Crunchy Asian Red Cabbage Cucumber Salad with Ginger Sesame Dressing

Ingredients

This recipe splits neatly into two prep-friendly components: a zesty, make-ahead dressing and a crisp, fresh salad base.

For the Dressing

  • 3 tablespoons olive oil

  • 2 teaspoons toasted sesame oil (toasted adds deeper, nuttier flavor than unroasted)

  • 1/4 cup rice wine vinegar

  • 3 tablespoons granulated white sugar

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon prepared ginger paste

  • 2 teaspoons prepared garlic paste

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon chili paste (adjust the amount up or down to match your heat preference)

  • 1 teaspoon sesame seeds

For the Salad

  • 1/2 head red cabbage, thinly sliced

  • 1 English cucumber, sliced (cut into rounds or half-moons for easier eating)

  • 2 green onions, thinly sliced (use both the white and green parts)

  • 1 small bunch fresh cilantro, roughly chopped

Step-by-Step Directions

  1. Prep the dressing first: Add all the listed dressing ingredients to a lidded glass jar. Whisk the mixture vigorously until everything is fully combined and the sugar dissolves completely, then seal the jar tightly. Store the dressing in the refrigerator to chill and let the flavors meld until you're ready to assemble the salad. This dressing keeps well for up to 1 week, so it’s perfect for prepping ahead for meal prep.

  2. To assemble the salad: Add all prepped salad ingredients (cabbage, cucumber, green onions, and cilantro) to a large mixing bowl, and toss gently to mix evenly. Start by drizzling small amounts of dressing over the salad, adding it incrementally by the teaspoon to avoid overdressing. Toss to coat evenly, taste a bite, and add more dressing only if you want extra flavor or moisture. Serve immediately for the crispiest texture.