Crunchy Cabbage Slaw Recipe

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Crunchy Cabbage Slaw

Pam Henderson


This recipe was given to me by a very close friend and I fell in love. It's a great side to everything from pulled pork to Thai style bbq. Note: I sometimes use a bit less sugar in the dressing, and a bit more vinegar; it's flexible and forgiving. I don't usually put all of the dressing on the salad. Give it a taste first. I also usually let it sit for an hour or more at room temp to meld the flavors. If you are making the day before, prep the dressing and vegetables separately and combine an hour or two before serving.(The chow mein noodles are optional!)

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45 Min


No-Cook or Other


1/2 c
vegetable oil
2 Tbsp
rice wine vinegar
1/4 c
1 scant tube(s)
kosher salt
1/4 tsp
1/2 medium
head of red cabbage, thinly sliced
1/2 medium
head of green or white cabbage, thinly sliced
1/3 c
slivered almonds, toasted
1/4 c
sesame seeds, toasted
green onions, sliced
3/4 c
crispy chow mein noodles

Directions Step-By-Step

Mix the first five ingredients together in a jar and shake well. Chill for at least an hour.
Just before serving

combine the red cabbage, green cabbage, sesame seeds, almonds and onions. Add dressing and toss. Top with chow mein noodles.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy