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Fusion Salad with Sesame-Ginger Dressing

  • Yield: Serves 4 as a main dish or 8+ as a side. 1x



For the salad:

  • 1/2 small head green or Napa cabbage, shredded
  • 1/2 small head red cabbage, shredded
  • 2 large carrots, peeled and grated
  • 3 green onions, sliced
  • 1/31/2c 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
  • 2 1/2 tsp fresh ginger, minced
  • 2 tsp sesame seeds (optional)
  • 1/2 tsp pepper
  • 1/2 tsp Thai sweet chile sauce (optional)


  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.