Chinese Cabbage Salad

Adapted from recipe in the Coffee House Cookbook

  • 5 cups shredded cabbage
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds
  • 1/3 cup slivered almonds


Place shredded cabbage in a large mixing bowl.

Put the sesame oil, rice vinegar, soy sauce, and sugar in a small bowl and whisk until blended.

Toast the sesame seeds and slivered almonds in a small pan without oil until they become fragrant and begin to brown. Remove from heat.

Add sesame seeds, slivered almonds, and dressing to the cabbage. Toss until evenly coated. Serve.

Makes 5 cups.
85 calories per cup

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