15 minutes


  • 1/4 cup rice vinegar
  • 1/4 cup canola oil
  • 2 tbsp sesame oil
  • 1 tsp fresh ginger
  • 1 clove garlic
  • 2 tbsp brown sugar
  • 1/4 cup mayo
  • 1tbsp sesame seeds
  • 1/4 cup chopped walnuts
  • 3/4 head cabbage (without core)

1.) Slice cabbage into very thin strips. (like thinly sliced carrot strips for coleslaw)

2.) Mince garlic and ginger.

3.) Mix rice wine vinegar, sesame oil, canola (or vegetable) oil, brown sugar, mayo. (you could mix this in the blender)

4.) Combine sauce and cabbage. (mix well)

5.) Add sesame seeds and walnuts at the end.

6.) Refrigerate 30 minutes to overnight to allow the flavors to come together; The longer the better.

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