This Tangy Marinated Sesame Cabbage Salad is a delicious recreation of a salad I bought once from a supermarket takeout. Salads, like my Crunchy Snow Pea Salad, are one of my favorite components to a meal. I love adding bright, fresh colors and flavors to round out a plate. Disclosure: this post contains commissioned links and images.
Scroll down to the end of this page for the printable version of this recipe.
I love salads- any and all kinds- but I don’t love using green lettuce all the time. I like to find alternative bases, so this red cabbage salad is really up my alley.
The bright color, tangy taste and satisfying crunch from the sliced almonds makes this the perfect salad to round out any kind of meal.
I like to serve this salad on Shabbos, during the week, and I even made it for the pre-fast meal before Tisha B’Av.
(You’ll notice in some of the close up pictures that I used sunflower seeds in place of almonds. That is what I had on hand at the time, but I normally use almonds, and prefer that flavor and texture. However, sunflower seeds work great if you’re dealing with nut allergies.)
Ingredients needed for Tangy Marinated Sesame Cabbage Salad
16 oz red cabbage, shredded
1 bunch scallions, thinly sliced
1/3 cup sliced almonds
handful sesame seeds
1/8 cup olive oil
1/8 cup toasted sesame oil
1/8 cup white vinegar*
1/8 cup rice vinegar*
1/8 cup sugar
kosher salt, to taste
coarse black pepper, to taste
* If you like your salad very tangy, use the full amount of both vinegars. If you want the flavors, but not the too much of the tanginess, reduce each vinegar measurement by half.
How to make Tangy Marinated Sesame Cabbage Salad
1. Combine cabbage, scallions and almonds in large bowl.
2. In a separate, small bowl, combine all dressing ingredients. Whisk well until smooth.
3. Pour desired amount of dressing over salad. Sprinkle with sesame seeds.
4. Marinate at least one hour in the fridge. Let it marinate for a few hours for maximum flavor. Salad will stay good in the fridge for up to one day but will lose some of the crunch.