Crunchy Cabbage Slaw

Crunchy Cabbage Slaw

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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!)


☆☆☆☆☆ 0 votes

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
  • 4
    green onions, sliced
  • 3/4 c
    crispy chow mein noodles

How to Make Crunchy Cabbage Slaw


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

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

Printable Recipe Card

About Crunchy Cabbage Slaw

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

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