Asian Cabbage Salad

Fresh, crunchy and bursting with flavour, this Asian-inspired salad from Zoe Bingley-Pullin is the ideal side to your favourite protein – plus it’s super quick and easy to toss together.


  • 1.5 cups pickled red cabbage*
  • 1 carrot, peeled and julienned
  • 1 tbsp fresh ginger, julienned
  • 1 tbsp coriander, chopped
  • 1 tbsp white sesame seeds
  • 1 tbsp shallots, finely chopped
  • 2 tbsp coriander, chopped
  • ¼ cup Healthy Way dry roasted cashews, chopped
  • 2 tbsp sesame oil

Pickled Cabbage

  • 1 head small red cabbage, shaved finely with a mandolin
  • 300ml apple cider vinegar
  • 300 ml water
  • 1/2 tbs salt
  • 1 tsp peppercorns


Step 1.
Combine all ingredients in a small bowl and combine. Sprinkle with extra sesame seeds and cashew nuts.

*Pickled cabbage: Place the vinegar, salt and water into a saucepan and bring to the boil. Place the cabbage and peppercorns in a sterilised jar. Pour in the vinegar brine and place a lid on the jar. Place in a dark cupboard for one week. Once opened, store in the fridge.

Serves 4 (as a side dish)

Catch up on the full episode of The House of Wellness TV show to see more from Zoe, Ed, and the team.



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