Cabbage Salad with Ginger Vinaigrette

Either green cabbage (pictured) or Napa cabbage can be used in this salad.

This is an easy side dish that works well when served with pork tenderloin or chicken marinated in teriyaki sauce. It’s an easy and unexpectedly light side dish as the season starts leaning towards heavier meals.

The salad is slightly less crisp, but more flavorful after a night in the fridge.


  • 3/4 cup rice vinegar
  • 3 Tbsp sugar
  • 1 tsp sesame oil
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp grated ginger root
  • 1 head green cabbage, shredded
  • 1/4 cup cilantro (optional)
  • 1/2 cup scallions, sliced
  • 1 cup radishes, grated
  • 1 cup carrots, grated


Whisk the first five ingredients (through ginger) together in a medium bowl. Mix remaining ingredients together in a large bowl. Add half of the dressing, toss and taste. Add more dressing as desired.

Serve with teriyaki meat for a complete meal.


When asked to try it, the Tiny Kitchen Assistant said, “No thank you, I have meat. And tomatoes. I don’t want to try the cabbage.” No amount of cajoling would convince him to try it, not even the promise of a trip to his favorite frozen yogurt shop for dessert. The adults, however, gave it a thumbs up.

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