Recipe

Sesame Cabbage Salad

A crunchy cabbage salad with a sweet-tangy sesame dressing, toasted almonds, and big texture that holds up for picnics and weeknights (especially when you toss it right before serving).

By Matt Campbell

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4.8

A large serving bowl filled with crunchy cabbage salad tossed in a glossy sesame soy dressing, topped with toasted sliced almonds and green onions on a bright kitchen counter

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This is the salad I make when I want people to stop hovering around the chips and actually eat something green. It is crunchy, glossy, a little sweet, a little tangy, and packed with those toasted-sesame vibes that make you keep going back for “just one more fork.”

A lot of folks grew up calling this Oriental dressing salad. These days you will also hear it called a sesame cabbage salad or Asian-inspired crunchy slaw. Name aside, the game is the same: crisp cabbage, a bright sesame soy dressing, and toppings that snap, crackle, and basically refuse to be boring.

Green cabbage, red cabbage, shredded carrots, sliced green onions, almonds, ramen noodles, sesame oil, rice vinegar, soy sauce, and sugar arranged on a clean kitchen counter

Why It Works

Big crunch, low stress: The cabbage stays crisp when you keep the dressing and toppings separate until serving.
A dressing that hits all the notes: Rice vinegar for tang, soy sauce for savoriness, sesame oil for depth, and a little sugar to round it out.
Make-ahead friendly: Prep everything in advance, then toss right before serving so the noodles and almonds stay crisp.
Flexible: Add shredded chicken, edamame, or mandarin oranges depending on the vibe.

Yield: Makes about 10 to 12 cups of salad (volume will vary based on how tightly your cabbage is packed).

Pairs Well With

Storage Tips

Best move: Store the salad base and crunchy toppings separately from the dressing. Then toss what you need, when you need it. That is how you keep the crunch.

Dressing: Refrigerate in a jar for 5 to 7 days. Shake hard before using, and refrigerate promptly after making.
Salad base (cabbage mix and green onions): Refrigerate airtight for up to 3 days.
Crunchy toppings (toasted almonds and ramen): Let them cool completely first (steam is the enemy), then store airtight at room temp for up to 3 days.
Already dressed salad: It is still tasty the next day, but the crunch softens. Aim to eat within 24 hours.

If leftovers feel a little sleepy, wake them up with a squeeze of lime or an extra splash of rice vinegar and a fresh handful of almonds.

Common Questions

What is “Oriental dressing” made of?

In this style of salad, it usually means a sweet-tangy sesame soy vinaigrette. Here it is rice vinegar, soy sauce, neutral oil, toasted sesame oil, sugar (or honey), garlic, and a little ginger. Bright, savory, and addictive.

Can I make this salad ahead of time?

Yes. Prep everything up to 1 day ahead, but keep the dressing and crunchy toppings separate. Toss right before serving for peak crunch. Once it is dressed, it will soften as it sits (still tasty, just less snap).

Do I have to use ramen noodles?

Nope. They are classic because they are cheap and wildly crunchy. Swap with crispy chow mein noodles, toasted sunflower seeds, or extra almonds.

How do I keep it from getting soggy?

Two rules: toast your toppings, and do not dress the salad until the last minute. If you are transporting it, put dressing in a jar and toppings in a bag, then toss on-site like a little salad gremlin. It works.

Can I make it gluten-free?

Yes. Use tamari or coconut aminos instead of soy sauce, and skip ramen or use a gluten-free crunchy topping (toasted seeds or rice noodles that you crisp in a skillet).

What protein goes well with it?

Rotisserie chicken, grilled shrimp, baked tofu, or shredded pork all work. This salad loves company.

Any allergy notes?

This one includes common allergens: sesame and tree nuts (almonds). Ramen noodles typically contain wheat. If you need to, swap almonds for toasted pumpkin seeds and use a gluten-free crunchy topping.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small bowl or mason jar with lid (for shaking dressing)
Whisk (optional if using a jar)
Dry skillet (no oil needed, for toasting almonds, ramen, and sesame seeds)
Chef’s knife and cutting board
Measuring cups and spoons

I started making this kind of crunchy cabbage salad because I wanted a side that felt like effort, but secretly was not. The first time I brought it to a get-together, I watched it disappear faster than the “real” entrée, and I knew I had a keeper. Now it is my go-to when I want something bright and bold that can survive the ride to the party, as long as I keep the dressing and crunch separate until go-time. Also, the toasted ramen situation is pure joy. It is chaotic, snacky, and somehow still counts as salad.