Ginger Cabbage Salad

5.0 from 1 vote

This crisp Cambodian salad pairs shredded cabbage and carrot with plenty of fresh ginger. A simple vinegar dressing brings everything together with a bright, sweet-tangy finish.

It takes only a few minutes to toss together, then rests for a couple of hours while the flavors settle. Serve it cold alongside grilled meat or fish for an easy side dish that cuts through richness.

What You Need

The salad uses everyday ingredients: white cabbage, carrot, and fresh ginger root. The dressing is made from white vinegar, sugar, fish sauce, and salt. Cabbage is low in calories and gives the salad its crunch, while ginger adds a warm, sharp note that keeps each bite lively.

Equipment

Chef’s knife: To chop the cabbage and slice the carrot and ginger thinly.
Cutting board: To prepare the vegetables safely.
Vegetable peeler: To peel the carrot and scrape the ginger if needed.
Measuring cups: To measure the vinegar and sliced ginger.
Measuring spoons: To measure the sugar, fish sauce, and salt.
Large mixing bowl: To combine the cabbage, carrot, and ginger.
Small bowl: To whisk the dressing before pouring it over the salad.
Spoon or whisk: To mix the dressing and toss the salad.

How to Make Ginger Cabbage Salad

Step 1: Mix the Dressing

In a small bowl, combine ½ cup white vinegar, 4 tablespoons sugar, 1 teaspoon fish sauce, and 1 teaspoon salt. Stir well until the sugar and salt dissolve. Set the dressing aside.

Step 2: Prepare the Vegetables

Chop half a head of cabbage into pieces about an inch long. Peel 2 large carrots and slice them thin. Slice ½ cup of fresh ginger root into thin pieces.

Step 3: Combine and Let It Rest

Put the cabbage, carrot, and ginger in a large bowl. Pour the dressing over the vegetables and mix well. Cover and set aside for a couple of hours before serving. This resting time lets the cabbage soften slightly and absorb the dressing.

Cooking Tips

Slice the cabbage, carrot, and ginger as thinly and evenly as you can. Thin pieces absorb the dressing faster and give the salad a better texture.

If you want a sharper ginger flavor, use young ginger when it is available. Young ginger is juicier and milder than mature ginger, which is more fibrous and pungent. Store any leftover fresh ginger in a sealed bag in the refrigerator crisper drawer, where it can keep for several weeks.

Taste the salad after it rests. If it needs more sweetness, add a little sugar. If it needs more tang, add a splash of vinegar.

How to Serve

This salad is a natural partner for grilled dishes. Try it with grilled fish with pickle fish sauce or grilled ginger chicken wings for a contrast of smoky, savory flavors and cool crunch.

It also works as a side for rice, or as a fresh dish on a table with other Cambodian salads. If you enjoy this style of salad, you might also like this Cambodian shrimp salad or a carrot and daikon salad. For more options, browse the full collection of Cambodian salad recipes.

Frequently Asked Questions

How long does ginger cabbage salad last?

Keep it covered in the refrigerator. It is best within 2 to 3 days, though the cabbage will continue to soften the longer it sits. For food safety, refrigerate cut leafy greens at 41°F (5°C) or below.

Can I make it ahead of time?

Yes. The salad is designed to rest for a couple of hours before serving. You can make it earlier in the day and keep it chilled until mealtime. Give it a quick toss before serving.

Is this salad spicy?

No. The ginger gives a warm, sharp bite, but the vinegar and sugar balance it. The recipe does not include chili, so the heat level stays mild.

Final Thoughts

Ginger cabbage salad is the kind of side dish that does a lot with very little. The vegetables stay crisp, the dressing is sharp and sweet, and the ginger keeps every bite interesting. Make it once, and it may become your go-to salad for grilled dinners.

Ginger Cabbage Salad

5.0 from 1 vote

Course: SaladCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

105

kcal

Total time

minutes

This light, crunchy salad comes together with simple ingredients. The ginger adds a warm bite, while the vinegar and sugar balance it out.

Ingredients

1/2 cup white vinegar
4 tablespoons sugar
1 teaspoon fish sauce
1 teaspoon salt
1/2 head cabbage, chopped an inch in length
2 large carrot, peeled and sliced thin
1/2 cup fresh sliced ginger root

Directions

In a small bowl, mix vinegar with sugar, fish sauce and salt together, mix well.
In a large bowl, mix cabbage, carrot and ginger together, pour prepared vinegar sauce over, mix well and set a side for couple hours before serving