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Asian/Oriental Cabbage Salad

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“While sailing the Sea of Cortez, with not a leaf of lettuce in sight, I came up with this recipe one night. A welcomed change from tacos and burritos! Shrimp or chicken can be added to make a complete meal!”
READY IN:
20mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

  • 3 -4 cups finely sliced cabbage
  • 12 cup shredded carrot
  • 12 cup green onion, sliced
  • 14 cup celery, diced
  • 34 cup sliced almonds
  • 2 tablespoons sesame seeds
  • 2 tablespoons butter
  • 14 cup sugar
  • 1 teaspoon sesame oil
  • 13 cup peanut oil (vegetable oil can be substituted)
  • 13 cup rice wine vinegar
  • 1 12 tablespoons soy sauce (adjust to taste)
  • 2 tablespoons minced candied ginger
  • 1 cup chow mein noodles

Directions

  1. In a large bowl, mix cabbage, onions, carrots, green onions and celery.
  2. Melt butter in small sauce pan and saute almonds and sesame seeds until golden brown (watch carefully as they will quickly burn).
  3. Remove from heat and add, sugar, oils, vinegar, soy sauce and minced ginger.
  4. Cool slightly.
  5. Pour dressing over vegetables.
  6. Sprinkle noodles on top and serve.

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