Crispy Asian Cabbage Salad with Sesame Ginger Shrimp
Stacey
4-8
10-15 minutes
American
Side Dish
I love salads. What I don’t love? Lettuce. Over and over again. Snooze.
The good news? Salads are one of the most versatile meals on the planet, especially when you get creative with the base and the mix-ins.
Greens are like the little black dress of the kitchen—classic, reliable, and totally remixable depending on your mood. While dainty mesclun and light vinaigrettes have their place, sometimes I want a salad that crunches back.
That’s where green cabbage comes in. It’s hearty, it’s fresh, and it holds up like a champ—so your salad actually gets better over a day or two. (Meal prep WIN.)
And now… we're kicking things up a notch.
I’ve paired this crisp cabbage slaw with Toasted Sesame Ginger Shrimp, and let me tell you—it’s the ultimate upgrade. The combo of these two powerhouse flavors together brings a burst of pop-pop freshness to every single bite. 🥢✨
Don’t feel like cooking? No worries! This recipe uses pre-cooked shrimp, toss everything together, and BOOM—dinner’s done. No stove, no sweat, just a fabulous, flavorful meal perfect for summer nights.
Light, easy, crunchy, and completely craveable… this salad is a total game-changer.
Give it a try and let us know how it comes out in the feedback below! And if you're looking for another great crunchy cabbage recipe, check out Curry Slaw with Red Bell Peppers!
Happy Cooking!
Stacey
Ingredients
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4 C green cabbage, shredded
1/4 C rice wine vinegar (no sugar added)
1 Tablespoon low sodium soy sauce
4 teaspoon Stacey Hawkins Valencia Orange Oil (optional- can be made fat free simply by leaving out)
1 Tablespoon Stacey Hawkins Toasted Sesame Ginger Seasoning(or other Asian style seasoning)
2 teaspoons lime juice
1/4 C cilantro, chopped
Salt and Pepper to taste
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1 ½ pounds precooked shrimp, peeled and tails removed
1 T Stacey Hawkins Valencia Orange Oil or olive oil
1 T Stacey Hawkins Toasted Sesame Ginger Seasoning
2 T Rice Wine Vinegar
Directions
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Comb Direction Combine all ingredients in a medium sized bowl and toss to coat. Cover and refrigerate for one hour, up to overnight to let flavors blend.
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Shred the cabbage (if not using pre-shredded) and place in a large bowl.
Add the remaining ingredients to the bowl and toss to coat.
Let sit for 15 minutes before serving to allow flavors to blend. Season with salt and pepper if desired. Serve chilled.
