Oriental Cabbage Salad Recipe

Oriental Cabbage Salad Recipe
The first time that I tasted Oriental Coleslaw, I was hooked. I loved that stuff! Then, I took a look at the recipe. It was easy, but it used a cup of sugar and oil. I didn’t think that the dressing needed all of those extra calories. Also, the flavoring was just from a ramen noodle seasoning packet. I wanted a more complex taste, but one that let the cabbage flavor shine through.

In Kikkoman’s Teriyaki Original Takumi Collection, I found the flavor that I was looking for. I have used other teriyaki sauces for this recipe, and they work well. If you have a favorite teriyaki sauce, use what you enjoy. However, this sauce was perfect for this recipe. Kikkoman starts with a naturally brewed soy sauce. Mirin, a sweet rice wine is added. Then, it is flavored with ginger, garlic, onion and sesame seeds. The result is fabulous!

As always, feel free to play with this recipe to suit your good taste. If you prefer less sodium and a lighter flavor, reduce the amount of teriyaki sauce that you use. If you want more crunch, add your favorite crunchies!

Oriental Cabbage Salad Recipe


¾ cup seasoned rice wine vinegar
1 teaspoon finely grated fresh ginger (optional)
¼ cup sugar
½ cup teriyaki sauce (I used Kikkoman Original Takumi Collection.)
½ cup canola oil
2 bags of coleslaw mix
1 cup finely chopped celery
1 cup finely cut green onions-both white and green parts
2/3 cup sliced almonds (I used Planter’s.)
½-1 cup frozen peas (optional)


Add the freshly grated ginger to the rice wine vinegar. Let it stand for five minutes to allow the ginger to flavor the vinegar. Add the sugar and stir until it is dissolved. Stir in the teriyaki sauce and canola oil. Set the dressing aside.

In a large bowl or stainless steel pan, add the coleslaw mix, chopped celery, onions and sliced almonds. Add the frozen peas, if you are using them. Pour the dressing over the cabbage mixture and stir it with a large spoon or mix with clean hands. Put the Oriental Cabbage Salad in a covered container and refrigerate for 2 hours before serving. This salad will keep for several days in the refrigerator. It is usually gone in a couple of days at our house.


*Add chopped cilantro.
* Break up a package of ramen noodles and stir them in an hour before serving your salad.
*Substitute dry roasted peanuts for the almonds.
*Use sunflower seeds instead of the almonds.
*Sliver some water chestnuts, kohlrabi, or jicama and add it for a bit of extra crunch.

Pairs well with these sandwiches:

Bacon, Lettuce and Tomato Sandwich
Savory Tuna Slider Recipe
Melted Mixed Cheese Sandwich

In addition to serving this Oriental Cabbage Salad as a low-carb side dish, this recipe makes wonderful wraps and soft rolls using rice wrappers. Don’t just serve your Oriental Cabbage Salad as a side dish; let your imagination run wild. Then, tell us about your sandwich adventures in the BellaOnline Sandwiches Forum. We would love to hear your creative ideas!

When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.

Chopping food is a breeze with a food processor. I detest grating, since I usually slice my knuckles. That problem went away when I got my KitchenAid. This is my all-time favorite kitchen tool!

You Should Also Read:
Bacon Lettuce and Tomato Sandwich Recipe
Savory Tuna Slider Recipe
Melted Mixed Cheese Sandwich Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.