Japanese-Style Cabbage Salad Recipe

Name: Japanese-Style Cabbage Salad
Prep time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 0.5 large head cabbage, cored and shredded; 1 bunch green onions, thinly sliced; 1 cup almond slivers; 0.25 cup toasted sesame seeds; 3 tablespoons sesame oil; 3 tablespoons rice vinegar; 1 tablespoon white sugar; 1 clove garlic, minced; 1 teaspoon grated fresh ginger root; 1 teaspoon salt; 1 teaspoon black pepper

This refreshing and crunchy cabbage salad combines the flavors of fresh cabbage, green onions, almond slivers, and toasted sesame seeds, all brought together by a rich sesame dressing. Perfect as a side dish for any meal or a light snack!

Ingredients (for 12 servings)

large head of cabbage, cored and shredded
1 bunch green onions, thinly sliced
1 cup almond slivers
cup toasted sesame seeds

Dressing:

3 tablespoons sesame oil
3 tablespoons rice vinegar
1 tablespoon white sugar (optional)
1 clove garlic, minced (optional)
1 teaspoon grated fresh ginger root (optional)
1 teaspoon salt
1 teaspoon black pepper

Directions

Step 1: Begin by preparing the cabbage, green onions, almonds, and sesame seeds. In a large bowl, combine the shredded cabbage, sliced green onions, almond slivers, and toasted sesame seeds. Set aside.
Step 2: In a separate small bowl, whisk together the dressing ingredients. Combine the sesame oil, rice vinegar, sugar (if using), minced garlic (if using), grated ginger (if using), salt, and black pepper. Whisk until the sugar dissolves completely and the dressing is smooth.
Step 3: Pour the dressing over the cabbage mixture and toss well to ensure everything is evenly coated. Adjust seasoning to taste if necessary.
Step 4: Serve immediately or refrigerate for about 30 minutes to allow the flavors to marinate. Enjoy this crunchy, flavorful salad!

Nutrition Facts (per serving)

Nutrition Information	Amount
Calories	126
Total Fat	10g
Saturated Fat	1g
Sodium	208mg
Total Carbohydrate	8g
Dietary Fiber	3g
Total Sugars	4g
Protein	4g
Vitamin C	23mg
Calcium	88mg
Iron	1mg
Potassium	215mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your individual needs.

This fresh and flavorful Japanese-Style Cabbage Salad is a delightful combination of crunchy cabbage, green onions, toasted almonds, and sesame seeds, dressed in a tangy, sweet sesame oil and rice vinegar dressing. With the addition of fresh ginger and garlic, this salad is a perfect side dish for many Asian-inspired meals.

History of the Dish

The origins of the Japanese-Style Cabbage Salad are not entirely clear, but the dish reflects the general Japanese love for fresh, simple salads, especially those served as accompaniments to larger meals. The key ingredients, such as sesame oil and rice vinegar, are staples in Japanese cuisine, adding a mild but distinct flavor profile that complements other dishes. While cabbage is not native to Japan, it has been a common vegetable in the region since the 19th century, brought to Japan by Western influences. Over time, it became integrated into local culinary traditions, especially in salads like this one that highlight fresh ingredients and light, refreshing flavors.

Regional Variations

Although this salad is often associated with Japanese cuisine, it shares similarities with other Asian slaw-style dishes, such as Korean kimchi or Chinese shredded cabbage salads. What distinguishes the Japanese version is the use of rice vinegar and sesame oil, which gives the dish its characteristic mild acidity and rich, nutty undertones. In Japan, similar salads might incorporate additional vegetables like cucumbers or radishes, and often feature the addition of miso or soy sauce in the dressing. The use of almonds in this recipe is more of a Western adaptation, as traditional Japanese cabbage salads typically feature sesame seeds for a more authentic texture.

What Makes It Different

Japanese-Style Cabbage Salad stands apart from other cabbage-based salads due to its unique flavor profile. Unlike typical Western coleslaw, which often uses mayonnaise as the base for the dressing, this recipe uses sesame oil and rice vinegar, which creates a lighter and more aromatic dressing. The fresh ginger and garlic add depth, and the toasted sesame seeds bring an extra layer of crunch. Additionally, the salad is not typically served with creamy or overly rich dressings, making it a more refreshing and health-conscious option.

Where to Serve It

This salad is commonly served in Japan as a side dish, often accompanying grilled meats, rice dishes, or tempura. It pairs well with other Japanese dishes such as teriyaki, tonkatsu (breaded pork cutlet), and sushi. Its lightness makes it an ideal accompaniment to heavy or oily foods, as it helps to balance out the richness of the main dishes. Due to its simplicity and ease of preparation, it's also popular at potlucks and family gatherings, especially in Western countries where Japanese food has become increasingly popular.

Interesting Facts

In Japan, cabbage is often pickled or used raw in salads, and it is believed to aid digestion due to its high fiber content.
Sesame oil, a key ingredient in the dressing, is rich in antioxidants and is often used in traditional Japanese medicine for its potential health benefits, including promoting heart health and improving skin conditions.
In some regions of Japan, cabbage is considered a "comfort food" due to its mild flavor and versatility. It's frequently used in home-cooked meals and is a staple in bento boxes.
While this cabbage salad may seem simple, it is packed with nutrients. Cabbage is an excellent source of Vitamin C, which supports the immune system and helps in the absorption of iron from plant-based foods.

FAQ about Japanese-Style Cabbage Salad Recipe

Leftover salad should be stored in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. However, the texture of the cabbage might soften over time as it continues to absorb the dressing.

Yes, you can prepare the salad ahead of time, but it’s best to add the dressing right before serving to prevent the cabbage from becoming too soggy. You can store the cabbage, green onions, almonds, and sesame seeds separately and combine them with the dressing later.

Absolutely! Feel free to customize the salad. For example, you can add or substitute other vegetables like carrots, bell peppers, or cucumbers. You can also adjust the level of sweetness or acidity in the dressing by adding more sugar or vinegar, depending on your preferences.

The dressing can be stored separately in an airtight container in the refrigerator for up to 1 week. Shake or stir well before using, as the ingredients may separate over time.

You can try using other nuts like cashews, peanuts, or walnuts. If you’re looking for a crunchy topping, sunflower seeds or pumpkin seeds also make great alternatives.

Yes, pre-shredded cabbage can be used for convenience. However, freshly shredded cabbage often has a better texture and flavor, so it’s recommended if you have the time.

Yes, this salad is vegetarian and can be made vegan if you use a plant-based sweetener in the dressing, such as maple syrup or agave nectar, in place of the sugar.

Yes, this salad is naturally gluten-free. Just ensure that the sesame oil and other ingredients do not contain any gluten if you are sensitive or allergic to it.

You can add protein by incorporating grilled chicken, tofu, or even a boiled egg. For a more authentic Japanese twist, try adding some grilled salmon or shrimp.

You can substitute sesame oil with other oils such as olive oil or avocado oil. However, sesame oil has a distinct flavor that is key to the dish’s authenticity. If you prefer a different flavor profile, feel free to experiment.

Comments

Sarah Jo

10/06/2025 01:52:54 PM

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.

Ladybug

01/25/2015 06:06:29 PM

This "Japanese-Style Cabbage Salad" was both tasty and attractive. The dressing was nice and zippy: I made my dressing with fresh ginger and lots of pepper (and a tad of garlic powder rather than the fresh garlic called for since I was making only 2 servings). I made my salad with red cabbage, and the loads of almond slices and loads of sesame seeds, as well as the green onion, contrasted with the red cabbage beautifully. I think this would be a wonderful salad to take to a potluck. If I were to make this salad again, I would let my sliced green onion rest in the vinegar and honey by themselves a little longer before adding the rest of the ingredients (like I usually do) to remove the "skunky taste" from the onion. Thank you Cynthia for sharing your recipe.

ftcake

07/03/2023 11:29:38 PM

I enjoyed this light and easy cabbage salad. I used shredded red and green cabbage, added cilantro, and used sliced almonds in place of toasted seseme seeds. Served this alongside chicken tonkatsu, jasmine rice, and Vermont curry.

Marge

04/16/2016 07:18:00 PM

Delicious. Take the time to toast the sesame seeds - 350F in the toaster oven until they turn just slightly brown. A reviewer doubled the dressing, but I actually doubled the cabbage using the whole head, and it was perfect. Almonds add a nice crunch. I may add dried cranberries next time or mandarin slices.

gladcam

07/26/2020 09:36:19 PM

Delicious! I had a green cabbage and no green onions, and added chopped up pink sushi ginger for some flavour and colour. The dressing worked well, but I added some sushi ginger liquid and that worked rely well and “brought it home” flavourwise. The almonds and sesame seeds gave it a great crunch . It will happen again...paired it with some teriyaki salmon.....Thank you!

Jennifer Simpson

04/09/2020 01:29:11 PM

My family really enjoyed this salad. I added rice noodles and sugar snap peas to my version and the flavors were wonderful. Easy way to get the kids to consume cabbage for sure!

TxCin2

01/04/2025 07:19:51 PM

The sesame oil seemed to overpower this dish. I made this and let it sit in the fridge for about an hour while I prepared other dishes. This is fresh and light with a mild flavor. I really needs more rice vinegar though as it didn't have any tang to it. I toasted the almonds and the sesame seeds. I did add in both powdered garlic and ginger and a little sprinkle of sugar. While this version seemed to be lacking, I feel like this is a good jumping off point and with a couple of tweaks, this could be really great. I used angel hair shredded cabbage and that worked well.

JCM

01/04/2017 11:47:22 PM

I subbed (triple filtered) coconut oil for the sesame, and honey for sugar. I adjusted the dressing by taste instead of measuring. I added in julienned green and pink lady apples for a sweet crunch, and left out the almonds. It was really tasty I plan to make it again.

LITTLECHILE

03/21/2008 09:23:56 AM

I tweaked this recipe a bit so that is why I don't have 5 stars....I added julienned carrots, blanched broccoli florets and instead of vinegar in the dressing I used lime juice and used honey instead of the sugar. I really liked the flavour but thought it needed a bit more dressing.

ChillySpice5033

11/04/2024 05:55:49 AM

I was looking to replicate a salad that we often eat (and love!) from our local Japanese restaurant, and am thrilled I found this recipe. I left out the green onions and almonds (as they don’t have them where we go), and used the dressing recipe as a guide - adjusting to taste, and using all the optional ingredients. My toasted sesame oil and rice wine vinegar are both very high quality and I didn’t have any of the issues that some experienced with overpowering sesame or acidity. Just lovely! Thank you for sharing :)

BraveZiti6162

09/14/2023 10:23:52 AM

I have been searching for a salad dressing that I experienced at "Origins;" a "Fusion" type restaurant and I would add a Carrot (Finely ground to a paste) to yours and I will try the recipe, Thanks for sharing, Vinnie

Paula

07/31/2025 05:07:46 PM

We liked this salad very much and have made it several times.

Michael Johnson

10/10/2024 10:22:41 PM

Bro, flavor town just called.

BraveZiti6162

09/14/2023 10:23:52 AM

LivelySoy4793

07/29/2023 03:48:51 PM

Nothing remotely close to cabbage salads eaten in a Japan. Sesame oil overpowered the entire dish. Tossed it.

JumpyGhee4394

07/03/2023 11:21:24 PM

I like this light and easy salad recipe. I added some cilantro and served this along with chicken tonkatsu, jasmine rice, and Vermont curry.

Kevin

12/11/2021 12:08:48 AM

An all right flavor.

Jood42

04/18/2021 12:27:13 AM

I halved everything in the recipe, and the sesame oil was so overpowering, it was inedible. I love bold flavors, and I cook Japanese dishes 3-4 nights a week, so it's not down to an unfamiliarity with the ingredients. I think the proportions are just way off.

Cupcakes and Cutlery

03/31/2021 10:22:25 PM

This easy Cabbage Salad was so easy and really refreshing. This is a great side dish for any meal, especially one with sesame or ginger flavors. It was flavorful and will be a good summer salad to make.

Christina

03/19/2021 11:47:53 PM

Super simple and very tasty! I used all the 'optional' ingredients. The family liked this for a change from the normal slaw. I thought it could actually use a bit of spice, like maybe some jalapeño or hot chili oil or something. I will be making this again! Thanks for sharing

Cook Time: 10 minutes

Juicy Lucy Cheddar Burgers Recipe

View Recipe

audio version

Cook Time: 45 minutes

Turkey Tater Tot Hot Dish Recipe

View Recipe

audio version

Cook Time: 15 minutes