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Robin Ward

Southern Inspired Crunchy Raw Cabbage Salad with Sesame

Crisp, creamy, and sesame-kissed! This Southern-inspired cabbage salad is tangy, nutty, and effortlessly fresh—ready in minutes for any meal.
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Prep Time 15 minutes
Servings: 4
Course: #sidedish, Salad
Cuisine: #American-Homemade, #Fusion, #SoutherInspired, AsianInspired
Ingredients Method

Ingredients
  

  • 4 cups shredded green cabbage (about half a small head)
  • 2 green onions, thinly sliced
  • ½ cup mayonnaise
  • 2 Tbsp rice wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp sesame oil
  • 2-3 Tbsp olive oil
  • 1 tsp salt (or to taste)
  • Cracked black pepper
  • 1 tsp sugar
  • ½ cup toasted sesame seeds

Method
 

Prep the Ingredients
  1. Toast the sesame seeds (if not already toasted) in a dry pan over medium heat for 2–3 minutes until golden and fragrant. Remove from pan and set aside.
  2. Cut the cabbage in half down the core on the bottom. Place half back in the bag it came in and store it in the fridge for a future recipe.
  3. Cut the half in half again. Cut out the core on each quarter. Carefully cut the cabbage as thinly as possible from tip to tail. Place the shredded cabbage in a large mixing bowl and set aside.
  4. Finely dice the green onions and add to the mixing bowl with the cabbage.
Make the Dressing & Serve
  1. In a small bowl, whisk together the mayo, rice wine vinegar, Dijon mustard, toasted sesame oil, olive oil, salt, pepper, and sugar until smooth. Add in half the sesame seeds and quickly whisk again.
  2. Pour the dressing over the cabbage and toss thoroughly to ensure an even coating. . This can be prepared well in advance of serving, as the cabbage will maintain its crispness for several days.
  3. Sprinkle the toasted sesame seeds over the top before serving.
  4. Let it sit for 10–15 minutes before serving to allow the flavors to meld.