Description
A sweet sesame cabbage salad with loads of scallions and toasted almonds that borrows from Japanese “addictive cabbage”, which is a fitting name, because it’s addictingly good.
Ingredients
Scale
- 1/2 head cabbage, shredded (280g)
- 1 bunch scallions, thinly sliced on a bias (35g)
- 2 tbsp finely sliced cilantro (chiffonade)
- 2 tbsp (16g) sesame oil
- 2 tbsp (16g) soy sauce
- 2 tbsp (30g) honey
- 2 tbsp (24g) lemon juice
- 1 clove garlic, grated
- 1/2 tsp white pepper
- 1/2 cup (60g) slivered almonds, toasted (can sub w/ toasted peanuts/cashews)
- 2 tbsp (12g) toasted sesame seeds/ black sesame seeds
Instructions
- Shred the cabbage, scallions, and cilantro. Quarter the cabbage into wedges and remove the core. Using a mandoline or knife, shred the cabbage (fairly thin) and add to a large mixing bowl. It looks like a lot of cabbage, but it’ll lose a lot of volume once it’s tossed in the dressing. Finely slice the scallions on a bias, finely slice the cilantro, and add to the bowl of cabbage.
- Make the dressing and toss the salad. Whisk the sesame oil, soy sauce, honey, lemon juice, garlic, and white pepper in a small bowl or jar, and pour over the cabbage salad. Sprinkle over the slivered almonds and sesame seeds and toss to combine. Adjust for salt as needed – I always add salt, but depending on the soy sauce you use, you may not need to.
- Serve this salad immediately with extra sesame seeds for garnish.