white or green cabbage (about 4 cups shredded)

• 1 medium carrot, grated (optional, but recommended for color)

• 2 tablespoons toasted sesame oil

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon apple cider vinegar

• 1½ teaspoons honey (or maple syrup)

• ¼ teaspoon garlic powder

• 2 tablespoons toasted sesame seeds

• Optional: pinch of red pepper flakes or a few drops of chili oil for heat

• Optional: 2 tablespoons chopped roasted peanuts or cashews for extra crunch

Instructions

1. Shred the vegetables: Finely shred the cabbage using a sharp knife or mandoline. Grate the carrot if using. Combine both in a large mixing bowl.

2. Prepare the dressing: In a small bowl or jar, whisk together sesame oil, soy sauce, apple cider vinegar, honey, and garlic powder until smooth. Taste and adjust as needed.

3. Toss the salad: Pour the dressing over the cabbage and carrot. Toss thoroughly to coat evenly. Let sit for 5 minutes to soften slightly.

4. Finish and serve: Sprinkle toasted sesame seeds and chopped nuts (if using) on top. Serve immediately, or refrigerate briefly for a chilled salad.

Nutrition (per serving — 4 servings total)

• Calories: ~125 kcal

• Protein: ~2.3 g

• Fat: ~9.1 g (mostly healthy unsaturated fats)

• Carbohydrates: ~9.9 g

• Dietary fiber: ~3.2 g

• Sodium: ~225 mg

Key micronutrients:

• Vitamin C: ~33 mg — supports immunity and iron absorption

• Potassium: ~151 mg — helps maintain electrolyte balance

• Calcium: ~44 mg — from sesame seeds, supports bone health

• Vitamin A: small amount from carrot, supports eye health

Health benefits: High in fiber and vitamin C from cabbage and carrot; sesame seeds add plant-based calcium and healthy fats.

Storage instructions

• Short term: Keep in an airtight container in the fridge for up to 2 days. The flavors improve slightly as it sits, but the cabbage remains crisp.

• Make-ahead tip: Store dressing separately for up to 1 week; toss just before serving to maintain crunch.

• Freezing: Not recommended — cabbage loses its crispness when frozen.

Amazing product for slicing veggies:

chop veggies

Add sesame

Mix dressing

Mix dressing

Toss salad

Toss salad

Toss salad

Let it sit

Serve and enjoy

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Prompt

Here's how I used ChatGPT to create this "Easy Sesame Cabbage Salad — Quick, Healthy Asian Slaw" recipe:

I was looking for something easy to make with a cabbage I bought:

I have 1 white cabbage (or is it green?). Anyway I want to make a nice Asian salad.. sesame oil, sesame seeds, soy, honey... etc. Thoughts? Recipe that would be nice, fresh, and easy? I saw something with grated carrot too, not sure it belogs there. Maybe chopped, maybe not at all?

ChatGPT provided some ideas:

Yeah, you’re on the right track — that’s the base of a great Asian-style cabbage salad, and it’s perfect for white (or green) cabbage. (White and green are basically the same — the “white” kind is just paler and tighter-headed, often used in slaws.)

Here’s a version that’s fresh, balanced, and simple — but not boring. It’s got crunch, that toasted sesame depth, and a clean, tangy finish.

Crisp Asian Cabbage Salad with Sesame Dressing

Ingredients (serves 4)

• ½ medium white or green cabbage, finely shredded (about 4 cups)

• 1 medium carrot, optional but recommended, grated or finely julienned (adds color + a hint of sweetness)

• 3 green onions, thinly sliced

• ¼ cup fresh cilantro or parsley, chopped (optional, but adds brightness)

• 2 tbsp toasted sesame seeds (white, black, or a mix)

• Optional extras: sliced almonds, crushed peanuts, or a handful of shredded chicken for a heartier version

Dressing

• 2 tbsp toasted sesame oil

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp rice vinegar (or lime juice for a sharper kick)

• 1½ tsp honey (or maple syrup)

• 1 tsp grated ginger (optional but really wakes it up)

• 1 small garlic clove, finely minced or grated

• Pinch of red pepper flakes or chili crisp (optional)

Instructions

1. Prep the veggies: Shred the cabbage finely (a mandoline or sharp knife works best). If using carrot, grate or julienne it. Combine cabbage, carrot, green onions, and herbs in a large bowl.

2. Mix the dressing: Whisk together sesame oil, soy, vinegar, honey, ginger, and garlic. Taste — it should be balanced between salty, tangy, and slightly sweet. Adjust if needed.

3. Combine: Pour dressing over vegetables. Toss thoroughly until everything’s lightly coated.

4. Finish: Sprinkle with sesame seeds (and nuts if using) just before serving.

Serving ideas

• Great as a side for grilled salmon, shrimp, or tofu.

• Turns into a full meal with some soba noodles or shredded rotisserie chicken.

• Keeps up to 2 days in the fridge — even better once it soaks a bit.

If you want, I can tweak it for a more Japanese-style (lighter, with rice vinegar and no honey) or more Korean-style (with gochugaru, garlic, and a touch of gochujang) version. Which vibe are you leaning toward?

I didn't have all the ingredients:

I actually dont have onions or cilantro or parsley. I do have mint and basil, tons of it, not sure it fits though

ChatGPT gave me some recommendations and options:

Good call pausing there — mint and basil totally can work, but they’ll change the vibe.

If you use mint, it’ll push the salad toward a Vietnamese-style freshness — super bright, cooling, and perfect if you like that sweet-tangy-salty balance.If you use basil (especially if it’s Italian-style, not Thai), it can still fit, but use it sparingly — too much and it starts tasting Mediterranean instead of Asian.

So here’s how I’d adjust what you’ve got without onions or cilantro and using your herbs smartly:

Fresh Sesame Cabbage Salad with Mint & Basil

Ingredients

• ½ medium white or green cabbage, finely shredded

• 1 carrot, grated or finely julienned (optional, but adds great color and texture)

• ¼ cup fresh mint leaves, roughly chopped

• 4–5 basil leaves, finely sliced (optional — just a hint)

• 2 tbsp toasted sesame seeds

• (Optional) chopped roasted peanuts or cashews for crunch

Dressing

• 2 tbsp toasted sesame oil

• 1 tbsp soy sauce

• 1 tbsp rice vinegar (or lime juice)

• 1–1½ tsp honey

• 1 tsp grated ginger (optional, but really good here)

• 1 small garlic clove, minced

• A few drops of chili oil or pinch of red pepper flakes, optional

Instructions

1. In a large bowl, combine cabbage, carrot, mint, and basil.

2. In a small jar or bowl, whisk together dressing ingredients until smooth.

3. Toss dressing through the cabbage mixture until evenly coated.

4. Sprinkle sesame seeds and any nuts on top just before serving.

Why this works

The mint gives you that fresh lift that replaces the “green” note of cilantro, while the sesame–soy–honey base keeps it grounded in that Asian flavor profile. Basil adds subtle depth if you use just a few leaves.

Want me to make it lean more toward Vietnamese (lime-forward, slightly fish-sauce-inspired flavor, no honey) or Japanese (more sesame-heavy and mellow)?

My instincts told me basil and mint wouldn't work:

should i drop the basil/mint altogether? I am looking for simple

ChatGPT agreed:

Yeah — if your goal is simple, clean, and classic, drop both.

Just cabbage (and carrot if you like) with that sesame-soy-honey dressing will actually taste amazing on its own. The sesame oil does the heavy lifting — it gives depth and that “restaurant Asian slaw” aroma without needing herbs.

Here’s the pared-down, no-nonsense version that still feels fresh and complete:

Simple Sesame Cabbage Salad

Ingredients

• ½ medium white or green cabbage, finely shredded

• 1 carrot, grated or finely julienned (optional)

• 2 tbsp toasted sesame seeds

Dressing

• 2 tbsp toasted sesame oil

• 1 tbsp soy sauce

• 1 tbsp rice vinegar (or lime juice)

• 1½ tsp honey

• 1 small garlic clove, minced or grated

• Optional: pinch of red pepper flakes or a few drops of chili oil

Instructions

1. Combine cabbage and carrot in a large bowl.

2. Whisk dressing ingredients in a small bowl until smooth.

3. Pour over the cabbage, toss well, and let sit for 5–10 minutes so it slightly softens.

4. Sprinkle with sesame seeds just before serving.

It’s crisp, nutty, and perfectly balanced — no herbs needed.If you want to dress it up next time, mint would be the better fit (not basil). But for today, simple is absolutely the right call.

Another missing ingredient:

I don't have rice vinegar. I have apple cider vinegar and red wine vinegar. Will any of them work?

ChatGPT gave me alternatives:

Yep — either will work, but they’ll give slightly different personalities to the dressing:

• Apple cider vinegar: best choice between the two. It’s a bit fruity and tangy, and it blends well with sesame oil and honey. You’ll get a softer, rounder acidity — closer to rice vinegar in balance.

• Red wine vinegar: sharper and more acidic. It’ll work in a pinch but can dominate unless you tone it down slightly.

If you go with apple cider vinegar, use it 1:1 (1 tbsp).If you use red wine vinegar, start with 2 tsp, taste, and only add the third if it needs more brightness.

So:✅ Best substitute: Apple cider vinegar — full tablespoon, no other changes needed.

After I made it, I found the garlic to be overpowering:

Thanks. Better with some garlic powder imo

ChatGPT didn't disagree:

Totally fair — that actually makes sense for this kind of salad. Garlic powder gives that mellow, even flavor without the bite of raw garlic, and it blends right into the dressing.

Just use about ¼ teaspoon garlic powder instead of the clove — you’ll still get that savory depth, and it keeps the dressing smooth and clean.

If you want a slightly more layered flavor (optional but nice):add a tiny pinch of ground ginger or a few drops of toasted sesame oil at the end — it really rounds everything out.

So your optimized “simple version” would be:

Cabbage + carrot + sesame seedsDressing: sesame oil, soy sauce, apple cider vinegar, honey, garlic powder, optional pinch of ground ginger or chili flakes.

That’s the kind of salad you end up making over and over.

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