This recipe turns a humble head of cabbage into a crisp, noodle-like salad using a spiralizer—the ultimate cabbage kitchen gadget. It’s a fresh, crunchy side dish that comes together in minutes, and the tangy sesame-ginger dressing makes it genuinely addictive. The spiralizer transforms the cabbage into delicate ribbons that soak up flavor while keeping their satisfying crunch, making this a go-to for busy weeknights and potlucks alike.
Ingredients
- 1 small head green cabbage (about 1 lb / 450 g), outer leaves removed
- 1 large carrot (about 3 oz / 85 g), peeled
- 1/4 cup (60 ml) rice vinegar
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 g) honey or maple syrup
- 1 teaspoon (5 g) grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons (30 g) sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- Using a spiralizer fitted with the medium noodle blade, spiralize the cabbage and carrot into long, thin strands. If you don’t have a spiralizer, use a mandoline or a sharp knife to slice the cabbage as thinly as possible and julienne the carrot.
- Place the spiralized cabbage and carrot in a large bowl. If the strands are very long, give them a few snips with kitchen scissors to make them easier to eat.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until the honey is dissolved.
- Pour the dressing over the cabbage mixture and toss well to coat every strand.
- Let the salad sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Sprinkle with toasted sesame seeds and green onions before serving.
Tips
- Substitutions: No rice vinegar? Use apple cider vinegar or white wine vinegar. For a gluten-free version, swap soy sauce for tamari or coconut aminos. If you don’t have a spiralizer, a vegetable peeler makes wide ribbons—just adjust the dressing amount slightly, as ribbons absorb less.
- Texture control: For a softer salad, massage the spiralized cabbage with a pinch of salt for 2 minutes, then squeeze out excess liquid before dressing. For maximum crunch, serve immediately after tossing.
- Common mistake: Don’t overdress—the cabbage releases water as it sits, which can dilute the dressing. Start with half the dressing, toss, and add more if needed.
- Storage: If making ahead, keep the dressing separate and toss just before serving to prevent sogginess.
Serving Suggestions
This cabbage salad is a versatile side that pairs well with grilled chicken, teriyaki salmon, or beef stir-fry. It also makes a great topping for rice bowls or tacos, adding a fresh, crunchy contrast. For a heartier meal, add cooked edamame, shredded rotisserie chicken, or sliced grilled tofu.
Variations
- Spicy version: Add 1 teaspoon (5 ml) sriracha or a pinch of red pepper flakes to the dressing for heat.
- Creamy version: Stir in 2 tablespoons (30 g) peanut butter or tahini to the dressing for a nutty, creamy twist.
- Herb addition: Toss in 1/4 cup (15 g) chopped cilantro or mint before serving for extra freshness.
- Different cabbages: Use red cabbage for a vibrant color, or napa cabbage for a milder flavor and softer texture.
Storage and Reheating
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The cabbage will soften and release liquid, so drain excess liquid before serving. To refresh, add a splash of rice vinegar and a pinch of salt. This dish is served cold or at room temperature, so no reheating is needed—just take it out of the fridge 15 minutes before serving.
Frequently Asked Questions
Can I use a food processor instead of a spiralizer? Yes, use the shredding disc or a julienne attachment if you have one. The texture will be slightly different—shredded cabbage is shorter and less noodle-like—but it still works well.
How do I spiralize cabbage without it falling apart? Cut the cabbage into a flat, even piece that fits the spiralizer’s pusher. Use the smaller cone or a medium blade, and apply gentle, even pressure. If the cabbage is too loose, use the outer layers that are more compact.
Is this salad safe to make ahead for a party? You can spiralize the vegetables and make the dressing up to 1 day ahead, but store them separately. Toss together no more than 1 hour before serving to keep the crunch.
Can I use the core of the cabbage? The core is tough and not ideal for spiralizing. Trim it off and discard, or save it for making vegetable stock.
What if I don’t have sesame oil? Use olive oil or avocado oil instead, and add 1/2 teaspoon of toasted sesame seeds to the dressing to mimic the nutty flavor.
How can I make this a main dish? Add 1 cup (150 g) cooked quinoa or brown rice, and 1 cup (150 g) cooked chickpeas or shredded chicken to turn it into a filling lunch or light dinner.
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