Sesame Cabbage Salad
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This Sesame Cabbage Salad is refreshing, satisfying and takes just minutes to put together. With a subtly sweet and tangy flavor, this is a healthy salad that’s perfect as a side or main!
I was going to start this recipe out with a salad pun, but I tossed it! Ok ok, I couldn’t help myself! I think I hit the jackpot with this Sesame Cabbage Salad! I mean, you can’t go wrong when there is Swiss cheese involved. Normally I’m not a big fan of cabbage, and I typically will avoid it at any cost – unless I’m making cabbage rolls; but this salad was so delicious, I could not stop eating it!
The toasted sesame seeds and fresh cabbage give it a nice crunchiness, with raisins adding the perfect hint of sweetness. Also, did I mention it’s good for you? Salads like this are simple, satisfying and so easy to throw together – how could you not want to serve it!
Ingredient Notes
- Mustard – Yellow mustard.
- Vinegar – I used plain vinegar, but you can use your preference.
- Olive Oil – Substitute with sunflower oil, safflower oil or avocado oil.
- Salt & Pepper – To taste.
- Cabbage – Shredded.
- Cheese – Swiss cheese, cubed.
- Apple – Cored and sliced – I used a green apple.
- Sesame Seeds – Toasted.
- Lemon Juice – I used freshly squeezed, store bought will work as well.
- Raisins – If you aren’t a fan of raisins, feel free to leave them out!
How to make sesame cabbage salad
- Make the Dressing: In a small bowl, mix together the mustard, vinegar, olive oil, salt and pepper. Whisk it until it’s well incorporated.
- Shred Cabbage & Toss: Shred the cabbage using a mandoline or cut it as small as you can using a sharp knife, and place it in a large bowl. Pour the dressing over the cabbage and toss well.
- Prep apples: Pour the lemon juice over the apple so as not to get brown.
- Combine: Add the cheese, apple, raisins and sesame seeds to the cabbage and toss everything well together.
- Serve: Serve cold.
Tips and tricks
- Squeeze juice from half a lemon over the apples so they don’t get dark – we want them to stay nice and bright!
- It helps to shred the cabbage with a Mandoline Slicer this will make it a lot faster and easier for the newbies.
Make it ahead of time!
This is a good salad to make for meal prep! If you want to make this salad in advance, make it the night before and keep it overnight in the fridge, this way the dressing will soak into the salad and the flavors will meld together even more!
What to serve with your salad
If you’re looking for a light, healthy and refreshing lunch, you’ve found a winner with this one! And while it is perfect on it’s own, you can absolutely serve this salad as a side to your main feature. If you want to go the full meal deal route, here are some great options:
- Korean BBQ Chicken
- Crock Pot Asian Meatballs
- Pan Seared Steak
- Spicy Honey Garlic Chicken Thighs
- Korean BBQ Ribs
- Sesame Chicken
- Ginger Beef
Leftovers
Store leftovers in an airtight container in the fridge for 3-4 days.
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Sesame Cabbage Salad
Ingredients
- 1 tablespoon yellow mustard
- 1 tablespoon vinegar
- 4 tablespoon olive oil
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ½ head cabbage (shredded)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 apple (cored and sliced)
- 4 ounce swiss cheese (cubed)
- ¼ cup sesame seeds (toasted)
- 3 ounce raisins
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the Dressing: In a small bowl, mix together the mustard, vinegar, olive oil, salt and pepper. Whisk it until it's well incorporated.
- Shred Cabbage & Toss: Shred the cabbage using a mandoline or cut it as small as you can using a sharp knife, and place it in a large bowl. Pour the dressing over the cabbage and toss well.
- Prep apples: Pour the lemon juice over the apple so as not to get brown.
- Combine: Add the cheese, apple, raisins and sesame seeds to the cabbage and toss everything well together.
- Serve: Serve cold.
Equipment
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
