Asian Cabbage Salad
Prep time
Total time
Cabbage salad with lots of sesame seeds.
Recipe type: Salad
Cuisine: Japanese
Serves: 6
  • 1 head cabbage - thinly sliced
  • 6 green onions - chopped
  • 6 Tablespoons roasted sesame seeds
  • 3 Tablespoons roasted almond seeds
  • Dressing:
  • ¼ cup canola oil or vegetable oil
  • 3 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  1. slice cabbage into thin strips, you can use a mandolin too
  2. chop the green onions
  3. in a dry hot frying pan, roast the sesame seeds until slightly fragrant, but don't let them burn!
  4. crush them with a mortar and pestle - I use a Japanese suri bashi
  5. next, roast the almonds in the same pan.
  6. Toss all the above ingredients in a large bowl and set aside.
  7. In a separate jar, mix the dressing ingredients.
  8. Shake well then pour over cabbage mixture. Blend well.
  9. If you like you can pour this dressing an hour or two before hand to let the flavors marinate. Unlike leaf salads, it can sit in the dressing and still taste good.
To add a bit of crunch we sometimes add deep fried wonton chips or strips. Not everyone likes in their salad so we usually, offer it on a separate plate on the side.
Recipe by Asian Lifestyle Design at