Sesame Ginger Cabbage Salad

Annete's Cooking

There’s something about the combination of crunchiness and Asian flavors in this salad that keeps everyone coming back for more … and more. Sweet and zesty, there’s nothing quite like it.

Sesame Ginger Cabbage Salad

I tried this salad for the first time at a work potluck luncheon. I loved the crunchiness immediately, because somehow hearing what I eat makes me want to eat more. The flavors, though, were not what I would have expected from an Asian-inspired dish. So naturally, when I made it at home for the family, I doctored it up just a bit.

This salad is easy enough to make. Throw all the dry ingredients in a large mixing bowl and toss with a dressing made of oils and seasonings. I really do believe that the choice of sesame oil and ginger make all the difference. I’m not usually a brand loyal consumer; however, I always trust in the flavors of Kadoya Sesame oil and Spice World squeeze minced ginger.

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  • This salad makes a wonderful side dish, and its flavors are perfect for teriyaki, stir-fry, or other Asian-inspired dinners.
  • Makes a great hors d’oeuvres when served in individual cups like these Old-Fashioned Tumblers.
  • Add the previous night’s leftover meats like grilled chicken, pork, or steak to the top of this salad for a quick mustgoes meal. I recommend warming meat separately before adding to the salad.
  • You can make this salad a day ahead, if needed. To do this, add your cabbage, onions, sunflower seeds, and almonds to an airtight container and store in the fridge. Keep your crushed Ramen noodles in a separate container or baggie in the fridge. Make your sauce in a closeable jar or container, and store on the counter overnight. Toss all ingredients together in a large mixing bowl when you’re ready to eat.
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  • Consider using Kadoya Sesame Oil and Spice World Squeeze Ginger for this recipe. You won’t be sorry.
  • If you have cilantro on hand, add about ½ cup to your salad for extra pop in flavor.
  • Can’t find coleslaw mix. No worries. Chopped cabbage and an 8-ounce bag of shredded carrots make a terrific substitute.
  • Use the entire green onion from the white bottoms all the way to the green tops (removing the roots and wilted parts, of course).
Sesame Ginger Cabbage Salad

Sesame Ginger Cabbage Salad

Recipe by Annette (•‿•)

A little spin on the traditional Asian cabbage salad recipe that’s been around for a while. Sweet and zesty, there’s nothing quite like it.

Course: SaladCuisine: Asian


Prep time


Total time


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  • 2 16-ounce 2 packages chopped coleslaw mix

  • 2 bunches 2 green onions, chopped

  • 4 ounces 4 shelled sunflower seeds

  • 6 ounces 6 slivered almonds

  • 2 packages 2 beef flavored Ramen noodles

  • 2/3 cup 2/3 vegetable oil

  • 1/2 cup 1/2 sugar

  • 1/3 cup 1/3 vinegar

  • 3 tablespoons 3 soy sauce

  • 1/4 cup 1/4 sesame oil

  • 1 tablespoon 1 ground ginger


  • Combine oil, sugar, vinegar, soy sauce, sesame oil, and two Ramen seasoning packets in medium mixing bowl.
  • In large mixing bowl, add coleslaw, onions, sunflower seeds, almonds, and crushed ramen noodles. Toss with dressing to coat evenly.
  • Serve and enjoy!

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