Easy Ginger Sesame Cabbage Salad
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 0 minutes
Cabbage Is the MVP You’re Sleeping On
Cabbage is the versatile ingredient you didn’t know you needed in your kitchen arsenal. Cheap, easy to prep, and ready to shine in recipes like my Ginger Sesame Cabbage Salad.
This blog is all about giving cabbage the spotlight it deserves while adding in some top-tier tips to shop for it, store it, and work your magic with it—especially if you’re new to cooking or if you want to get better at prepping cabbage.
Why? Because Science
Here’s a little insider knowledge I picked up while learning about kimchi-making: curing cabbage. When you toss cabbage with a mix of salt and sugar, you’re essentially triggering a small-scale version of what happens in the fermentation process.
Salt draws out excess moisture through osmosis, which not only softens the cabbage but also intensifies its natural sweetness. The sugar, meanwhile, balances the saltiness and encourages a gentle breakdown of the cell walls, making the cabbage more tender and flavour-absorbent.
This technique is why kimchi gets that addictive, tangy crunch—although in this case, we stop short of full fermentation. For my Ginger Sesame Cabbage Salad, curing creates the perfect texture while allowing the cabbage to soak up that umami-packed dressing like a sponge. It’s science, but it’s also just really, really tasty.
Ingredients:
Salad:
400 g (4 cups) green cabbage, shredded
1 large carrot, julienned or shredded
1 medium red onion, thinly sliced
2 spring onions, sliced diagonally
15 g (2 tbsp) fresh coriander leaves, roughly chopped
15 g (2 tbsp) sesame seeds, toasted
Curing Mixture:
15 g (1 tbsp) salt
15 g (1 tbsp) sugar
Dressing:
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) sesame oil
15 ml (1 tbsp) rice vinegar
10 ml (2 tsp) honey or maple syrup
1 clove garlic, minced
5 g (1 tsp) freshly grated ginger
10 ml (2 tsp) lime juice
Optional: a pinch of chilli flakes for heat
Tools Needed:
A sharp chef’s knife or mandoline
A large cutting board
A large mixing bowl
A whisk or fork
A Colander and salad spinner
Method:
1. Prepare and Cure the Cabbage
Remove wilted or tough outer leaves from the cabbage.
Slice the cabbage into thin shreds using a knife or mandoline.
Toss cabbage with 1 tbsp salt and 1 tbsp sugar in a large bowl. Let sit for 10-15 minutes to draw out moisture.
Rinse under cold water and pat dry with a clean towel or salad spinner.
2. Prepare the Vegetables
Peel and julienne or grate the carrot; add to the cured cabbage.
Thinly slice the red onion and trim and slice spring onions diagonally.
Wash and chop coriander, reserving some for garnish; mix the rest into the bowl.
3. Toast Sesame Seeds and Make Dressing
Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant.
Whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, lime juice, and chilli flakes in a bowl. Adjust seasoning to taste.
4. Assemble and Serve
Toss vegetables with half the dressing, adding more gradually to avoid overdressing.
Sprinkle toasted sesame seeds over the salad and toss lightly.
Garnish with reserved coriander and sesame seeds before serving.
Eugene’s Extra Tips:
Look for Dense, Firm Heads: If it feels like a softball in your hand, you’ve got a winner. Squishy or spongy? Hard pass.
Check the Stem: A fresh cabbage has a moist, healthy-looking stem. Dry, brown or cracked? It’s been sitting on the shelf way too long.
Weight Test: Heavier heads = fresher cabbage. It should feel heavy for it’s size.
Know Your Season: Winter and early spring are when cabbage is when cabbage is sweet and full of flavour.
Storage: Store your unwashed cabbage in the fridge’s crisper drawer, loosely wrapped. It’ll last up to two weeks. Only used half? Wrap the cut side tightly in plastic or stash it in an airtight container to keep it from drying out.
If your cabbage is limp and old, dunk it in ice water for 15 minutes after you cut it to revive it to crispy again.'
Crispier Cabbage: Adjust the curing time based on your texture preference. For extra crunch, keep curing time short.
Taste Before Adding More Salt: The cured cabbage will have a slight residual saltiness. Taste the salad before adding additional salt.
Versatility: Add protein like grilled chicken or tofu for a more substantial dish.
Stabilize Your Cutting Board: Place a damp kitchen towel or non-slip mat under your cutting board to keep it steady while slicing cabbage. This ensures safety and precision.
Don’t Skip the Rinse: After curing, rinse the cabbage thoroughly and pat it dry. Leftover salt can overpower the dressing.
Use a Salad Spinner: Drying cured cabbage in a salad spinner helps the dressing cling better to the leaves, avoiding a watery salad.
Dress Gradually: Add the dressing a little at a time, tossing between additions, to avoid overdressing. You can always add more, but you can’t take it away!
Double the Batch: The cured cabbage holds well in the fridge for a day or two. Prep extra for easy salad meals later in the week.
Heat the Dressing for Depth: Warm the sesame oil slightly before whisking it into the dressing for an extra toasty aroma.
Chill the Salad Before Serving: Let the assembled salad sit in the fridge for 10–15 minutes before serving. This step lets the flavours meld beautifully.
Experiment Fearlessly: Try swapping lime juice for lemon, adding a dash of fish sauce for umami, or tossing in chili flakes for extra heat. Small tweaks can lead to big wins!
Ready to Cook?
Whether you’re a cabbage newbie or a long-time fan, this Ginger Sesame Cabbage Salad is your chance to see how amazing cabbage can be. Try the recipe, and let me know how it turns out—did the cabbage win you over? Drop your thoughts in the comments or tag me @the_eugefood on socials.
You’ll Also Love These
Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
