This Cabbage Cucumber Salad is crunchy, refreshing, and easy to make ahead of time! It’s loaded with sesame seeds and green onions and tossed in an irresistibly delicious miso sesame dressing. It makes for the perfect stir-fry side dish, or add some protein and rice to make it a main dish!

Meet my new favorite salad: this cabbage cucumber salad tossed with a fabulous miso sesame dressing. It’s fresh, crunchy, tangy, nutty, flavorful, refreshing, and absolutely delicious.

This salad was originally inspired by a few different things: some cucumber salads I saw on TikTok and my favorite cucumber summer salad from my favorite vegetarian Thai restaurant in San Diego, Plumeria. Once I started making it at home, with my own twists, and realized how easy it was, it became a staple on repeat in my kitchen. I’ve spent countless days standing at the kitchen counter eating this salad for lunch.

It’s the perfect summer salad, and since it’s lettuce-free, you can make it ahead of time and grab it out of the fridge when you need something quick and refreshing. It makes a great side dish, or add some extra protein (ideas below!) to make it a full meal. I think you’ll be as obsessed as I am!

What’s in this cabbage cucumber salad?

  • Persian Cucumbers: These are the smaller ones, and I find they work best because the seeds are tiny and the skin is thin, so there is no need to peel!
  • Thinly Shredded Cabbage: I used red cabbage, but green will work, too!
  • Green Onions: We use LOTS for maximum flavor.
  • Peanuts: Feel free to skip if you have a peanut allergy or substitute for almonds.
  • Toasted Sesame Seeds: These are a MUST—they add so much texture! If you only have raw sesame seeds, toast them for a few minutes in a dry pan on low heat.

Let’s make the miso sesame dressing!

This dressing is so good you could DRINK it!! It’s light, refreshing, and perfect for this cucumber salad. It would also be a great dumpling dipping sauce. :)

What you need to make it is:

  • Tamari or regular soy sauce if you’re not gluten-free. Coconut aminos are a great soy-free option.
  • Rice Vinegar: I use regular unseasoned rice vinegar, but if you have seasoned on hand, that works too!
  • Lime Juice: Fresh is best!
  • White Miso: I used chickpea miso, but regular white miso works great, too.
  • Toasted Sesame Oil
  • Chili Crisp or chili powder. I used Trader Joe’s Chili Garlic Crunch
  • Garlic: I use fresh and grate it right into the sauce.

Could I add a protein?

If you want to serve this cucumber salad as a main dish, you absolutely could, but I recommend adding some protein to make it a complete meal! You can add meat or a plant-based protein. Some of my favorites are:

  • Shelled Edamame
  • Crispy Tofu
  • Sauteed Tempeh
  • Rotisserie Chicken (or Vegan Chicken)

I would serve it with a grain like rice or quinoa to make it a filling, delicious meal. I hope you adore this recipe as much as I do!

Want more easy salads?

Rachel Conners

Cabbage Cucumber Salad with Miso Sesame Dressing

5 from 9 reviews
This Cabbage Cucumber Salad is crunchy, refreshing, and easy to make ahead of time! It’s loaded with sesame seeds and green onions and tossed in an irresistibly delicious miso sesame dressing. It makes for the perfect stir-fry side dish, or add some protein and rice to make it a main dish!
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 -6 side servings

Ingredients
 

For the salad

  • 4 Persian cucumbers, sliced
  • ¼ head red cabbage, thinly sliced
  • 4 green onions, thinly sliced, both the white and green parts
  • ¼ cup roasted salted peanuts, chopped
  • 2 tablespoons toasted sesame seeds

For the dressing

  • 3 tablespoons low-sodium tamari, reduce to 2 tablespoons if you only have full sodium
  • 1 tablespoon rice vinegar
  • 1 lime, juiced
  • 1 teaspoon white miso
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chili crisp, chili oil, or ¼ teaspoon chili flakes
  • 1 garlic clove, grated

Instructions
 

  • In a salad bowl, combine the cucumbers, cabbage, green onions, peanuts, and sesame seeds.
    4 Persian cucumbers, ¼ head red cabbage, 4 green onions, ¼ cup roasted salted peanuts, 2 tablespoons toasted sesame seeds
  • In a small mixing bowl or jar, whisk together the tamari, rice vinegar, lime juice, miso, sesame oil, chili crisp, and garlic. Whisk until completely combined.
    3 tablespoons low-sodium tamari, 1 tablespoon rice vinegar, 1 lime, 1 teaspoon white miso, 1 teaspoon toasted sesame oil, 1 teaspoon chili crisp, 1 garlic clove
  • Pour the dressing on top of the salad and toss to combine. Serve immediately, or let sit at room temperature for up to an hour to marinate.
  • Store in an airtight container in the refrigerator for up to 5 days.
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