Cucumber-Cabbage Salad With Sesame

By David Tanis

Published March 11, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(429)
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

  • ¼ cup lime juice (from 2 to 3 limes)

  • 2 tablespoons brown sugar

  • 1 tablespoon fish sauce

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon finely chopped jalapeño or serrano chile

  • 1 teaspoon grated fresh ginger

  • ½ teaspoon grated garlic

FOR THE SALAD

  • 2 cups thinly sliced hothouse cucumber (lightly peeled)

  • 2 cups chopped cabbage or napa cabbage

  • 2 carrots, peeled and cut in julienne (1 cup)

  • Salt

  • ½ cup tender cilantro sprigs

  • 2 tablespoons roughly chopped mint

  • 2 tablespoons roughly chopped dill

  • 2 teaspoons toasted sesame seeds

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 46 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram fat; 1 gram fiber; 268 milligrams sodium; 1 gram protein; 5 grams sugar

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.

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Ratings

5 out of 5
429 user ratings
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Comments

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.

Susan

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

Gale

No, I dont think anyone is kidding you. I am am sure what is meant is alternatively peeled stripes as can be seen from the picture. It's for looks, not necessary w/hothouse cucumbers.

Pat B

Made this with Persian cukes, no carrots and Meyer lemon juice instead of lime juice. Served with Kua Kling.

AC

Didn’t add fish sauce or jalapeño - for picky eaters at my table. Missed the umami, but the flavors mixed just fine without it and the brightness of lime softened after a little time melding with the veg. The herbs are fantastic!

JS

this was excellent. wouldn't change a thing. I added shrimp on the side. *chef's kiss so good!

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