Asian Cabbage Salad

Our Ratings Liz Hubby Kids

I found this recipe when I was looking for something to do with my Asian cabbage I’d gotten in my co-op produce basket. I did it just as written.


2, one-and-a-half-pound heads green cabbage, very thinly sliced (~25 cups)
1 cup seasoned rice vinegar*
1/2 cup chopped fresh cilantro
2 tablespoons oriental sesame oil


Place cabbage in very large bowl. Add vinegar, cilantro and oil; toss. Season with salt and pepper. Cover; chill at least 1 hour and up to 3 hours, tossing often.

I loved how simple this recipe was with only 4 ingredients. It tasted so fresh and delicious. We had friends over when we ate this and they asked for the recipe. We ate it with some Thai sticky rice, Laab, and garlic oyster sauce green beans. Great meal!

*Note: If your rice vinegar doesn’t say, “Seasoned” on it (like mine in the picture doesn’t), you will want to add some honey or something else to sweeten your dressing a bit.

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