ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sesame Cabbage Salad

James Carrier
Yield Makes 6 to 8 servings
Notes: Roasted sesame seeds are sold in some supermarkets and in Asian grocery stores. If you can't find them, toast your own: stir in a frying pan over medium heat until golden, 5 to 6 minutes. If desired, assemble salad in a glass bowl to show off the colorful layers.

Ingredients

  • 1 English cucumber (1 lb.)
  • 1 cup thinly slivered red onion
  • Sesame dressing (recipe follows)
  • 4 cups finely shredded napa cabbage (8 oz.)
  • 4 cups finely shredded red cabbage (8 oz.)
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons roasted sesame seeds (see notes)

Nutrition Information

  • calories 86
  • caloriesfromfat 55 %
  • protein 1.8 g
  • fat 5.2 g
  • satfat 0.7 g
  • carbohydrate 9.3 g
  • fiber 1.9 g
  • sodium 227 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse and thinly slice cucumber. In a bowl, mix cucumber, onion, and sesame dressing. Cover and chill at least 1 hour or up to 1 day.

  2. Up to 1 hour before serving, layer napa cabbage and red cabbage in a large bowl (see notes). Pour marinated cucumber mixture over the top. Sprinkle with green onions, cilantro, and sesame seeds. Just before serving, mix well.

  3. Sesame dressing: In a small bowl or 1-cup glass measure, mix 1/2 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon vegetable oil, 1 tablespoon Asian (toasted) sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon ground white pepper. Makes about 3/4 cup.