Asian Cabbage Salad
User Reviews
4.9
42 reviews
Excellent
Asian Cabbage Salad
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This delicious Asian cabbage salad boasts a wonderfully complex flavor profile thanks to a tasty dressing of sesame oil, vinegar, and soy sauce.
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Ingredients
- 12 ounces shredded cabbage 5 cups; I use a bag of coleslaw mix
- ¼ cup scallions green parts only, thinly sliced
Dressing:
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce or a gluten-free alternative
- ¼ teaspoon red pepper flakes
Instructions
- Place the shredded cabbage in a large bowl. Add the scallions.
- Add the sesame oil, rice vinegar, soy sauce, and red pepper flakes.
- Mix well with a large spoon. Let the flavors meld for 30 minutes. Mix again before serving.
Notes
- Allowing the flavors to meld is important. It does make a difference. You can let the salad rest at room temperature for up to an hour. If you plan to let it rest for longer, it's best to cover it and keep it in the fridge.
- I don't recommend using regular vinegar in the dressing. White vinegar is harsh and acidic, while rice vinegar is very mild - almost sweet.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. In fact, this salad tastes even better the next day and keeps tasting great right up to the last day you keep it. Just remember to stir it one more time before serving it.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
88kcal
(4%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
471mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 88kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 471mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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