Japanese-style Sesame Slaw


Japanese-style Sesame Slaw

Made with green and red cabbage, this tangy, crunchy, and colourful coleslaw is much lighter than a classic coleslaw and is rounded off with a refreshing Japanese dressing.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Main Dish
Cuisine: Japanese-inspired, Modern Australian
Cooking Method: No Cooking Required
Special Diet: Vegetarian
Servings: 8 servings (½ cup)
Calories: 100kcal
Author: The Cook


  • Large Bowl


For the slaw ;

  • ½ small head green cabbage, thinly sliced
  • ½ small head red cabbage, thinly sliced
  • 6 spring onions (scallions), sliced diagonally
  • 1 tablespoon sesame seeds, white or black, toasted

For the dressing ;

  • cup seasoned rice vinegar
  • ¼ cup canola oil
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil


  • In a large bowl, combine both cabbages, onion, carrot and sesame seeds.
  • Prepare dressing by shaking together rice vinegar, canola oil, garlic, ginger, soy sauce and sesame oil.
  • Pour dressing over salad, toss and refrigerate before serving. (see Note 1 )


  1. Ideally, allow to stand in fridge for an hour or more to allow flavours to mellow. Re-toss before serving.


Serving: 1serving (½ cup) | Calories: 100kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 38.4mg | Calcium: 50mg | Iron: 0.8mg
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