Cabbage and almond salad

    15 min

    This salad has the perfection combination of flavours and textures. Not only is it delicious, but it's also vegan-friendly. Cabbage is tossed together with spring onions, sesame seeds and almonds in a garlic-ginger dressing.

    40 people made this

    Serves: 12 

    • 3 tablespoons sesame oil
    • 3 tablespoons rice vinegar
    • 1 clove garlic, finely chopped
    • 1 teaspoon grated fresh root ginger
    • 1 tablespoon caster sugar
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1/2 large head cabbage, cored and finely chopped
    • 1 bunch spring onions, thinly sliced
    • 110g flaked almonds
    • 4 tablespoons toasted sesame seeds

    Prep:15min  ›  Ready in:15min 

    1. Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt and pepper in a small bowl until the sugar has dissolved.
    2. Toss the cabbage, spring onions, almonds and sesame seeds in a large bowl with the dressing until well coated.

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    Reviews in English (34)


    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.  -  16 Jul 2012  (Review from Allrecipes US | Canada)


    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.  -  18 Jul 2009  (Review from Allrecipes US | Canada)


    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.  -  19 Jul 2009  (Review from Allrecipes US | Canada)