japanese cabbage salad

japanese cabbage salad

  • Author: Jessica Penner, RD
  • Yield: 16 servings


Sesame and almond flavours dominate this Japanese inspired cabbage salad filled with plenty of veggies and healthy plant proteins and fats. 


  • 1 ½ cups almonds
  • ½ cup sesame seeds
  • 1 head cabbage, shredded
  • 1 lb sliced mushrooms
  • 2 cups edamame beans
  • ½ to 1 bunch green onions, sliced
  • 2 packages instant noodles (ramen)


  • ½ cup sesame oil
  • ½ cup canola oil
  • ¼ cup almond butter
  • 3 tbsp soy sauce
  • 2 cloves garlic, minced
  • ¼ cup mirin (or 4 tbsp vinegar and 1 tbsp sugar)
  • 2 packages of instant noodle seasonings


  1.  Turn the oven on to broil. Place the almonds in a baking pan. Bake for ~4 minutes or until they become fragrant and start to brown. Watch them like a hawk! They burn quickly!
  2. Pour the almonds into a large bowl and place the sesame seeds on the baking tray. Bake for 2-3 minutes or until they start to turn a golden brown. Again: watch them like a hawk! 
  3. Add the sesame seeds to the bowl along with the cabbage, mushrooms, edamame beans, green onions, and crushed instant noodles.
  4. Add all dressing ingredients to a blender. Start on low then turn up to medium and blend until smooth.
  5. Pour the dressing over the salad and stir to combine. 


  • This salad tastes best fresh! It’s still delicious the next day but after sitting a day in the fridge the noodles will turn soft. 
  • Add a sliced hard-boiled egg to top each person’s bowl to make this salad meal-worthy!
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