Crispy Cabbage Summer Salad with Tangy Dressing
Summer’s calling and it’s crunch time! ☀️🥗 If you’re craving something cool, crisp, and totally satisfying, this Crispy Cabbage Summer Salad with Tangy Dressing is about to be your new go-to. Loaded with refreshing cucumbers and crunchy cabbage, it’s packed with hydration, fiber, and antioxidants, supporting digestion, immunity, and even glowing skin (because why not multitask while you munch?). Toss in your protein of choice (grilled tofu, shrimp, chickpeas, or leftover rotisserie chicken all work great), and you’re basically packed for the pool, park, or beach. 🏖️ Bonus: it’s meal-prep friendly and stays deliciously crisp for 4–5 days, making your weekday lunches way more fun and simple. Let’s lunch and crunch! 🥒💥
Ingredients
Salad
- 2 cucumbers thinly sliced, option to halve
- 2 cups green cabbage shredded or thinly sliced
- 2 carrots peeled and shredded
- 6 scallions chopped
- 1/2 cup cilantro, fresh chopped
- 2 Tbs mint, fresh chopped
- 2 tsp sesame seeds
Dressing
- 1/4 cup lime juice
- 1 Tbs maple syrup
- 1 Tbs fish sauce
- 1 tsp toasted sesame oil
- 1 tsp ginger fresh, grated
- 1 clove garlic pressed
Instructions
- Add all prepped ingredients and sesame seeds to a large bowl and set aside.
- Add all dressing ingredients to a small bowl and whisk until combined.
- Drizzle the dressing over the prepared salad with dressing and mix well, ensuring all vegetables are coated with dressing.
- Add more lime and sesame seeds if desired. Serve and enjoy!
Notes
Add your favorite protein for a balanced meal, like grilled tofu, shrimp, chickpeas, or leftover rotisserie chicken. Just keep it on the side throughout the week if meal prepping. This way your protein stays as fresh as your salad :).
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