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 shredded : 0.5 large head
- green onions, thinly sliced : 1 bunch
- almond slivers : 1 cup
- toasted sesame seeds : 0.25 cup
- sesame oil : 3 Tbsp
- rice vinegar : 3 Tbsp
- white sugar (Optional) : 1 Tbsp
- garlic, minced (Optional) : 1 clove
- grated fresh ginger root (Optional) : 1 tsp
- 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.
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