Oriental Almond Ponzu Slaw

READY IN: 45mins
Recipe by Montana Heart Song

Served any time of the year with fish, chicken or with hamburgers.

Top Review by Susie D

A nice take on slaw. I will definitely be making this again. I made the slaw early in the day and kept the dressing to add 30 minutes prior to serving. At first bite one diner thought the slaw needed sweetness. I actually liked the dressing better the next day. The tart dressing had mellowed & the salad was still fairly crisp. I appreciated learning the vinegar/ water bath method. The recipe does make an excess of dressing and omitted adding the almonds in the directions. Good luck in the contest!

Ingredients Nutrition


  1. Add shredded cabbage, diced radishes and sliced green onions in a serving bowl.
  2. Add water and vinegar. Stir to mix. Set Aside.
  3. Mix Dressing in a small bowl.
  4. Drain vegetables in a colander and return to serving bowl.
  5. Sprinkle celery seed and lime juice over the vegetables.
  6. Add the dressing and gently toss to mix.
  7. Cover and refrigerate 30 minutes before serving.
  8. Note: Cold Water and White Vinegar will crisp the cabbage and radishes.
  9. The slaw does not get soggy.

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