Crunchy Chinese Cabbage Salad

I am not a huge fan of salads in general, but I won’t bore you as to why. I think I could write a whole series of posts about why salad bugs me. However, I love this crunchy Chinese cabbage salad because of its texture and great flavor. I’ve been tweaking it over the years to make it more healthy (as a salad should be) without sacrificing any flavor.

Preheat the oven to 350 and put on a cookie sheet:

1/4 c. sesame seeds

1/2 c. sliced almonds

Toast the seeds and nuts for 15 minutes on 350, shaking the pan halfway through. Set the pan aside to cool.


While the seeds/nuts are toasting, prepare the veggies and put them in a large bowl.

1/2 head of green cabbage, shredded

1/2 head of lettuce, shredded

1/4 c. minced onion (any kind will do)


Whisk all together in a small bowl, then pour over the veggies:

1/4 c. soy sauce

1/4 c. sugar

1 t. salt

1/2 t. pepper

2 T. sesame oil

6 T. rice vinegar

2 cloves of minced garlic

Add the seeds/nuts to the salad and mix it up. Serve the crunchy Chinese cabbage salad as a side or take it to a party!

Chinese cabbage salad

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