You are here

Member since April 2003

Crunchy Cabbage Salad

What you need: 

1/2 cup seasoned rice vinegar
1 tablespoon. olive oil
1 teaspoon vegan sugar
salt, to taste
pepper, to taste
3 cups green cabbage, thinly sliced
1/4 cup slivered almonds, toasted
3 tablespoons toasted sesame seeds
green onions, to taste
pickled ginger (beni shoga), to taste

What you do: 

1. Dressing: In a bowl, combine seasoned rice vinegar, olive oil, sugar, salt, and pepper; whisk thoroughly.
2. Salad: In another bowl, combine cabbage, almonds, sesame seeds, green onion, and pickled ginger; toss to mix.
3. Pour dressing over salad; toss to combine.
4. Refrigerate before serving.
Some other things you can add are shredded carrots for color, capers, roasted red peppers, or tomatoes. Anything goes.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


I looooovee cabbage,  I cannot waitt to try this, it sounds unique and amazing!


I found this recipe by searching for "capers" because I had a tablespoon I wanted to use up.  In addition to the capers, I used up the last of my pickled ginger that I've had for several years and  the last roasted red pepper. I had a few handfuls of purple cabbage that needed to be used up so that went in with the 1/2 of a head of green cabbage that had been in my fridge for the last two weeks. All in all, it really cleaned out my fridge! Plus it tasted great!

Log in or register to post comments