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Asian Cabbage Salad

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  • Author: Rebecca Hicks
  • Total Time: 30


This tasty and crunchy Asian cabbage salad is bursting with flavor, and pairs perfectly with the Sesame Chicken Lean Cuisine!



For the Salad

  • 1/2 red cabbage
  • 1/2 green cabbage
  • 3 scallions
  • 4 whole carrots
  • 1 cup shelled edamame
  • 1 bell pepper

For the Dressing

  • 2 Tbsp rice wine vinegar
  • 2 Tbsp olive oil
  • 3 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp garlic, minced
  • 1/2 tsp ground ginger
  • 1 Tbsp sesame seeds


For the Salad

  1. Slice the red and green cabbage into thin strips. Remove the hard, middle pieces. Place the cabbage in a large bowl.
  2. Thinly slice the white parts of the scallions until you get 1 Tbsp of them. Add to the bowl.
  3. Peel then shred the carrots with a grater. Add to the bowl.
  4. Wash then thinly slice the bell pepper. Cut the slices in half, then add to the bowl.
  5. Toss all the ingredients together and set aside.

For the dressing

  1. Whisk all the ingredients together in a bowl until it’s an even color.
  2. Drizzle over the salad and mix until evenly distributed.*
  3. Store leftover dressing in an airtight container in the fridge. I used a small mason jar!


  • *If you want to keep the salad for a few days, only dress the cabbage you are going to eat. This helps avoid the cabbage from getting too soft and soggy!
  • Prep Time: 30


  • Serving Size: 8