Cabbage Slaw with Asian Dressing

I’m really depressed about what’s going on in the US and the world. I’ll write something of more substance about this when I have a few several hours to compose my thoughts.

Until then, here’s a recipe for something that’s actually good for you. The recipe is extraordinarily easy with a few ingredients and a few steps. The dressing made with mirin (a sweet rice wine used for cooking) and sesame oil is light and bright. The slaw is the perfect counterpoint to a fried breaded cutlet or to a heavy oily fish. I added a bit of brown sugar because cabbage is fairly robust, but if you like things on the less sweet side you can omit the sugar altogether. If you don’t have mirin, you can substitute with a mild vinegar (rice vinegar, white vinegar, even apple cider vinegar) and increase the sugar by another teaspoon.


Cabbage Slaw

Cabbage Slaw with Asian Dressing


  • 1/2 a head of cabbage
  • 1/2 of a red onion
  • 1 carrot
  • 2 tbsp of sesame oil
  • 2 tbsp of mirin
  • 1 tsp of brown sugar
  • salt
  • pepper


  1. Into one bowl, thinly slice the cabbage.
  2. Thinly slice the red onion.
  3. Grate the carrot.
  4. Generously sprinkle salt over the cabbage, red onion, and carrot.
  5. In a small bowl, put in the sesame oil, mirin, and sugar and mix well together.
  6. Pour the dressing over the slaw and toss to evenly coat the slaw with the dressing.
  7. Sprinkle pepper over the slaw.
  8. Let the slaw with the dressing sit for a few minutes so the cabbage softens.

If you want to make a fancier version of this slaw, you can add in:

  • Dried cranberries (if so, I would omit the sugar out of the dressing)
  • Toasted peanuts
  • Sliced almonds
  • Thinly sliced scallions


2 thoughts on “Cabbage Slaw with Asian Dressing

    • I think this is the best and most flavorful side dish that you can have for the $ and time/effort. Super cheap to make (cabbage is just about the cheapest vegetable) and you can put the whole thing together in 5 min if you have good knife skills. Less than 10, if you have mediocre knife skills like me. Also, it keeps beautifully. Ben and I ate some leftover slaw the next day and even with all the dressing, the cabbage was still nicely crisp.

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