Irresistible Asian Cabbage Salad

If you ask me, a good crunch is what makes a salad worth eating.

This Asian-inspired cabbage salad brings together crisp vegetables and tender chicken with a sweet and tangy dressing. Fresh snap peas, cucumber, and coleslaw mix create that satisfying crunch, while toasted almonds and sesame seeds add a nutty finish.

The homemade dressing is simple—just rice vinegar, soy sauce, and a few pantry staples whisked together. It coats everything in a light, flavorful sauce that’s much better than anything store-bought.

It’s a filling meal that comes together quickly, perfect for busy weeknights when you want something fresh and satisfying.

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What Kind of Coleslaw Mix Should I Use?

You can use any pre-shredded coleslaw mix from the grocery store for this recipe, whether it’s the classic green cabbage variety or a rainbow mix that includes red cabbage and carrots. The pre-shredded bags are a huge time-saver and work perfectly here, but if you prefer to shred your own cabbage, go for it – just aim for thin, uniform strips. Green cabbage tends to be a bit milder and sweeter, while red cabbage adds a nice pop of color and slightly peppery taste. Whichever you choose, make sure the cabbage looks fresh and crisp, not wilted or brown around the edges.

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Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Coleslaw mix: If you don’t have pre-packaged coleslaw mix, just shred your own cabbage (green, purple, or a mix of both) and add some shredded carrots. You’ll need about 4 cups total.
• Snap peas: Snow peas work just as well here, or you can use edamame for a similar crunch. If using edamame, make sure they’re shelled and cooked.
• Almonds: Cashews, peanuts, or sunflower seeds all make great substitutes. You can use them raw or toasted – whatever you prefer.
• Chicken: Feel free to use rotisserie chicken to save time, or swap in cooked shrimp, tofu, or edamame for a different protein. You can also leave it out for a vegetarian version.
• Rice vinegar: If you’re out of rice vinegar, use more cider vinegar or white wine vinegar. The flavor will be slightly different but still tasty.
• Canola oil: Any neutral oil works here – vegetable oil, grapeseed oil, or even light olive oil are all fine choices.
• Sesame oil: This adds that signature Asian flavor, but if you don’t have it, just use a bit more canola oil and add extra sesame seeds for flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with Asian cabbage salad is adding the dressing too early, which can make your vegetables limp and watery – stick to the 20-minute window before serving to keep everything crisp and fresh.

Another common error is skipping the toasting step for your almonds and sesame seeds, as a quick toast in a dry pan brings out their nutty flavor and adds a much better crunch to your salad.

To avoid a watery dressing that pools at the bottom of the bowl, make sure to shake your dressing jar vigorously for at least 30 seconds so the oil and vinegar fully combine, and give the salad a good toss right before serving to redistribute everything evenly.

If you’re making this ahead, keep the dressing, nuts, and seeds separate until the last minute to maintain the best texture.

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What to Serve With Asian Cabbage Salad?

This salad is pretty filling on its own since it already has chicken in it, but it also works great as a side dish for your favorite Asian-inspired meals. I love serving it alongside teriyaki salmon, grilled shrimp skewers, or even some simple pan-fried dumplings or potstickers. If you’re looking to make it a complete meal without adding anything else, you could bulk it up with some crispy wonton strips on top or serve it with steamed edamame on the side. It’s also perfect for bringing to potlucks or serving at summer barbecues since it holds up well and tastes even better after the flavors have had time to blend together in the fridge.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep it ahead by keeping the dressing separate from the veggies. Store the undressed salad in an airtight container in the fridge for up to 2 days, and keep the dressing in a jar for up to a week. Just toss everything together right before serving to keep it crispy.

Make Ahead: If you want to save time, chop all your veggies and store them in separate containers the night before. The almonds and sesame seeds can be toasted ahead too. This way, you can throw the salad together in just a few minutes when you’re ready to eat.

Leftovers: Already dressed salad will get soggy pretty quickly, so it’s best eaten the same day. If you do have leftovers, they’ll keep in the fridge for about a day, but the veggies won’t be as crunchy. The chicken will still taste good though!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 50-60 g
• Fat: 50-58 g
• Carbohydrates: 70-80 g

Ingredients

For the salad:

• 16 oz coleslaw mix (I use Dole Classic Coleslaw for the best crunch)
• 1 celery (thinly sliced on a diagonal into 1/4-inch pieces)
• 1 cucumber
• 22 snap peas (sliced into 1/2-inch slivers)
• 1/2 red pepper
• 1/4 red onion
• 1 1/2 cups chicken (shredded or cut into 1/2-inch bite-sized cubes)
• 1/3 cup almonds
• 1.5 tbsp sesame seeds

For the dressing:

• 3 tbsp canola oil
• 2.5 tbsp cider vinegar
• 1/3 cup rice vinegar (I prefer Marukan Seasoned Rice Vinegar)
• 2 tbsp sugar
• 1 tsp salt
• 2.5 tsp soy sauce (I always use Kikkoman Less Sodium)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3/4 tsp sesame oil (toasted variety provides a much deeper nutty aroma)
• 1/4 tsp ground ginger

Step 1: Prepare and Slice All Fresh Vegetables

• 1 celery, thinly sliced on diagonal
• 1 cucumber, sliced
• 22 snap peas, sliced into slivers
• 1/2 red pepper, sliced
• 1/4 red onion, minced

Start by preparing your mise en place to ensure everything is ready before assembly.

Thinly slice the celery on a diagonal into 1/4-inch pieces, cut the cucumber into thin matchsticks or half-moons, slice the snap peas into 1/2-inch slivers, thinly slice the red pepper into strips, and finely mince the red onion.

I recommend preparing the vegetables in this order so the onion’s sharpness doesn’t linger on your cutting board and transfer to other ingredients.

Place all prepped vegetables in a large bowl as you finish each one.

Step 2: Toast Almonds and Toast Sesame Seeds (Optional but Recommended)

• 1/3 cup almonds
• 1.5 tbsp sesame seeds

While your vegetables rest, toast the almonds and sesame seeds separately in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden.

This step is optional but I always do it because toasting intensifies their nutty flavor and adds wonderful depth to the salad.

Set them aside to cool slightly—you’ll add these just before serving to preserve their crunch.

Step 3: Make the Dressing

• 3 tbsp canola oil
• 2.5 tbsp cider vinegar
• 1/3 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 2.5 tsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3/4 tsp sesame oil
• 1/4 tsp ground ginger

In a jar with a tight-fitting lid, combine the canola oil, cider vinegar, rice vinegar, sugar, salt, soy sauce, garlic powder, black pepper, sesame oil, and ground ginger.

Seal the jar and shake vigorously for 30 seconds until the sugar dissolves and all ingredients are well combined.

The dressing should be emulsified and balanced—taste it and adjust the salt or vinegar if needed to your preference.

Step 4: Combine Salad Base and Chicken

• 16 oz coleslaw mix
• sliced fresh vegetables from Step 1
• 1 1/2 cups chicken, shredded or cubed
• dressing from Step 3

Add the coleslaw mix and sliced fresh vegetables from Step 1 to a large serving bowl.

Top with the shredded or cubed chicken, then pour the dressing from Step 3 over everything and toss well to coat all ingredients evenly.

Let the salad sit for 15-20 minutes before serving—this allows the vegetables to soften slightly and the flavors to meld together beautifully.

Step 5: Finish and Serve

• toasted almonds from Step 2
• toasted sesame seeds from Step 2

Just before serving, stir in the toasted almonds and sesame seeds from Step 2.

This timing is crucial—adding them right before serving keeps them crispy and prevents them from becoming soft or soggy from the dressing.

Irresistible Asian Cabbage Salad

Delicious Irresistible Asian Cabbage Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 6 servings

Calories 975 kcal

Ingredients

  

For the salad::

• 16 oz coleslaw mix (I use Dole Classic Coleslaw for the best crunch)
• 1 celery (thinly sliced on a diagonal into 1/4-inch pieces)
• 1 cucumber
• 22 snap peas (sliced into 1/2-inch slivers)
• 1/2 red pepper
• 1/4 red onion
• 1 1/2 cups chicken (shredded or cut into 1/2-inch bite-sized cubes)
• 1/3 cup almonds
• 1.5 tbsp sesame seeds

For the dressing::

• 3 tbsp canola oil
• 2.5 tbsp cider vinegar
• 1/3 cup rice vinegar (I prefer Marukan Seasoned Rice Vinegar)
• 2 tbsp sugar
• 1 tsp salt
• 2.5 tsp soy sauce (I always use Kikkoman Less Sodium)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3/4 tsp sesame oil (toasted variety provides a much deeper nutty aroma)
• 1/4 tsp ground ginger

Instructions

 

• Start by preparing your mise en place to ensure everything is ready before assembly. Thinly slice the celery on a diagonal into 1/4-inch pieces, cut the cucumber into thin matchsticks or half-moons, slice the snap peas into 1/2-inch slivers, thinly slice the red pepper into strips, and finely mince the red onion. I recommend preparing the vegetables in this order so the onion's sharpness doesn't linger on your cutting board and transfer to other ingredients. Place all prepped vegetables in a large bowl as you finish each one.
• While your vegetables rest, toast the almonds and sesame seeds separately in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. This step is optional but I always do it because toasting intensifies their nutty flavor and adds wonderful depth to the salad. Set them aside to cool slightly—you'll add these just before serving to preserve their crunch.
• In a jar with a tight-fitting lid, combine the canola oil, cider vinegar, rice vinegar, sugar, salt, soy sauce, garlic powder, black pepper, sesame oil, and ground ginger. Seal the jar and shake vigorously for 30 seconds until the sugar dissolves and all ingredients are well combined. The dressing should be emulsified and balanced—taste it and adjust the salt or vinegar if needed to your preference.
• Add the coleslaw mix and sliced fresh vegetables from Step 1 to a large serving bowl. Top with the shredded or cubed chicken, then pour the dressing from Step 3 over everything and toss well to coat all ingredients evenly. Let the salad sit for 15-20 minutes before serving—this allows the vegetables to soften slightly and the flavors to meld together beautifully.
• Just before serving, stir in the toasted almonds and sesame seeds from Step 2. This timing is crucial—adding them right before serving keeps them crispy and prevents them from becoming soft or soggy from the dressing.