This Japanese-style cabbage salad is comparable to what is served in Japanese restaurants. It's vegan, tastes great, and goes well with Japanese and American food instead of coleslaw.
Ingredients
- 0.5 large head cabbage , cored and shredded
- 1 bunch green onions , thinly sliced
- 1 cup almond slivers
- 0.25 cups toasted sesame seeds
Instructions
-
1
Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
-
2
Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
-
3
Pour dressing over cabbage mixture and toss until well combined.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Chinese Pepper Steak
A delicious pepper steak recipe served with boiled white rice — easy and made from items I've already got in my cupboards. My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Hot and Sour Slaw
Bok choy is in the cabbage family, and is very popular in China. In this recipe, it is shredded to resemble a coleslaw, but that is where the resemblance to that creamy classic ends. This dish is very spicy and full of flavor. It not only tastes great, but is strangely fun to eat. If you have chile paste, use 2 teaspoons of that instead of the red pepper flakes.
Dan's Pork in Tangy Pepperoni and Cashew Sauce
This sauce was an experiment that turned out amazingly delicious...and I thought I'd use it for my debut at allrecipes.com! I suggest you use a wok for this recipe.