Sesame Cabbage Salad


Last Updated on March 21, 2024

Crunchy sesame cabbage salad is a simple and delicious side dish to serve with dinner this week! Made with green cabbage, a homemade sesame dressing and crunchy toasted nuts & seeds.

sesame cabbage

Sesame Cabbage Salad

This simple sesame cabbage salad is one of my favorite side dishes for an easy weeknight meal. It gets better the longer it sits, and truly pairs well with so many main courses. I love a side dish that’s versatile and keeps well in the fridge for a few days, and this crunchy cabbage salad hits all of those marks. Plus it’s ready in 20 minutes or less!

Serve this with my Feta Stuffed Salmon or Chili Lime Chicken for a flavor-pack meal.

This salad has the right balance of savory and sweet, with the perfect crunch from nuts and seeds. I love it over a salmon rice bowl, or even tacos with a homemade sriracha mayo.

sesame cabbage salad

What You’ll Need To Make This Cabbage Salad

This recipe comes together so easily. Here’s what you’ll need-

  • Green cabbage– I used two bags of pre-shredded cabbage, but you can shred your own head of cabbage
  • Fresh scallions and dill
  • Nuts & seeds– I used sliced almonds, raw cashews and sesame seeds
  • Homemade sesame dressing– a simple dressing made from toasted sesame oil, soy sauce, honey and a few other simple ingredients

Make it a meal

This salad keeps its crunch for a few days, so I love serving it throughout the week in different ways. Here are some of my go-to main courses to serve it with-

  1. Hot honey salmon bites
  2. Add veggies to fish tacos
  3. Bulk up the veggies in burrito or wrap
  4. Serve over a chicken bowl with rice

This cabbage salad is simple to make and has the best combination of flavors. I can’t wait for you guys to try it! 

More easy side dishes to try:

Harissa Roasted Carrots

Beet Whipped Feta with Roasted Cauliflower

Sesame Chipotle Roasted Sweet Potatoes

Sesame Cabbage Salad

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Course: Sides


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  • Two Two 10-oz bags shredded green cabbage, or 1 small head finely shredded or sliced

  • 1/3 cup 1/3 dried cranberries

  • 1/3 cup 1/3 raw cashews

  • 1/3 cup 1/3 sliced almonds

  • 2 tbsp 2 sesame seeds

  • 2 tbsp 2 fresh dill, chopped

  • 2 2 scallions, finely chopped

  • Sesame Dressing
  • 3 tbsp 3 low-sodium soy sauce or coconut aminos

  • 2 tbsp 2 rice vinegar

  • 2 tbsp 2 toasted sesame oil

  • 2 tbsp 2 honey

  • 1 tsp 1 grated garlic

  • 1 tsp 1 grated ginger

  • Salt & pepper


  • Prepare your dressing by adding all of the ingredients together to a small jar or bowl and shaking or whisking together until smooth.
  • Add the shredded cabbage to a large salad bowl and toss together with the dressing. Set aside while you toast the nuts and seeds.
  • Heat a small pan over medium heat and add in the sesame seeds, cashews and almonds (without oil). Toast the nuts for about 5 minutes on medium heat, until they begin to brown and are fragrant. Toss every minute to avoid burning the nut mix.
  • Add the toasted nuts to the cabbage with the dried cranberries, dill and chopped scallions
  • Toss together to combine. The longer the salad sits, the more flavor the cabbage absorbs so you can prepare this up to 1-2 days before serving.
  • Keep leftovers refrigerated for up to 5 days.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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