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
- cabbage, cored and: 0.5 large head (shredded)
- green onions: 1 bunch (sliced)
- almond slivers: 1 cup
- sesame seeds: 0.25 cup (toasted)
- sesame oil: 3 Tbsp
- rice vinegar: 3 Tbsp
- white sugar: 1 Tbsp (optional)
- garlic: 1 clove (minced, optional)
- ginger root: 1 tsp (fresh; grated, optional)
- salt: 1 tsp
- black pepper: 1 tsp
Metric Conversion
Stages of cooking
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Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
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Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
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Pour dressing over cabbage mixture and toss until well combined.
