Crunchy Cabbage Slaw with Sesame Ginger Dressing

This salad was PERFECT! Crunchy, flavorful, and easy to make, great for a hot summer night. I bought a rotisserie chicken and used the breasts from that. This salad came together in about 10 minutes. Thank you for the great recipe.

This is a solid recipe! I felt it needed a few additions to make the flavors really pop. I chose to add some red chilis, lime juice, cilantro, mint, orange segments & wonton strips. Also buying the pre-packaged coleslaw salad mix which includes red & green cabbage and carrots was a huge time saver!

This was delicious! I followed the recipe except I did not have red cabbage or Napa, so I used regular cabbage. I did not have green onions, so just omitted the onion. Would definitely make it again with the proper ingredients, still my husband and I thought it was great!

Very yummy! I cooked tamari tempeh slices to go with it and added red bell pepper and edamame. The dressing is amazing!

This was delicious. I used low sodium tamari, large garlic cloves (because I love garlic) and I added some red pepper flakes, for an extra kick. This was so good. This recipe had just the right of spices. And the red pepper flakes made the flavors explode. Can’t wait to make this again. Thank you for sharing!

This was so delicious and perfect for summer. I added a red bell pepper and added some herbs (cilantro, Thai basil and mint). I used a rotisserie chicken to make it quick. For sauce I used 2 garlic cloves, one tbs of toasted sesame oil and added a tbs of Chinese sesame paste. Love that this didn’t have peanut butter – wonderful, and light sauce. Will definitely come back to this time and time again.

This recipe was so simple and delicious. I added mandarin orange slices and omitted the chicken. so tasty!!

Loved this recipe! Really easy to throw together as a filling lunch or quick dinner. Will be making again!

All the raw garlic in dressing really ruined/overpowered the salad. If you don’t love lots of raw garlic I would skip that. I’ll try remaking it using garlic powder instead.

Made this for lunch with rotisserie chicken left overs and oh wow! what a great delicious salad! love love love!

Boom! MB strikes again 🤩Can’t get enough of this! It’s SO easy and delicious! I did a little experimenting with it and served the shredded chicken on top, which I flavoured with Lao gan ma crispy chilli oil and preserved black beans, and tahini! Not sure why I wanted to add the tahini but it actually worked really well with everything! Im keeping this as one to remember and use often!

This recipe is so amazing! I chopped up sea weed to top as a garnish. The onions were too much though. I went back to the recipe to check the onion qty to make sure I did it right. Just garnish with a little green onion it overwhelms the deliciousness of the salad.

I have to have made this recipe 5 or 6 times now – sometimes I cheat and grab pre-made shredded chicken, which makes it come together even faster. The most time-consuming part is peeling and grating the ginger for me – haha. It’s a perfect ten, everytime. Works great for meal prep if you leave the carrots, dressing, & nuts+seeds separate until right before eating. Love a salad that stays crisp for a day or two for lunches. 10/10 for me dawg

Made this tonight and followed recipe exactly. I’m a fan of big salads and this did not disappoint. I like the commenter’s idea of using leftovers in tortilla or i might try rice paper.

Love this recipe! I’ve made it several times, either with chicken or, as a substitute, with silken (soft) tofu. It can easily be shredded with two forks. Both versions work great :)

Used it as a marinate. It’s deliciously spicy!

First dish thats ever made me excited to eat cabbage. This salad is great. I Prep all the components separate and throw them all in a tortilla for a portable lunch all week because small children appearently need my attention and eating a salad takes way to long! I add a bit of tahini to the sauce to make it less drippy portable mode.

This is one of our favourite meals, kids included. Thank you!

I made the recipe as written, and used pan-fried tempeh as the protein source. It was absolutely delicious! A much healthier version of a popular recipe in Australia that uses crispy fried noodles (I think you call them fried ramen). I reckon it would also be amazing with some cooked rice or soba noodles in it as well for something more filling. Let’s be honest, you could put that dressing on most things!

I will be making this again and again for a healthy lunch (I’m thinking with marinated tofu and a topping of Asian crispy shallots next time) and to take to parties and BBQs!

This salad is so good , I literally can’t stop making it!

This was wonderful – I had to use cashews, regular green cabbage and air-fried tofu and my husband said it was the best way he has ever had cabbage! We will keep this in rotation. We enjoyed it next to a bowl of wonton soup, and the leftovers for lunch the next day were divine. Thanks for taking the time to share this amazing recipe with us!!

The dressing is pure gold! Followed the recipe to a T, except I cooked my chicken breasts in an instant pot which made this already easy recipe even easier. Fantastic healthy meal prep for the week!

This is simple and delicious. You can prep a lot of the ingredients before hand and then just mix it. Didn’t have any green onion so I used thinly chopped red onion.

We made this with a kale/cabbage salad bag from Trader Joe’s and it was delicious – the dressing is to die for and the toasted almonds add such a nice crunch! We will definitely be adding this to our rotation.

I love this recipe so much. It reminds me of a much less health-conscious recipe my mom made growing up. I did end up adding a lot more cabbage (about 2 1/2 more cups) than what the recipe called for, because it was a little saucy for my taste. The toasted sesame seeds and almonds really take it to the next level. I will definitely be returning to this recipe.

Delicious. The dressing is so good! It would go well on just about any salad. I also tried your peanut sauce for the first time. I paired them both on the salad when I made it the second and third time. They went well together!

This is a super easy, healthy weeknight dinner. The sauce is so flavorful, however the chicken was bland. I would suggest adding some flavor to the poaching liquid. Next time I will probably add a veggie bouillon cube, or at least some salt and pepper.

This was fresh, tangy, and delicious! Instead of chicken I used some thinly sliced tempeh sauted in a little olive oil and soy sauce. I also added a Tbsp of white miso to the dressing. I like how it came together quickly using ingredients I mostly already had on hand and the leftovers pack up nicely for lunch the next day. Will definitely plan on including this in my regular rotation.

Just made this tonight for the first time – amazing! Subbed toasted cashews for almonds and added cilantro. This recipe is definitely going into our monthly rotation. Thank you!

This is a quick and fabulous (and affordable) recipe with or without meat. I cheat by using prepackaged shredded cabbage. Good with both coconut aminos or tamari. I do cut down a bit on the green onion. Something different to take to a party. Thank you, once again, Minimalist Baker for another great recipe to add variety to my life.

This was so easy and delicious! I kept the salad and the dressing separate, which kept the salad crispy. It was so nice to have a healthy, delicious lunch everyday! I used soy sauce instead of the aminos, which was definitely my mistake. I’ll be using the coconut aminos in the future!

So good, I subbed shredded Brussel Sprouts for the Napa Cabbage.

I made this last night! I made the chicken for my husband, but for me, I subbed portabella mushrooms. It was ridiculously delicious. Your recipes are making clean eating the opposite of torturous ?

Delicious!

Delicious! We had it twice this past week, both with the miso paste coated garbanzos and pulled chicken. I used honey instead of maple syrup in the dressing and added red pepper and avocado to the salad! I will definitely make this recipe again!
thank you

I made this vegan using Oumph! meat substitute and it worked perfectly!

I saw this in my email today and knew I needed to make it tonight because I had all the ingredients. The only thing I did differently was use packaged coleslaw mix and I also added a few Craisins. Because I used leftover chicken it was a really quick and easy meal. I love it! So good. Will definitely make again.

Customizable and super tasty! I wanted to make this for lunch today and didn’t have time to run to the store, so I used what I had on hand, subbing shredded kale plus other veggies for the cabbage. I just quick chopped a carrot, couple stalks celery, some broccoli, half a small yellow onion, and pulsed them a few times in my food processor until they were uniform, before adding to the kale. I also used boneless chicken thighs that I cooked up in the instant pot instead of breasts. I subbed in 1 T of tamari for some of the coconut aminos because I tend to like things saltier! And I added a squeeze of sriracha as well. I was too lazy to toast the almonds and sesame seeds. It came out GREAT! Super satisfying with a nice crunchiness. Loved the almonds in there. This one is definitely going into regular rotation.