Why You'll Love This Cabbage Crunch Salad
This isn't a soggy, mayo-heavy slaw — it's the Asian crunch salad version, dressed in a vinaigrette built on Greek extra virgin olive oil, nutty toasted sesame oil, and our single-estate white balsamic vinegar. The white balsamic does serious work here — it's slightly sweeter than apple cider vinegar, milder than rice vinegar, and the natural acidity actually softens the cabbage just enough to make every bite tender-crisp instead of harsh. Plus the salad gets better sitting in the fridge for a few hours. It's vegan as written, gluten-free, naturally low-calorie, and travels in a bowl without falling apart — three of the four most-asked-for things in a make-ahead salad.
How to Make Cabbage Crunch Salad
Ingredients for Cabbage Crunch Salad
For the Salad:
- 1 head green cabbage, finely shredded (if you want to get real fancy, use half red cabbage and half green)
- 2 cups carrots, cut into matchsticks
- 1 cup fresh cilantro, chopped
- 1/2 cup sliced green onion
- 1–2 cup roasted cashews
Dressing:
- 1/4 cup Healthy Harvest Greek extra virgin olive oil can use any other oil as well)
- 3 tablespoons Healthy Harvest White Balsamic Vinegar
- 2 tablespoons sesame oil
- 1 teaspoon salt
Optional add-ins
- 2 cups edamame (I use frozen)
- crunchy chow mein noodles
- chicken, shrimp, or tofu
Instructions
1. Combine all the salad ingredients in a large bowl.
2. Combine the dressing ingredients in a mason jar and shake well.
3. Pour the salad dressing over the veggies and enjoy!
Notes
You can make this salad ahead of time, but if you want it as crunchy as possible, wait to add the dressing and cashews until right before you serve. Once it's dressed, it will stay fresh in the fridge for several days, but it becomes more like a slaw as the cabbage marinates in the dressing.
What to Serve with Cabbage Crunch Salad
This salad is a flexible side and a great base for protein. Pair it with:
- A bowl of 30-minute veggie pho for an Asian-leaning dinner
- Grilled shrimp, salmon, or chicken thighs straight off the grill
- Marinated olives and nuts for an easy graze-and-snack lunch
- Alongside our golden glow salad for a salad-bar dinner
FAQ
What are the ingredients in crunchy cabbage salad?
The base is shredded green cabbage, matchstick carrots, cilantro, green onion, and roasted cashews. The dressing is built on extra virgin olive oil, white balsamic vinegar, toasted sesame oil, and salt — that's the whole list. Optional add-ins include edamame, crispy chow mein noodles, or a protein like shrimp, chicken, or tofu.
Is cabbage crunchier than lettuce?
Yes — cabbage is significantly denser and lower in water content than lettuce, which is why it holds its crunch in dressings for days while lettuce wilts within hours. That's exactly why it's the right base for a make-ahead crunch salad.
How do I keep cabbage salad crunchy?
Store the dressing, salad, and cashews separately and combine just before serving. If you've already dressed the salad, refrigerate it covered — it'll soften slightly but stay crunchy for 2–3 days. Avoid salting the cabbage directly (it draws out water and turns it limp within an hour).