Total Time
1hr 24mins
Prep 24 mins
Cook 1 hr

Red and green cabbage tossed with a light asian dressing.. mmm! The total cook time include the sitting time for the cabbage. This recipe is courtesy of

Ingredients Nutrition


  1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
  2. Meanwhile, peel the carrots and grate them into thin shreds.
  3. Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.
  4. Add carrots to the cabbage and mix well.
  5. Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
  6. Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.


Most Helpful

I tried this and the idea to soak the cabbage in salt is a bad one, it makes the cabbage soggy and salty no matter how welll you rince it.

lelola36 March 17, 2007

This is a great cole slaw, PetiteChef; lightly and perfectly seasoned. In fact it's probably now in my top three favorites. I had planned to have the leftovers for lunch tomorrow, but there aren't any. I didn't see the sea salt instructions so I didn't add any or do the softening/rinsing process.

sugarpea February 02, 2006

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