Japanese-Style Cabbage Salad

Japanese-Style Cabbage Salad

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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Ingredients

25 m servings 126 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.

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Reviews

Read all reviews 31
  1. 43 Ratings

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Most helpful positive review

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...

Most helpful critical review

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. ...

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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...

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 th...

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. ...

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...

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 roaste...

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 fre...

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...

I tweaked this recipe a bit so that is why I don't have 5 stars....I added julienned carrots, blanched broccoli florets and instead of vinegar in the dressing I used lime juice and used honey in...

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