This recipe happened because I simply don’t like cole slaw. There’s a cabbage salad dish that’s been in my family for years, so this recipe is my interpretation of it marrying cole slaw.

1 head of cabbage (I prefer the lightness and crunch of napa cabbage)
2 carrots, shredded
2T diced scallion
1/2c chopped almonds
1/3c raisins (I prefer golden)

2T sesame oil
2T tamari or soy sauce
2T rice wine vinegar
2T mayo or vegan mayo
2T sesame seeds

Slice head of cabbage in half and remove core. Roughly chop the cabbage by slicing each half of the cabbage horizontally.

Toss cabbage, carrots, scallions, almonds and raisins together in a large bowl, evenly distributing ingredients. Place all other wet ingredients into a small bowl with sesame seeds and whisk together. Drizzle dressing over salad mixture and toss in an event coat. Serve immediately if using napa cabbage.


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