Seeded Asian Cabbage Slaw Recipe

  • This seeded Asian cabbage slaw recipe is festive enough to be served around the holidays, or can be made for a casual, weeknight family meal. Packed with shredded cabbage, crunchy nuts and seeds, and a soy vinaigrette, this is sure to be a hit around your table!

    Seeded Asian Cabbage Slaw Recipe

    This crunchy, healthy dish is perfect anytime of the year, as a side or a main dish.

    Prep Time:
    Servings: 6


    • sliced almonds: 1 cup
    • sunflower seeds: ½ cup
    • sesame seeds: ¼ cup
    • cabbage, shredded: 2 10-oz bags
    • neutral oil: ⅓ cup
    • vinegar: ¼ cup
    • balsamic vinegar: ¼ cup
    • soy sauce: 3 tablespoons
    • honey: ¼ cup


    Step 1: Lightly toast the sliced almonds, sunflower seeds, and sesame seeds in a skillet or toaster oven. Toast the sesame seeds separately; otherwise they will burn. Allow to cool before tossing in salad.

    Step 2: In a small bowl whisk together the oil, vinegar, soy sauce, and honey.

    Step 3: In a large bowl toss the shredded cabbage with the prepared dressing and season to taste with salt. Add the toasted nuts and seeds and toss to coat. 

    More Cabbage Recipes: