Japanese-Style Cabbage Salad

I have been searching for a salad dressing that I experienced at “Origins;” a “Fusion” type restaurant and I would add a Carrot (Finely ground to a paste) to yours and I will try the recipe, Thanks for sharing, Vinnie

Nothing remotely close to cabbage salads eaten in a Japan. Sesame oil overpowered the entire dish. Tossed it.

I enjoyed this light and easy cabbage salad. I used shredded red and green cabbage, added cilantro, and used sliced almonds in place of toasted seseme seeds. Served this alongside chicken tonkatsu, jasmine rice, and Vermont curry.

I like this light and easy salad recipe. I added some cilantro and served this along with chicken tonkatsu, jasmine rice, and Vermont curry.

An all right flavor.

I halved everything in the recipe, and the sesame oil was so overpowering, it was inedible. I love bold flavors, and I cook Japanese dishes 3-4 nights a week, so it’s not down to an unfamiliarity with the ingredients. I think the proportions are just way off.

This easy Cabbage Salad was so easy and really refreshing. This is a great side dish for any meal, especially one with sesame or ginger flavors. It was flavorful and will be a good summer salad to make.

Super simple and very tasty! I used all the ‘optional’ ingredients. The family liked this for a change from the normal slaw. I thought it could actually use a bit of spice, like maybe some jalapeño or hot chili oil or something. I will be making this again! Thanks for sharing

This Japanese-Style Cabbage Salad was incredible! The crunchy cabbage paired really well with the refreshing sesame dressing. We enjoyed this recipe so much that I already made it a second time this week!

I had this as a made side dish that went with chicken. The dressing really makes this dish and I felt like it would make a good marinade too. I changed the salad a bit as I used what I had on hand but great recipe!!

3.14.21 To me, this is coleslaw with an Asian flare, and there’s nothing wrong with that. We liked it well enough, just think there was nothing really special about it, and that’s OK too. It was a solid coleslaw with a dressing that tasted like many other dressings that I’ve had. A little kick of heat certainly wouldn’t hurt.

We loved this…super easy to make and the kids like it too! Word to the wise… if you have never toasted sesame seeds in your oven, they give Mexican jumping beans a run for their money!

Delicious! I had a green cabbage and no green onions, and added chopped up pink sushi ginger for some flavour and colour. The dressing worked well, but I added some sushi ginger liquid and that worked rely well and “brought it home” flavourwise. The almonds and sesame seeds gave it a great crunch . It will happen again…paired it with some teriyaki salmon…..Thank you!

I ran out of my usual rice vinegar so, I had to substitute a generic brand since the grocery store was out of my tried and trustworthy brand. Depending upon which rice vinegar used, the tartness can be over powering. I would suggest tasting the dressing as one pours the vinegar in.

My family really enjoyed this salad. I added rice noodles and sugar snap peas to my version and the flavors were wonderful. Easy way to get the kids to consume cabbage for sure!

I made this recipe according to directions, omitting the optional garlic. There was too much acid in the recipe and the flavors did not marry well. The ginger, especially, did not belong in the recipe, and I found the overall mix of flavors unappealing. I would not make this again.

I’ve made this with three types of cabbage: regular, red, and Napa. Every one of these was perfect. The Napa was the least gassy of them all.

I love the crunch! I added broccoli and orange sweet peppers because I had them.

I subbed (triple filtered) coconut oil for the sesame, and honey for sugar. I adjusted the dressing by taste instead of measuring. I added in julienned green and pink lady apples for a sweet crunch, and left out the almonds. It was really tasty I plan to make it again.

Delicious. Take the time to toast the sesame seeds – 350F in the toaster oven until they turn just slightly brown. A reviewer doubled the dressing, but I actually doubled the cabbage using the whole head, and it was perfect. Almonds add a nice crunch. I may add dried cranberries next time or mandarin slices.

This “Japanese-Style Cabbage Salad” was both tasty and attractive. The dressing was nice and zippy: I made my dressing with fresh ginger and lots of pepper (and a tad of garlic powder rather than the fresh garlic called for since I was making only 2 servings). I made my salad with red cabbage, and the loads of almond slices and loads of sesame seeds, as well as the green onion, contrasted with the red cabbage beautifully. I think this would be a wonderful salad to take to a potluck. If I were to make this salad again, I would let my sliced green onion rest in the vinegar and honey by themselves a little longer before adding the rest of the ingredients (like I usually do) to remove the “skunky taste” from the onion. Thank you Cynthia for sharing your recipe.