McCarthy’s Japanese Cabbage Salad

McCarthy's Japanese Cabbage Salad
Print Recipe
This salad has been a fan favourite in my family for decades!
McCarthy's Japanese Cabbage Salad
Print Recipe
This salad has been a fan favourite in my family for decades!
Servings Prep Time Passive Time
10-12people 45minutes 2-3hours
Servings Prep Time
10-12people 45minutes
Passive Time
2-3hours
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Toast sesame seeds and slivered almonds over stove top or in the oven until golden brown. Check periodically as they can easily burn. While they are toasting, chop cabbage into thin, inch-long strips - think coleslaw, and thinly slice green onion. Set both aside in your salad bowl.
  2. Combine vinegar, seasoning package and sugar in a jar. Stir until sugar is dissolved. Add oils slowly, stirring constantly. Add salt and pepper to taste.
  3. Add toasted sesame seeds, almonds and dressing to cabbage mix. Toss to combine. Refrigerate for 2-3 hours.
  4. When ready to serve, break up the noodles and toss in the salad. Serve soon after adding the noodles so they stay crunchy.
Recipe Notes

In place of the Pinot Grigio wine vinegar, try using the Apple Cider Vinegar for an equally tart, acidic kick!