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July 9, 2015

Asian Cabbage Salad

Yum Universe by Heather Crosby/BenBella Vegan publishing

  • Enjoy the crunch of cabbage, carrots, radishes and apple on its own, or serve this salad on a bed of buckwheat noodles for a refreshing meal. Heather Crosby

Serves 4


For the dressing:

1 1/2 teaspoons lime juice
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons Sriracha, or your favorite hot sauce
Pinch sea salt

For the salad:

4 cups (900g) green or savoy cabbage, shredded
1 Granny Smith apple, grated
1 cup (225g) carrots, grated
4 radishes, thinly sliced
4 scallions (spring onions), thinly sliced
2 tablespoons black or gold sesame seeds, toasted


1. In a small bowl, whisk together all dressing ingredients.

2. In a large bowl, toss all salad ingredients together. Drizzle the dressing over salad and serve.


1. If you’d like, add julienned yellow, orange, and red bell peppers for even more vibrant color, or top with fresh cilantro leaves.

2. For a more substantial meal, add this salad to a bed of fresh greens, or serve over buckwheat noodles.