Crunchy Asian Cabbage Salad

This Crunchy Asian Cabbage Salad is proof that a head of cabbage might be the best bargain in the produce section. It’s cheap, it lasts for weeks in the fridge, and it stays crunchy even after it’s dressed.

Shredded green and purple cabbage, carrots and green onions get tossed in a sweet and tangy sesame dressing, then topped with chopped peanuts for extra crunch.

Because cabbage is so sturdy, this is one of the few salads you can make on Sunday and still enjoy on Thursday. Pack it for lunches or keep a container in the fridge for quick sides.

Add shredded rotisserie chicken or a handful of edamame and it becomes a full meal.

Ingredients and Swaps

• Cabbage: Green and purple, finely shredded. A bag of coleslaw mix is a shortcut.
• Carrots and green onions: For color and crunch.
• Peanuts and sesame seeds: Use sunflower seeds for a nut-free salad.
• Dressing: Rice vinegar, soy sauce, sesame oil, honey, garlic and ginger.

Tips for a Crunchy Cabbage Salad

• Shred the cabbage thin. A sharp knife or the slicing side of a box grater gives fine shreds that soak up dressing.
• Toast the sesame seeds. Two minutes in a dry skillet brings out their flavor.
• Dress it ahead. Unlike lettuce, cabbage improves after 15–30 minutes in the dressing.
• Add the peanuts last. They stay crunchy.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $5.01 from Walmart, $4.76 from ALDI · Per Serving – $0.79 to $0.83

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Crunchy Asian Cabbage Salad

Shredded green and purple cabbage, carrots and green onions tossed in a honey sesame dressing and topped with peanuts. Crunchy, cheap and meal-prep friendly.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 4 cups green cabbage finely shredded
• 2 cups purple cabbage finely shredded
• 2 carrots shredded
• 4 green onions sliced
• ½ cup roasted peanuts chopped
• 1 tablespoon sesame seeds toasted
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 clove garlic minced
• 1 teaspoon fresh ginger grated, optional

Method

 

1. In a jar, shake or whisk together the rice vinegar, soy sauce, vegetable oil, sesame oil, honey, garlic and ginger.
2. In a large bowl, combine the green cabbage, purple cabbage, carrots and green onions.
3. Pour the dressing over the vegetables and toss well.
4. Let sit for 10 minutes so the cabbage softens slightly.
5. Top with peanuts and sesame seeds just before serving.

Notes

• A bag of coleslaw mix is a great shortcut for the cabbage and carrots.
• Swap the peanuts for sunflower seeds to make it nut-free.
• Add shredded chicken or edamame to make it a main dish.
• Crush a package of ramen noodles (without the seasoning) on top for extra crunch.

How to Make It a Meal

Add shredded chicken, edamame or cooked ramen noodles. It’s a good side for Honey Soy Chicken Stir-Fry. Use the rest of the cabbage in Beef and Cabbage Stir-Fry. More ideas are in 12 Cheap Salad Recipes That Actually Fill You Up.

Storage

• Refrigerate dressed salad for up to 4 days. It stays crunchy.
• Keep the peanuts separate and add them just before serving.
• Store extra dressing in a jar in the fridge for up to 1 week.

More budget dinners: 10 Ways to Stretch Ground Beef Into Multiple Meals.

Cabbage Salad Questions

Can I use bottled dressing?

Yes. A sesame ginger dressing works. Our Easy Sesame Ginger Sauce thinned with a little water and vinegar is another option.

How long does a head of cabbage keep?

A whole head keeps for several weeks in the crisper drawer, and a cut one for about a week when wrapped.