Japanese sesame slaw

This colourful salad offers tangy flavor and crunch.
Japanese sesame slaw beside tongs.
8 servings / 10 min

Prep 10 min / Cook 0 min

Much lighter than classic coleslaw, enjoy it as an accompaniment to fish or chicken.



  • ½ small head of green cabbage, thinly sliced or grated
  • ½ small head of red cabbage, thinly sliced or grated
  • 6 green onions, sliced diagonally
  • 1 large carrot, peeled and coarsely grated
  • 1 tbsp (15 mL) sesame seeds, white or black, toasted


  • ⅓ cup (75 mL) seasoned rice vinegar
  • 3 tbsp (45 mL) canola oil
  • 1 large clove garlic, minced
  • 1 tsp (5 mL) grated fresh ginger
  • 1 tsp (5 mL) sodium-reduced soy sauce
  • 1 tsp (5 mL) sesame oil
  1. In a large bowl, combine both cabbages, onion, carrot and sesame seeds.
  2. Prepare dressing by shaking together rice vinegar, canola oil, garlic, ginger, soy sauce and sesame oil.
  3. Pour dressing over salad, toss and refrigerate before serving. Ideally, allow to stand in fridge for an hour or more to allow flavours to mellow. Re-toss before serving.
Nutritional info per serving (1 cup/250 ml)
  • Calories 90
  • Protein 2 g
  • Total Fat 6 g
    Saturated Fat 0.5 g
    Cholesterol 0 mg
  • Carbohydrates 7 g
    Fibre 3 g
    Sugars 4 g
    Added sugars 0 g
  • Sodium 45 mg
  • Potassium 32 mg

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