Asian Cabbage Slaw


This recipe turns boring cabbages (which can sit in my refrigerator for weeks), into a salad so irresistible its typically gone in 24 hours.

Prep Time

15 minutes

Cook Time

30 minutes


4 Servings


1⁄2 cabbage, green
4 carrot
1 bell pepper, red
1 tablespoon sesame oil
1 tablespoon sesame seeds
3 tablespoons rice vinegar
1 1⁄2 tablespoons sugar
1⁄8 teaspoon salt
1 teaspoon soy sauce


Thinly slice or shred the cabbage and carrots. I use my Cuisenart food processor with the grater blade which makes this step almost instantaneous. Toss the cabbage and carrots will all the rest of the ingredients. Garnish with cilantro leaves if desired and serve.

This recipe is fun to play around with:

  • Add 1/8 teaspoon red pepper flakes for some heat
  • Substitute roasted peanuts for the sesame seeds
  • Use purple cabbage in place of the green
  • Add other thinly sliced veggies depending on what’s in your refrigerator or CSA share!