fusion salad with sesame-ginger dressing (gf, df, v)

by emily on January 19, 2011

in mains--meatless,recipes,salads

Fusion Salad with Sesame-Ginger Dressing I One Lovely Life

I would like to say that I am not a coleslaw person. And that’s why I’m calling this a salad instead of a coleslaw.

I looooooove this salad. If you like Asian foods and/or are trying to eat healthier, I’d like to recommend this to you. You’ll love it.

I’ve had my eye on making an Asian shredded salad since I saw this one on The Kitchn weeks ago. My mind keeps floating back to it, and usually, this is a sign that something should be done about the craving. Stat.

Fusion Salad with Sesame-Ginger Dressing I One Lovely Life I knew I wanted more color, a few more vegetables, and a sesame-ginger dressing, so I decided to come up with my own version. I’ll admit, I was a little nervous about doing this for some reason. I’m not really much for red cabbage usually–I guess it’s the little dried out, rock-hard shreds that come in salad mixes, but I just usually stay away. I decided to be brave and give it a go anyway, and I’m so glad I did! Paired with the sesame-ginger dressing, it stayed crisp without being hard, and even adopted a slight sweetness. It was delicious.

This salad is chock-full of veggies and good-for-you ingredients: green and red cabbage, carrots, green onions, cilantro, and ginger all lend great flavors, and topped with a few peanuts, it had a great crunch and a fabulous texture.

We ate this salad for dinner as a main course, but it would certainly work well as a side or as a big group salad for a potluck or get-together. If you’d like, you could even add in grilled chicken to make it heartier. Not sure what to do with the leftover cabbage? We used the rest of the Napa cabbage in potstickers, and I’m going to be trying a German recipe for the rest of the red. I’ll keep you posted if it goes well :)

A few notes on the recipe: the dressing will keep in the refrigerator about a week and can be made up to 2 days ahead of time. The ginger flavor will become more pronounced as it sits together, and it will be delicious. Also, if you have a food processor with a shredder, this is a great time to break it out! You’ll have all the cabbage shredded in less than 2 minutes. If not, no worries, the prep work will just take a bit longer.

Fusion Salad with Sesame-Ginger Dressing I One Lovely Life

5.0 from 1 reviews

Fusion Salad with Sesame-Ginger Dressing
 
Serves: Serves 4 as a main dish or 8+ as a side.
Ingredients
For the salad:
  • ½ small head green or Napa cabbage, shredded
  • ½ small head red cabbage, shredded
  • 2 large carrots, peeled and grated
  • 3 green onions, sliced
  • ⅓-1/2c cilantro, minced (to your taste)
  • honey-roasted peanuts (can use dry-roasted peanuts) to taste
For sesame-ginger dressing:
  • 4 Tbsp rice vinegar
  • 2 Tbsp canola oil
  • 1 Tbsp sesame oil (it’s not too strong in this. Promise.)
  • 5 tsp soy sauce or gluten free tamari (I like San-J brand)
  • 4 tsp sugar
  • 2½ tsp fresh ginger, minced
  • 2 tsp sesame seeds (optional)
  • ½ tsp pepper
  • ½ tsp Thai sweet chile sauce (optional)
Instructions
  1. In a large bowl, toss green and red cabbage, carrots, green onion, and cilantro. Set aside.
  2. In a jar or lidded airtight container, combine dressing ingredients and shake to combine well.
  3. Up to an hour before serving, toss just enough dressing with the salad mixture to coat. You’ll likely have leftover dressing. Sprinkle with peanuts just before serving.

{ 14 comments… read them below or add one }

Alicia @ Aligirl Cooks January 19, 2011 at 6:32 am

This looks like a great Asian salad. I can’t wait to try it.

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Brittany January 19, 2011 at 1:03 pm

looks delicious. i’ll put it on my grocery list!

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Georgia @ The Comfort of Cooking January 19, 2011 at 1:07 pm

Oooh, going gourmet I see! Such a fancy shmancy salad, but it is so incredibly easy to prepare! I’ll have to give this a shot next time I serve an Asian dish. Thanks for the inspiration! I hope all is well with you.

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Anna January 19, 2011 at 7:47 pm

I love Asian slaw…I hate mayo so maybe it’s best to say “this is the only slaw I like!”. Totally great idea for a potluck.

Btw, I made potstickers a few weeks ago, using your recipe. Froze a few and they reheated so well. Totally going to do it again.

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Cynthia January 20, 2011 at 2:31 pm

Can’t wait to try this…it will be a few days (or more) since the newest addition to our family arrived this week – but this looks yummy and healthy. I am looking for a good potsticker recipe (the one I have tried was very bland) – is yours in the archives?

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emily January 20, 2011 at 4:05 pm

Cynthia- CONGRATULATIONS on the new addition! I’m so excited for you. Our potsticker recipe is anything but bland. It’s in the archives, and you can also find it here.

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pam Lynn January 20, 2011 at 7:23 pm

Dear Emily;

This salad was glorious! We TOTALLY have a new and favorite salad at our house!

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Kay @ The Church Cook January 22, 2011 at 5:26 am

What beautiful color and texture, Emily! This is how I like coleslaw, I mean cabbage salad! ;)

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sheila @ Elements January 22, 2011 at 12:02 pm

I love any kind of cabbage salad, and I know I’d love yours! It looks beautiful, and the dressing sounds fantastic! :)

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Janet J. January 27, 2011 at 8:19 am

I made this beautiful salad last night and served it to the missionaries for dinner along with turkey and all the trimmings. They loved it. The salad bowl was almost empty.

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emily January 27, 2011 at 8:28 am

I’m so glad! We’re having missionaries over for dinner in a week or so and I’ve been trying to think of something good that I haven’t fixed for them yet. Maybe I’ll make it again!

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Jane January 27, 2011 at 2:04 pm

I made this dish last night and it is sooooooo good!!!! Thanks for the yummy recipes!

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Erin Judson April 3, 2013 at 8:30 pm

just found this while searching for a cabbage/ginger salad recipe to serve with Asian food. It looks fabulous and I’m going to try it asap. Can you give me a hint about what “Asian chile sauce” is (brand, etc.), or where I might find something similar? Thanks!

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Rudolf March 2, 2014 at 5:32 am

Thanks! Finally a red cabbage recipe without apple! ;) Tastes really good – at least because I love asian food.
Regards from Germany.

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