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    You are in: Home / Recipes / Japanese Cabbage Salad Recipe
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    Japanese Cabbage Salad

    Japanese Cabbage Salad. Photo by Sharon123

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Poutine's Note:

    I'haven't tried this recipe yet. Recipe published in the Montréal Gazette, July 27, 2005.

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    Units: US | Metric


    • 1/3 cup vegetable oil
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon tamari or 1 tablespoon soy sauce
    • 1/2 cup sugar
    • 1/4 cup rice wine vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper


    1. 1
      Whisk together dressing ingredients and set aside.
    2. 2
      Place all salad ingredients together in a bowl.
    3. 3
      Toss with dressing right before serving, so as not to lose crunch.

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    Ratings & Reviews:

    • on August 25, 2007


      Easy to prepare and well received by dinner guests. I used EVO instead of vegetable oil and cut back a bit on the overall oil content of the dish. It was quite sweet so I will reduce the sugar to 1/4 cup next time. Will definitely put this into the menu rotation.

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    • on February 06, 2006


      Great tasting, great looking salad! I used all red cabbage and pumpkin seeds for almonds, because that's what I had. Very easy, and healthy, as well! Just a little on the sweet side for us, and I did add a little more vinegar, but the basic idea of the salad is wonderful! Will do a lot!

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    • on January 30, 2006


      I made this as part of my salad theme for the Three Chefs game. It is yummy. Thank you Poutine!

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    Nutritional Facts for Japanese Cabbage Salad

    Serving Size: 1 (86 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 219.3
    Calories from Fat 143
    Total Fat 15.8 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 209.0 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 2.5 g
    Sugars 14.2 g
    Protein 3.2 g

    The following items or measurements are not included:

    rice wine vinegar

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