Asian salad – Datoxinista

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As a bestseller author and recipe testing perfectionist, I spent a lot of time figuring out the issues with most cabbage salads.

Usually, cabbage Positive to water flow When it sits in salad dressing. This doesn’t necessarily affect the overall flavor, but it will make the coleslaw look soft and unattractive. (This is not ideal if you want to use it as part of your meal preparation procedure.)

The secret is to do some preparations – Literally, one step– Before making dressing. If you are willing to take this extra step, you will be rewarded with a cabbage salad with less water.

Just as easy.

Follow the instructions below and you will have the best Asian coleslaw you have ever tasted. As a side dish or as a burger and tacos as a side dish. It almost makes everything better!

Asian salad served in a white bowl with a fork.

Asian salad ingredients

Like most salads, the seasoning will come from 90% of the flavor. This is made with rice vinegar, toasted sesame oil, tortillas (gluten-free soy sauce), honey, garlic, ginger and red pepper slices.

As far as vegetables are concerned, use classic coleslaw staples such as green cabbage and carrots. Alternatively, you can also use a mixture of coleslaw in the store for convenience! Add chopped shallots and fresh coriander for added flavor.

If you have napa cabbage or beetroot head, that will work too.

Cabbage, honey, carrots, green onions, red pepper flakes and coriander are marked with coriander on a white plate.

Craving a crunchy Asian coleslaw recipe?

You can add sliced almonds or crispy ramen noodles for more texture.

How to make a salad of Asian cabbage

Here’s the secret to a cabbage salad with less water: Add cabbage first! This technique is also common when working with other water vegetables like zucchini or tomatoes.

If you have a salad spinner, please be for your convenience. Otherwise, place the chopped cabbage in a colander and place the colander on a bowl. (The bowl will capture the water dripping from the cabbage.) Sprinkle two teaspoons of fine sea salt on the cabbage and mix well. While preparing the rest of the vegetables and dressings, place them in “sweat”.

(Ideally, it should be marinated in salt for an hour or two, but everything will help.)

The cabbage is pickled in a salad spinning mill.

When you are ready to wear clothes, rinse it under tap water to remove most of the salt. This may sound counterintuitive, but it doesn’t cause the cabbage to lose its tightness.

Use a salad rotator to rotate the excess water. After consuming water, repeat the flushing and rotation process if necessary. The cabbage will be seasoned, but it shouldn’t be too salty.

Asian salad seasoning mixed in glass jar.

To prepare the seasoning, add rice vinegar, extra olive oil, toast sesame oil, tortillas, tortillas, honey, garlic, ginger and red pepper flakes with lid. Stir well until the honey dissolves, then set aside.

Transfer the drained cabbage to a large bowl and add the chopped carrots, green onions and cilantro. Pour half of the seasoning over the salad and mix well.

Add Asian coleslaw and throw it into a glass bowl.

Taste the salad and add more dressings as needed to taste. As long as you are satisfied with the taste, you can serve immediately.

If you feel you need to adjust, you can add a touch of fresh lemon juice to give it a richer flavor, or an extra honey drizzle to balance the salt. Garpese with sesame seeds if you want.

Looking for more salad recipes? Try my Italian salad, Thai peanut salad or detox salad.

Porn ingredients

1 Medium-sized head Green cabbage (Chop about 1.5 pounds)
2 carrot peeled and chopped
3 Green onion chopped
1 cup Fresh coriander chopped
2 spoon Sesame seeds (Optional)

Asian salad seasoning

3 spoon Rice vinegar
2 spoon Toasted sesame oil (See comments)
1 spoon Tamari (or soy sauce)
¼ cup Honey
1 clove garlic chopped
1 inch Fresh ginger chopped
¼ teaspoon Crushed red pepper slices (Optional; for spices)

For less water/wet salads, first place the colander into a large bowl (you can also use a salad spinner to make the process easier.) Place the cabbage in the colander and sprinkle with 2 teaspoons of fine sea salt. Toss and let the salad sit for up to 2 hours, or at least 30 minutes. The cabbage will sweat and start releasing excess water.
While waiting, prepare seasonings. In a mason jar with a lid, mix together vinegar, oil, fieldwood, honey, garlic, ginger and red pepper flakes. ((notes: Use the miniature flap to chop the garlic and cut the ginger into the jar. ) Stir until the honey is completely dissolved and set aside. You can cover the refrigerator for up to 5 days to do so in advance.
When you are ready to use the cabbage, remove the colander from the bowl and rinse the pickles under running water. This is a key step to remove excess salt. After running it with a salad spinner (if used), rinse it and remove excess water. Or, dry it with a towel. This will give you crunchy cabbage that won’t be soaked in the seasoning.
Transfer the drained cabbage to a large bowl and blouse with chopped carrots, green onions and cilantro tops. Stir the seasoning well and pour it over the salad. Toss well and make the salad taste good. Add more seasonings as needed until the salad is delicious. (You might want to use all of these, but everyone’s taste buds are different.) Salad is ready to be eaten immediately; garnish with sesame seeds if needed.
The remaining clothes salad can be stored in an airtight container in the refrigerator for up to 3 days. Stir well again before serving to ensure good dressing distribution.

Assuming you can get 6 piles of cups from this recipe, the nutritional information is about one cup of salad. This information is automatically calculated using common ingredients, so this is just an estimate, not a guarantee.
Vinegar Note: Apple cider vinegar will work just as well if you don’t have rice vinegar on hand.
Make it creamy: Add 1/4 cup almond butter or peanut butter to the seasoning for a more creamy texture.
Update Note: This recipe was updated in May 2025 with the salt step, which helps prevent water from flowing salads. I also swapped a tablespoon of olive oil for more toasted sesame oil. If you don’t like the flavor of toasted sesame oil, use olive oil instead.
Need a vegan diet? Swap the honey for maple syrup or agave nectar.