And it’s SO PRETTY! Look at those beautiful colors. Red cabbage is a food blogger’s best friend- it always photographs beautifully. Paired with the bright orange from the carrots, it’s even more beautiful. I had almost a whole head of red cabbage leftover from making chipotle salmon tacos, so I whipped up this colorful salad with the rest. Honestly, I don’t know why it’s called red cabbage. It’s far more purple than red. Same with red onion. What gives?
I love how simple this salad is, but how much flavor it has. The cabbage and carrots are crunchy and cool. The fresh basil, mint, and cilantro adds that awesome fresh herb flavor found in lots of Thai (and other South Asian) dishes. And the sesame dressing– oh boy. Toasted sesame oil gives it tons of flavor, the fish sauce gives it a burst of salty umami, the ginger and lime juice brighten it up, and just a little bit of honey sweetens it up a bit. I’m about to put this dressing on EVERYTHING moving forward.
If you have a food processor with attachments, it can make shredding the cabbage and grating the carrots very easy. You can also cut the cabbage by hand with a sharp chef’s knife and grate the carrots with a box grater. What’s your favorite way to use up extra red cabbage? I’d love to hear about it in the comments.
Other cool, crunchy salad recipes you’ll love
Spicy Jalapeño Cilantro Slaw Mayo Free Coleslaw Broccoli Salad with Apples, Cranberries, and Walnuts Sesame Cucumber Spiralized Salad
Recipe for Thai Sesame Red Cabbage and Carrot Salad below!
