Ginger-Sesame Cabbage Salad with Toasted Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing, crunchy salad inspired by Korean kimchi flavors—no fermentation needed—to practice 'I prefer milder flavors' requests at restaurants. This asian-inspired salads (vegetarian) ready in about 10 minutes pairs shredded Napa cabbage, Toasted almonds, Rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 195 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (8 ratings) Prep: 10 min Serves 2 Asian cuisine 195 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 cups shredded Napa cabbage in a large bowl. Add 1 tbsp rice vinegar and toss vigorously with clean hands for 1 minute until cabbage softens slightly and releases liquid.
  2. Step 2: In a small bowl, whisk together 1 tbsp sesame oil, 1 tsp soy sauce, and remaining 1 tbsp rice vinegar until emulsified and slightly thickened.
  3. Step 3: Pour the dressing over the cabbage and toss until every shred is coated. Let sit for 5 minutes to allow flavors to meld and cabbage to become tender-crisp.
  4. Step 4: Divide salad onto plates, top with 1/4 cup toasted almonds, and serve immediately while the almonds are still warm and crunchy.

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Frequently asked questions

How long does Ginger-Sesame Cabbage Salad with Toasted Almonds take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Sesame Cabbage Salad with Toasted Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded napa cabbage from drying out.

Can I substitute ingredients in Ginger-Sesame Cabbage Salad with Toasted Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Sesame Cabbage Salad with Toasted Almonds for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ginger-Sesame Cabbage Salad with Toasted Almonds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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