Sweet & Tangy Quick-Pickled Cucumber Cabbage Slaw
This crisp, colorful salad combines Persian cucumbers, red and green cabbage, carrot, and cilantro in a lightly sweet soy and rice-vinegar dressing.
A little toasted sesame oil and freshly toasted sesame seeds give the salad a nutty finish, while a short rest in the refrigerator lightly pickles the vegetables without taking away their crunch.
Why You’ll Love This Asian Salad
Plenty of Crunch: Unlike heavy, mayo-based slaws that can soften as they sit, this recipe uses a quick-pickle method.
Cooking With Cucumbers: More Than Just the Common Slicing Cucumber
Crisp Persian cucumbers—one of the varieties I cover in my Cooking With Cucumbers: More Than Just the Common Slicing Cucumber guide—join cabbage and carrots for a crisp, snappy salad with plenty of tang.
Umami-Rich Dressing: Savory tamari, tangy rice vinegar, brown sugar, and toasted sesame oil create a bright dressing with a delicious balance of salty, sweet, tangy, and nutty flavors.
Naturally Dietary-Friendly: This colorful side dish is vegan, dairy-free, and gluten-free when made with certified gluten-free tamari, making it an easy option when you’re serving people with different dietary needs.
Ready in About 45 Minutes: With about 15 minutes of prep and a short rest in the refrigerator, this slaw delivers quick-pickled flavor without traditional pickling or canning.
A Refreshing Side for Richer Mains: The crisp vegetables and tangy dressing provide a refreshing contrast to richer savory dishes such as grilled chicken, BBQ pork, rice and noodle bowls, or my Pan Fried Teriyaki Salmon.
Pan Fried Teriyaki Salmon
Sweet & Tangy Quick-Pickled Cucumber Cabbage Slaw
Crisp Persian cucumbers, colorful cabbage, and carrot are lightly pickled in a sweet and tangy soy-sesame dressing, then finished with fresh cilantro and toasted sesame seeds.
A short pickling time gives the vegetables plenty of flavor while preserving their fresh crunch.
Recipe Details
Prep Time: 15 minutes
Pickling Time: 30–40 minutes
Total Time: About 50 minutes
Servings: 4
Ingredients
3 Persian cucumbers, thinly sliced
1½ cups shredded red and green cabbage
1 medium carrot, julienned or cut into thin ribbons
¼ cup roughly chopped fresh cilantro
1 tablespoon sesame seeds, toasted
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Quick-Pickle Dressing
¼ cup rice vinegar
1½ tablespoons tamari sauce
1½ tablespoons brown sugar
1½ teaspoons toasted sesame oil
½ teaspoon salt
Instructions
Make the dressing. In a large bowl, whisk together the rice vinegar, tamari sauce, brown sugar, sesame oil, and salt until the sugar is mostly dissolved.
Start with the cabbage and carrot. Add the shredded cabbage and carrot to the dressing and toss well. Let stand for about 10 minutes.
Add the cucumber. Add the sliced Persian cucumbers and toss everything together until evenly coated.
Quick-pickle the salad. Cover and refrigerate for another 20–30 minutes. Toss once or twice during this time to redistribute the dressing.
Toast the sesame seeds. While the salad rests, place the sesame seeds in a dry skillet over medium-low heat. Cook for 2–3 minutes, stirring or shaking the pan frequently, until lightly golden and fragrant. Immediately transfer them from the hot skillet to a small plate.
Finish the salad. Just before serving, fold in the fresh cilantro and sprinkle the toasted sesame seeds over the top.
Serving
Serve chilled as a crisp side dish with grilled chicken, pork, beef, rice bowls, noodles, or other Asian-inspired meals.
Because the dressing is bright and acidic, the slaw is particularly good alongside richer foods, where its crisp vegetables and tangy flavor provide a refreshing contrast.
Quick Korean Inspired Bulgogi Chicken Lettuce Wraps
For another crisp Asian-inspired salad, try the Crunchy Cucumber Carrot Slaw in my Quick Korean Inspired Bulgogi Chicken Lettuce Wraps.
Storage
Store the salad covered in the refrigerator. It is best during the first several hours, when the cucumber is still crisp.
The salad can be refrigerated overnight, but the cucumbers will gradually release water and become softer.
For make-ahead preparation, pickle the cabbage and carrot overnight and add the Persian cucumber 30–60 minutes before serving. Add the cilantro and toasted sesame seeds just before serving.
Looking for more fresh salad ideas? Explore my 15 Salad Recipes That Go Beyond Lettuce for colorful, satisfying salads made with vegetables, grains, fruit, and more.
Frequently Asked Questions
Is this cucumber cabbage slaw fermented?
No. This is a quick-pickled salad, not a fermented one. Rice vinegar supplies the acidity, so the vegetables develop a tangy pickled flavor in a short amount of time without undergoing fermentation.
Can I use regular cucumbers instead of Persian cucumbers?
Yes. English cucumber is the best substitute because it has thin skin, small seeds, and a crisp texture similar to Persian cucumbers. If using a standard garden cucumber with thick skin and larger seeds, peeling and seeding it first will give you a better texture.
Can I use soy sauce instead of tamari?
Yes. Substitute soy sauce for the tamari in the same amount. If you need the salad to remain gluten-free, use tamari or soy sauce specifically labeled gluten-free.
Why do I add the cucumbers after the cabbage and carrot?
Cabbage and carrots are firmer and benefit from a little extra time in the pickling dressing. Adding the Persian cucumbers 10 minutes later allows them to absorb the dressing without becoming soft too quickly.
Can I make this salad ahead of time?
Yes. For the crispest texture, make it a few hours before serving. If making it the day before, pickle the cabbage and carrot first and refrigerate them in the dressing. Add the cucumbers 30–60 minutes before serving, followed by the cilantro and toasted sesame seeds just before serving.
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