Packed with crisp napa cabbage, delicate lacinato kale, and crunchy carrots, all tossed in a sweet & savory maple sesame dressing, this cabbage carrot salad is perfect as a light side salad or a healthy make-ahead lunch!

It’s around this time of year that the inevitable boredom sets in; I’m done with winter and ready to move on! It’s time to switch out those heavier winter staples for some brighter lighter meals and this kale, carrot and cabbage salad is the perfect salad to transition into spring and summer.
If you're looking for a salad that not only tastes amazing but also packed with flavor, then look no further! This vibrant napa cabbage salad paired with a sweet and savory maple sesame dressing is the perfect addition to any meal.

Asian Cabbage Salad:
Whether you need a side salad, or a healthy make-ahead lunch, this salad has got you covered. It features a chiffonade of kale, Napa cabbage and carrots tossed in an Asian inspired dressing; its bright clean flavors are a welcome change of pace after a season of heavy comfort foods.
The dressing is the star that ties everything together. The sweetness of maple syrup balances beautifully with the rich, nutty flavor of toasted sesame oil, while a touch of vinegar adds the perfect amount of tang. It’s a simple dressing that elevates this salad from good to great. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Kale – I like to use lacinato kale. Also known as dinosaur kale or Tuscan kale, Lacinato kale is a variety of kale with long, dark green leaves and a more delicate flavor compared to curly kale. It’s smoother texture that makes it ideal for salads, as it’s easier to chew and less bitter.
- Cabbage – You’ll need Napa cabbage for this salad. Napa cabbage is a type of Chinese cabbage, its mild flavor and delicate, crisp texture make it a perfect addition to this salad.
- Carrots – You can use store-bought grated or julienned carrots or use a Y-peeler to create long strips of carrots.
- Seeds – Use sesame seeds and/or hemp seeds.
- Fresh Herbs – You’ll need scallions and optionally cilantro.
- Sesame Dressing – You’ll need toasted sesame oil, olive oil, apple cider vinegar, coconut aminos (or tamari sauce) and maple syrup for the sesame dressing.

How to Make a Kale Cabbage and Carrot Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by whisking together the dressing then take a spoonful of the dressing and massaging it into the kale. Massaging the leaves is an important step when making a kale salad; it helps to soften the kale and makes it silky and more pleasant to chew.
- Next add the chopped cabbage, carrots, scallions and toss it with the softened kale and the remainder of the dressing.
- Finish with a sprinkle of sesame or hemp seeds and serve.
Variations:
- Add cooked and cooled gluten-free soba noodles for a heartier main dish.
- Add chopped radishes, cucumbers or snap peas for extra vegetables.
More Slaws:
More Asian Inspired Recipes:

Kale Carrot Cabbage Salad
Packed with crisp napa cabbage, delicate lacinato kale, and crunchy carrots, all tossed in a sweet & savory maple sesame dressing, this kale, carrot and cabbage salad is perfect as a light salad or a healthy make-ahead lunch!
Ingredients
- 1 Tablespoon/15ml extra virgin olive oil
- 1 Tablespoon/15ml toasted sesame oil
- 2 Tablespoons/30ml apple cider vinegar or coconut vinegar
- 1 Tablespoon/15ml real maple syrup
- 1 Tablespoon/15ml coconut aminos
- 1 small clove of garlic, finely minced on a microplane
- Pinch of red pepper flakes (optional)
- 1 bunch lacinato kale (also known as Tuscan kale)
- 1 small to medium head (or half of a larger head) of Napa cabbage, finely shredded
- 4 medium carrots, shaved into long strips with a peeler
- 2 scallions, finely chopped
- 2 Tablespoons/18g toasted sesame seeds or hemp seeds
Instructions
- In a small bowl, whisk the olive oil, sesame oil, apple cider vinegar, maple syrup, coconut aminos, garlic and red pepper flakes if using.
- Strip the stems from the kale leaves, roll the leaves up into bundles and slice into very thin strips.
- In a large bowl combine the kale and a spoonful of the dressing. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
- Add the shredded cabbage, carrots, scallions and the remaining dressing tossing well to coat. Let the salad stand for 5-10 minutes to marinate for best flavor.
- Top with sesame seeds or hemp seeds and serve.
Notes
Variations:
Add cooked and cooled gluten-free soba noodles for a heartier main dish.
Add chopped radishes, cucumbers or snap peas for extra vegetables.
Add fresh chopped cilantro.
Make-Ahead:
Salad can be prepared ahead and dressed before serving.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Nut-Free, Dairy-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 268mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Emily says
The way you shaved your carrots here inspired me to create a Moroccan flavored carrot salad. The carrots had the most wonderful texture! Thank you for keeping things so fun and interesting in the kitchen:) If you'd like to check it out, it's on my site!
BN says
I absolutely LOVE your collection of recipes, and most of all the amazing photos that accompany them. I am in love with your work! And would love to share a few with link backs to your blog on our FB page The Sunshine Path.
🙂
Sylvie says
Thank you, I appreciate you saying so! You're welcome to link back to them on your page.
Wild Onion says
I modified this with added protein for dinner tonight. I doubled the dressing as I usually like extra on my salads. Delicious!
Sylvie says
So glad you enjoyed it!
Karen says
I made a salad very similar to this and wanted a sesame maple dressing to go with it. I made this dressing and added a little tahini to it. I used brown rice viegar and coconut aminos. Very delicious.
Jeremy Calow says
Being primarily a meat and potatoes kind of guy, I have been branching out over the past year exploring new ingredients. Kale was always something that made me slightly uncomfortable, until now. I picked up some on the weekend to "play" with and remembered your recipe so based dinner on this plan. It was really eye opening. Great textures and balance with the rest of the ingredients; and ribbons of carrots are a win in any recipe ;).
Thanks for the subtle push into the world of "other greens"!
Sylvie says
Now that's the best kind of compliment, glad to hear that!