Green Cabbage Salad with Almonds and Sesame (Pareve)

Green Cabbage Slaw
Green Cabbage Slaw. © Miri Rotkovitz
Ratings (9)
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
356 Calories
22g Fat
37g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 356
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 21%
Cholesterol 0mg 0%
Sodium 519mg 23%
Total Carbohydrate 37g 13%
Dietary Fiber 6g 20%
Protein 6g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crunchy Cabbage Salad is a great way to serve cabbage and add another fresh vegetable dish to a meal. And as a pareve salad, it can be served with both meat and dairy meals. While it looks and tastes like a lot of work, it is actually very easy to assemble. This makes a lot of salad and there is only so much cabbage one can eat, so I suggest making this when inviting guests or attending a potluck.

Updated by Miri Rotkovitz

Ingredients

  • 1 medium head cabbage, shredded
  • 3 green onions, trimmed and chopped
  • 1/2 cup white vinegar
  • 1/2 cup olive oil
  • 1/2 cup white sugar
  • 1 tablsepoon soy sauce (reduced sodium is fine) 
  • 2 (3-ounce) packages of ramen noodles (optional)
  • 1/4 cup slivered almonds
  • 1/4 cup sesame seeds

Steps to Make It

1. In a large bowl, toss together the cabbage and green onions.

2. In a small bowl, combine the vinegar, olive oil, sugar, and soy sauce. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate until ready to serve.

3. Crush the ramen noodles (if using) while package is closed. Set a large dry skillet or chefs pan over medium heat. Add the crushed ramen noodles, almonds and sesame seeds, and saute just until toasty and golden brown. Remove from the heat, transfer to a bowl, and allow the mixture to cool.

4.  Just before serving, add some of the ramen-nut mixture to the cabbage. Toss well and serve immediately. Store any extra ramen in an airtight container.