Asian cabbage salad

Asian cabbage salad

I picked up some beautiful heads of organic green cabbage during my last visit to the farmers' market. Unfamiliar as I am with cabbage recipes, I made 3 different versions of cabbage slaw. There's also much more to learn about Napa, Savoy, and multi-colored cabbages. 

The first recipe used jalapeño, lime, and cilantro. Next, I made a slaw with a red wine and Dijon vinaigrette. The last was the clear winner and is presented below. 

This salad is incredibly light yet rich in flavor. I hope you enjoy it.


  • 1 head green cabbage
  • 1/2 cup seasoned rice vinegar (also known as sushi vinegar)
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon sesame oil
  • Salt and pepper


  1. Slice the cabbage vertically into quarters. 
  2. Cut out the firm core. 
  3. Slice the quarters crosswise into 1/8 inch slices. 
  4. In a large bowl, toss the cabbage with the other ingredients. 
  5. Chill at least an hour up and to 3 hours. Toss often.