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Asian Cabbage and Fennel Salad

Prep Time15 mins
Total Time15 mins
Servings: 8 -10
Author: Emily Clifton


  • 2 tablespoons canola oil
  • 1 tablespoon toasted sesame oil
  • 1/4 cup rice-wine vinegar
  • Juice of 1/2 lime
  • 1 tablespoon soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons sugar
  • 8 cups finely shredded green cabbage regular, savoy or napa
  • 4 cups finely shredded red cabbage
  • 1 cup thinly sliced fennel
  • 1/4 cup finely grated carrots
  • 3 scallions white and light green parts, thinly sliced
  • Coarse salt and freshly ground black pepper
  • Toasted sesame seeds for garnish


  • In a medium bowl, whisk together canola oil, sesame oil, vinegar, lime juice, soy sauce, ginger, and sugar; set dressing aside.
  • Place both cabbages, fennel, scallions and carrots in a large bowl; toss to combine. Add just enough dressing to coat and toss. Season with salt and pepper, sprinkle with sesame seeds and serve.
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