Cashew Asian Cabbage Salad Recipe

If you’re looking for a cabbage salad recipe that’s as pretty as it is delicious, you’ve found it! This Cashew Asian Cabbage Salad is packed with crunchy raw veggies and topped with a homemade ginger dressing that is so good, you’ll want to put it on everything.

The best part? There’s zero cooking involved. This is a completely raw salad — no stove, no oven, no heat at all. Just chop, mix, and toss! It comes together in about 15 minutes, and it’s ready to eat right away or can chill in the fridge until you need it. Whether you’re making lunch for yourself or bringing a dish to a potluck, this red cabbage salad is always a showstopper.

Why I Love This Recipe

The story behind this salad is kind of sweet. I volunteer at a local elementary school every Tuesday as part of a mentoring program. One of the women who works there brings the same lunch every single day — a simple cabbage salad she throws together at home. Every time I saw it, the colors just popped — deep purple, bright orange, vivid red. I knew I had to make my own version!

What started as curiosity turned into one of my absolute favorite recipes. I ended up eating it twice a day for a whole week and never got tired of it. That’s saying something! The ginger sesame vinaigrette brings everything together in this light, tangy, slightly sweet way that just works. My husband loves it alongside grilled chicken or a big sandwich, and I love it straight from the fridge as a quick lunch.

This Asian cabbage salad is also a great make-ahead dish. It actually gets better after it sits in the fridge for a bit, because the veggies soak up that amazing ginger dressing. Even after a couple of days, it stays crunchy and fresh-tasting. It’s one of the most colorful salad you’ll ever make.

Ingredient Tips

Let’s talk about what makes this red cabbage salad so special! Here are a few notes on the key ingredients:

Red Cabbage: The star of the show! Red cabbage stays crunchy even after it’s been dressed, which is why it works so well in this raw salad. Look for a head that feels firm and heavy. You’ll need about half a medium head to get 8 cups shredded. Green cabbage works great too — or use half of each for a fun two-tone look!

Fresh Ginger: Please don’t skip the fresh ginger in the dressing! It’s what gives this ginger dressing its zing. You can find it in the produce section — just peel a small piece and grate it right into the dressing. Ground ginger is not the same and won’t give you that bright, fresh flavor.

Wasabi Paste: Don’t be scared of this one! You only use 1/4 teaspoon, so it just adds a tiny bit of warmth to the ginger dressing without making it spicy. It’s usually found in the Asian foods aisle or near the sushi section of your grocery store.

Cashews: Use whole, roasted cashews and chop them yourself. Pre-chopped cashews tend to be dry and dusty. The key tip here is to add them at serving time only — NOT mixed into the salad bowl. This way they stay nice and crunchy instead of getting soggy!

Rice Wine Vinegar: This is mild and slightly sweet, which balances out the ginger dressing perfectly. If you can’t find it, white wine vinegar works as a substitute.

Sesame Seeds: Use roasted sesame seeds if you can find them — they have a much nuttier, richer flavor than raw ones. You can find them in the Asian foods aisle.

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Pro Tips for the Best Asian Cabbage Salad

A few things I’ve learned from making this cabbage salad recipe over and over:

Shred the cabbage thin. Thinner shreds mean every bite gets coated in that delicious ginger dressing. A sharp knife, mandoline, or box grater makes this easy.

Make it ahead! This salad is even better the next day. The ginger dressing soaks into the veggies and the flavors blend together beautifully. Or you can dress it right before serving. Make it the night before a party and you’ll be stress-free the next day.

Save the cashews for last. Always sprinkle the cashews on individual servings right before eating. If you toss them in the whole salad bowl, they’ll get soft and lose that wonderful crunch.

Taste the dressing before you pour. Everyone’s ginger preference is different! If you love a strong ginger flavor, add a little extra. If you want it milder, start with half a teaspoon and work up. If it’s heat your looking for, more wasabi paste. Careful here, because the heat isn’t instant. It builds after it’s added.

Use a big bowl. This recipe makes a generous amount — 12 servings! You’ll want lots of room to toss everything together without making a mess.

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How to Serve This Salad

This Asian cabbage salad is wonderfully versatile. Here are some of my favorite ways to serve it:

Serve it as a side dish next to grilled Thai chicken sandwich, Baby Back Ribs, or Blackened Salmon. The light, tangy ginger dressing is a perfect contrast to something rich off the grill.

It’s also amazing as a light lunch on its own — just pile it into a bowl and top with a generous handful of cashews.

For a potluck or cookout, bring it in a big bowl and let people serve themselves. It travels really well and doesn’t wilt like a lettuce salad would.

Want to make it a main dish? Add grilled shrimp, sliced rotisserie chicken, or even some crispy tofu right on top!

To serve, just spoon it into bowls or onto plates and sprinkle chopped cashews over the top right before eating. That’s it — no heating required!

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How to Store It

Store this red cabbage salad in an airtight container in the refrigerator for up to 4 days. The cabbage and carrots hold up really well, so don’t worry about it getting wilted.

This salad does NOT freeze well — the raw vegetables would turn mushy when thawed, so skip the freezer on this one.

If you’re making it ahead of time, go ahead and toss everything with the ginger dressing and store it all together — the flavors just get better! Just keep the cashews separate in a small zip-top bag and add them when you serve.

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Fun Variations to Try

Mixed Cabbage Version: Use half red cabbage and half green cabbage for a fun color combo and a slightly milder flavor.

Add Edamame: Toss in a cup of shelled edamame for extra protein. It makes this raw salad even more filling and satisfying.

Make It Spicier: Love heat? Add a teaspoon of sriracha or a pinch of red pepper flakes to the ginger dressing for a spicy kick.

Swap the Nuts: No cashews on hand? Sliced almonds or chopped peanuts are delicious substitutes and still give you that great crunch.

Lower Sugar Option: Replace the 1/4 cup of sugar in the ginger dressing with 2 tablespoons of honey or stevia according to your taste.

Add Mandarin Oranges: Toss in a drained can of mandarin oranges for a little sweetness that pairs beautifully with the ginger sesame vinaigrette.

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Ready to Make It?

This Cashew Asian Cabbage Salad with ginger dressing has earned a permanent spot in my recipe rotation, and I hope it earns one in yours too! It’s crunchy, colorful, ready in 15 minutes, and works for everything from weekday lunches to weekend cookouts. The homemade ginger sesame vinaigrette is truly the secret weapon here — once you try it, you’ll want to drizzle it on everything.

If you make this red cabbage salad, I’d love to hear what you think! Please leave a comment below and — if you loved it — a five-star rating would mean the world to me. It helps other home cooks find this recipe too!

Related Recipes You’ll Love

If you’re a fan of this cabbage salad recipe, here are a few more that I think you’ll enjoy!

Our Asian Soba Noodle Salad and Chopped Thai Salad has those same bold Asian-inspired flavors you love here, but with hearty noodles that make it a full meal on its own.

If you’re craving another bright, colorful salad, my Cherry Chipotle Salad is sweet, smoky, and totally unique. And like our Quinoa Black Bean Salad, it’s perfect for summer entertaining.

And if you love the freshness of raw vegetables, check out my Tomato Mozzarella Salad — it’s another no-cook salad that’s loaded with fresh flavors and comes together just as quickly!

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

Originally published: February 17, 2016. Updated: February 20, 2026 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.