Cabbage Cucumber Salad with Miso Sesame Dressing

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!

Course Salad

Cuisine Asian

Keyword asian salad, cabbage salad, cucumber salad, make ahead salad, no wilt salad

Prep Time 10

Total Time 10

Servings -6 side servings

Author Rachel Conners

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.