Cabbage and almond salad

    Cabbage and almond salad

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    About this recipe: 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.

    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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