Cucumber-Cabbage Salad With Sesame

By David Tanis

Published March 12, 2025

Cucumber-Cabbage Salad With Sesame
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(266)
Comments
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Taking cues from Vietnamese flavors, this colorful salad can be served on its own or be a fine accompaniment to roast chicken, grilled meat or fish. The dressing, a zippy mixture of garlic, ginger, sesame oil, fish sauce, lime juice and jalapeño, makes sure the vegetables shine. Ordinary cabbage will work fine, but if you can find napa cabbage, so much the better.

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Ingredients

Yield:4 to 6 servings

    For the Dressing

    • ¼cup lime juice (from 2 to 3 limes)
    • 2tablespoons brown sugar
    • 1tablespoon fish sauce
    • 1teaspoon toasted sesame oil
    • 1teaspoon finely chopped jalapeño or serrano chile
    • 1teaspoon grated fresh ginger
    • ½teaspoon grated garlic

    For the Salad

    • 2cups thinly sliced hothouse cucumber (lightly peeled)
    • 2cups chopped cabbage or napa cabbage
    • 2carrots, peeled and cut in julienne (1 cup)
    • Salt
    • ½cup tender cilantro sprigs
    • 2tablespoons roughly chopped mint
    • 2tablespoons roughly chopped dill
    • 2teaspoons toasted sesame seeds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

46 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 268 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a salad bowl, whisk together all of the dressing ingredients until the sugar dissolves. Taste and adjust seasoning.

  2. Step 2

    To the bowl, add cucumber, cabbage and carrot. Sprinkle lightly with salt, and toss everything together. Let it sit for 10 to 15 minutes.

  3. Step 3

    Just before serving, add cilantro, mint, dill and sesame seeds, and toss lightly.

Ratings

5 out of 5
266 user ratings
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Comments

Susan

There are vegan fish sauces made with liquid aminos or seaweed or you could consider soy sauce.

Peaches

Christa, “lightly peeled” means, simply, that you don’t dig into the flesh of the cucumber when peeling. Just skim — “lightly” — the cuke with your peeler, leaving some strips of peel on the fruit. A hothouse cucumber has a tender skin that is usually eaten, while a field grown cucumber has something more akin to a soft rind, which is usually removed. In the photo, you can see that the cuke slices in the salad retain some rind. It adds to the bright color of the dish.

Christa

What in the world does "lightly peeled* mean? Are you kidding me?

Stumptown Steve

Double recipe loved by the 10 folks for bottling, but not enough. Need a full large head of green cabbage and a small red with 2.5 times the dressing next time. The ginger + pepper + garlic + dill gave it just the right kick to go with the brown sugar. Will make again.

Dannys Mom

We live in a town that has a plethora of Asian grocery stores, so I was able to procure everything for this recipe but cilantro and dill, which I picked up at the regular supermarket. I have never used Napa cabbage and I am so glad I did. It's so much more delicate than green cabbage. Followed recipe exactly and it was outstanding. I took it to a dinner at friends' and it was the tastiest thing on the table. Glad we loved it as I will be making it again this week to finish off the vegetables and herbs! Will follow others' advice to double the dressing and keep it on hand. It will be a great side salad for salmon or grilled chicken.

Crazy cat lady

This salad is a nice template. Delicious as written, or sub walnut oil for the sesame, walnuts for the sesame seeds, skip the ginger and fish sauce, use Tuscan or Provencal herb combinations, and voila. Whole new lovely ballgame.

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