Can I make the salad in advance?

You can! I often make this salad for parties, so I'll get all the vegetables shredded and add the herbs and scallions to a bowl, then cover it and pop it in the fridge until I'm nearly ready to serve. I'll often make the dressing the day before and then store it in the fridge until I'm ready to toss it through and finish it off. The dressing will keep well for at least 2 weeks, stored in the fridge.

I don't have chilli jam, what can I use instead?

You can use sweet chilli sauce, honey or hot honey sauce , and then just add 2 crushed garlic cloves and grate in an inch-sized piece of ginger (or 1 tablespoon of ginger paste).

How long will the salad last?

You can store the salad for up to 2 days covered in the fridge - it won't be as crunchy or vibrant in colour after the first day but you can still absolutely eat it. I like it in sandwiches or wraps the next day!

Asian Chopped Cabbage Salad with Sweet Chilli Ginger Dressing

Name: Asian Chopped Cabbage Salad with Sweet Chilli Ginger Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: asian
Ingredients: 500g/1lb crunchy vegetables of your choice (I’m using a mix of white cabbage and red cabbage); 4 scallions (spring onions); 1/2 cup cilantro (coriander) leaves; 1 tablespoon toasted sesame seeds; 1 red chilli (optional); 1 tablespoon olive oil; 1 tablespoon sesame oil; 2 tablespoons rice vinegar; 2 tablespoons sweet chilli jam (or use sweet chilli sauce, honey or hot honey sauce and add 2 crushed garlic cloves and a 1 inch piece of ginger, grated); 1 teaspoon soy sauce (use tamari for a gluten-free or vegan version); 1/2 teaspoon salt

Description

This quick, easy and deliciously crunchy chopped Asian salad is my go-to when I want something vibrant, healthy and fresh. Lots of crunchy veggies are tossed with a very gingery, sweet chilli jam based dressing you’ll love.

Ingredients

Scale

500g/1lb crunchy vegetables of your choice (I’m using a mix of white cabbage and red cabbage)
4 scallions (spring onions)
1/2 cup cilantro (coriander) leaves
1 tablespoon toasted sesame seeds
1 red chilli (optional)

For the dressing –

1 tablespoon olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 tablespoons sweet chilli jam (or use sweet chilli sauce, honey or hot honey sauce and add 2 crushed garlic cloves and a 1 inch piece of ginger, grated)
1 teaspoon soy sauce (use tamari for a gluten-free or vegan version)
1/2 teaspoon salt

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Instructions

Chop the vegetables. I like using a mandoline because it makes it a lot easier, but you can use a knife. I find the easiest way to cut cabbage is to cut a portion off the head, and then chop that into fine slices. It’s a lot easier than trying to chop a round cabbage! Get the chopped vegetables into a large mixing bowl.
Chop the scallions, chilli and cilantro. Cut 3 scallions finely, and slice the other into long thin strips. Add the finely chopped scallions into the mixing bowl with the shredded vegetables, fill a mug with cold water, and then pop the long thin strips into the water. This will make them curl up and give you a lovely curly garnish to top your salad with. Chop the cilantro leaves roughly, and chop the red chilli finely (if you’re using it). Pop those into the mixing bowl with the shredded vegetables, along with 1 tablespoon of toasted sesame seeds.
Make the dressing. In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon sesame oil, 2 tablespoons chilli jam, 2 tablespoons rice vinegar, 1 teaspoon soy sauce and 1/2 teaspoon of salt. Give it a good mix with a fork or small whisk, until combined well.
Mix and serve. When you’re ready to serve, pour the dressing into the bowl with the salad, and give everything a really good toss with tongs, to make sure everything is well coated in the dressing. Transfer the salad to a large serving bowl, top it with the curly scallions and dig in!

Notes

INGREDIENT NOTES: This recipe is super flexible based on what you have in your kitchen – I’ve used red and white cabbage but you could use cucumber, carrots, radishes or even broccoli. Likewise with the dressing, if you don’t have chilli jam (though I highly recommend you try making my easy sweet chilli jam because it’s just super delicious and will last for ages) you can use sweet chilli sauce or honey, and then just add in garlic and ginger for extra flavour.

MAKE AHEAD: If you want to make the salad in advance, do everything until step 5 when you’re mixing it with the dressing, then cover and store both the shredded vegetables and the dressing separately in the fridge until you’re ready to serve. You can make the dressing up to 2 weeks in advance, and the vegetables 3 days before you want to serve them.

Prep Time: 10
Category: salads
Method: no cook
Cuisine: asian

Nutrition

Serving Size: 1 bowl

Keywords: asian salad, crunchy asian slaw, easy asian slaw, coleslaw