Japanese-Style Cabbage Salad

Japanese-Style Cabbage Salad

Cynthia 0

"This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw."

Ingredients 25 m {{adjustedServings}} servings 126 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Tips & Tricks
Famous Japanese Restaurant-Style Salad Dressing

A simple, tangy salad dressing you make in the blender.

Healthy Garden Salad

This colorful, healthy salad stars black beans, corn, tomatoes, and edamame.

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Reviews 30

  1. 39 Ratings

Sarah Jo

To give this salad a little "kick", I added a dash of Sriracha Hot Chili Sauce. I did not add the full amount of salt and pepper, I added it to taste. I made this around noon today as to give it time to sit in the dressing until dinner. VERY good, though my husband and I thought this needed more dressing. Next time, I will double the dressing ingredients.

Diane's Midwest Cooking

I'm giving it 5 stars because I like the dressing. I did start modifying before I tried the original recipe because...I'm serving it to guests tonight and I wanted to take advantage of all of the good cooks' recommendations. I added carrots and broccoli, changed the sugar to honey and otherwise did as instructed. It's a wonderful slaw salad and uses many of my garden veggies.


I made this to go with a Japanese chicken dish, because I had half a head of cabbage to use. I was out of scallions, which would have helped a lot, and I chose not to bother with the almonds. I added two shredded carrots, did use the garlic, and used only 1/2 tsp pepper. Not bad, but the sesame oil was too overpowering. I ended up using another Tbsp each of sugar and vinegar to try to counteract the oil. If I make it again, will use 1 T. sesame oil and 1 T. canola, with the same amt. of other ingredients.