Asian cucumber and cabbage salad

This fresh Asian cucumber and cabbage salad is naturally low fat, bursting with flavour and full of protein from the delicious firm tofu.

  • 10 mins preparation
  • Serves 6
  • Print


  • 1 tablespoon minced ginger
  • 1/4 cup (60ml) rice bran oil
  • 2 tablespoon light soy sauce
  • 2 tablespoon rice vinegar or lemon juice
  • 2 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • salt and black pepper
Asian cucumber and cabbage salad
  • 200 gram firm tofu, drained, cubed
  • 1/2 chinese cabbage, finely shredded
  • 2 lebanese cucumber, sliced into ribbons
  • 125 gram bean sprouts
  • 6 green onions, thinly sliced
  • 1/4 cup coriander, to serve


Asian cucumber and cabbage salad
  • 1
    To make dressing: Combine ginger with dressing ingredients in a small bowl.
  • 2
    Place all salad ingredients in a serving bowl. Add dressing and toss well. Serve sprinkled with coriander.


Replace tofu with cooked prawns or chicken, if desired.

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