This red cabbage dish brings a vibrant, crunchy vegetable to life with a savory-sweet Asian-inspired glaze of soy, ginger, and rice vinegar. It works as both a warm side and a cold salad, and the cabbage holds up beautifully to the bold flavors without turning mushy. Quick enough for a weeknight, it’s a reliable way to add color and nutrition to any meal.
Ingredients
- 1 small head red cabbage (about 1 1/2 lbs / 680 g), shredded or thinly sliced
- 2 tablespoons toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional, for heat)
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the shredded red cabbage to the skillet. Toss to coat with the oil and aromatics. Cook, stirring occasionally, for 5 to 7 minutes, until the cabbage is tender-crisp (still has a slight bite). If the pan gets too dry, add a splash of water.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), and sriracha if using. Pour the sauce over the cabbage.
- Stir well to combine and cook for another 1 to 2 minutes, until the sauce is slightly reduced and coats the cabbage evenly.
- Remove from heat. Garnish with sesame seeds and green onions. Serve warm, or let cool and serve at room temperature.
Tips
- Shredding: Use a mandoline or a sharp knife for thin, even slices. Thicker slices will need a longer cooking time and won’t absorb the sauce as well.
- Substitutions: No rice vinegar? Use apple cider vinegar or white wine vinegar. For a sweeter sauce, add a little more honey. For a deeper flavor, add a teaspoon of toasted sesame seeds to the pan while cooking.
- Don’t overcook: Red cabbage can turn mushy and lose its vibrant color if cooked too long. Aim for tender-crisp to keep the texture and color.
- Make it ahead: This dish tastes even better the next day as the flavors meld. Store in the fridge and serve cold or reheat gently.
Serving Suggestions
Serve this Asian red cabbage as a side to grilled chicken, salmon, or pork chops. It also works well as a topping for rice bowls, tacos, or as a filling for lettuce wraps. For a vegetarian meal, pair it with tofu or add it to a stir-fry with other vegetables.
Variations
- Add protein: Stir in cooked shredded chicken, beef, or tofu during the last 2 minutes of cooking.
- Crunchy topping: Sprinkle with crushed peanuts or cashews before serving.
- Herby twist: Add fresh cilantro or basil leaves just before serving.
- Spicy kick: Increase the sriracha, or add a pinch of red pepper flakes with the garlic.
- Cold salad: Skip the cooking and massage the shredded cabbage with the sauce (use a little less soy) and let it sit for 30 minutes before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The cabbage will soften and absorb more sauce over time. To reheat, warm in a skillet over medium heat for 2-3 minutes, or microwave in 30-second intervals until heated through. You can also enjoy it cold straight from the fridge.
Frequently Asked Questions
Can I use green cabbage instead of red? Yes, green cabbage works well, but it will be slightly less colorful and a bit more mild in flavor. Adjust cooking time as needed.
Is this dish gluten-free? It can be. Use tamari or coconut aminos instead of regular soy sauce to make it gluten-free.
Can I make this ahead of time? Absolutely. The flavors actually improve after a few hours. Make it up to 2 days ahead and store in the fridge. Serve cold or reheat gently.
What can I use instead of sesame oil? If you don’t have sesame oil, use a neutral oil like canola or vegetable oil, and add a sprinkle of toasted sesame seeds at the end for a similar nutty note.
How do I shred red cabbage quickly? Cut the cabbage into quarters, remove the core, and then use a mandoline or a sharp chef’s knife to slice thinly. You can also use a food processor with a slicing disc.
Can I freeze this dish? Freezing is not recommended, as the cabbage will become very soft and watery when thawed.