Asian cabbage salad

Contributed by Preston Maring, MD

Asian cabbage salad
Vanessa Bogenholm of VB Farms re-opened the strawberry season at last Friday's market. She tries to personally attend markets early in the season. As she is the President of the California Certified Organic Farmers Association, she has much experience and expertise to share about agricultural practices. She also provided beautiful heads of organic green cabbage. Unfamiliar as I am with cabbage recipes, I made three 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 clear winner 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 Tbsp sesame oil
  • Salt and pepper


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

Nutrition Information (per serving)