Recipe by Cynthia
"This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw."
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grated fresh ginger root
1/2 large head
cabbage, cored and shredded
green onions, thinly sliced
toasted sesame seeds
To give this salad a little "kick", I added a dash of Sriracha Hot Chili Sauce. I did not add the full amount of salt and pepper, I added it to taste. I made this around noon today as to give it time to sit in the dressing until dinner. VERY good, though my husband and I thought this needed more dressing. Next time, I will double the dressing ingredients.
I made this to go with a Japanese chicken dish, because I had half a head of cabbage to use. I was out of scallions, which would have helped a lot, and I chose not to bother with the almonds. I added two shredded carrots, did use the garlic, and used only 1/2 tsp pepper. Not bad, but the sesame oil was too overpowering. I ended up using another Tbsp each of sugar and vinegar to try to counteract the oil. If I make it again, will use 1 T. sesame oil and 1 T. canola, with the same amt. of other ingredients.
I'm giving it 5 stars because I like the dressing. I did start modifying before I tried the original recipe because...I'm serving it to guests tonight and I wanted to take advantage of all of the good cooks' recommendations. I added carrots and broccoli, changed the sugar to honey and otherwise did as instructed. It's a wonderful slaw salad and uses many of my garden veggies.
This recipe was a huge hit for a sushi party I threw recently. I did double the sauce as I found it a little light. Very tasty and is now added to my recipe box as a favorite. Thanks!
This is fantastic. I have made it a few times and it is always a crowd pleaser. I personally like using red cabbage because it makes a really pretty salad, and I have added julienned carrots and it looked and tasted great. I've also added cucumber which is also tasty. I followed some other reviews and used honey as opposed to sugar and it tasted really nice. Don't skip out on toasting the sesame seeds - it really gives it that nutty flavour. The dressing is really versatile too, I've contemplated using it for other salads, and it would probably be tasty with shrimp. This is my favourite cabbage recipe, thank you for posting!
This is really great. I think this would be fantastic followed as is, but I made the following modifications for my own personal taste. I added about 1/4 cup of shredded carrots, I used roasted salted peanuts instead of almonds, and about half a bunch of green onion (a whole bunch seemed like too much).
Absolutely what I was looking for. I had to use white vingegar because I was out of rice vinegar. And I was almost out of sesame oil. So I used half that and half sunflower oil. I also addes fresh mandarin oranges. But I think the recipe would have been wonderful as is. Thank yo so much.
Fantastic. I will be taking it to a simple dinner this afternoon, where they will be serving an oriental chicken soup.
This salad was delicious! My husband and I lived in Japan for a couple years, and we're always looking for side dishes to go with our salmon and rice. This one was perfect!
The only thing I didn't add was the almonds. I also replaced the sugar with honey. Everything else I followed to the letter. I can't believe how fast and easy this was to make, I will be making it many more times, I'm sure. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese-Style Cabbage Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 86
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