Kyoto Coleslaw

<span itemprop="name">Kyoto Coleslaw</span>



  • 4 tbsp. sesame seeds
  • ½ c sliced almonds
  • 2 pkg ramen noodles, crushed
  • 1 large head green cabbage, shredded
  • ½ c green onions, sliced


  • 6 tbsp. rice wine vinegar
  • ¼ c sesame oil
  • ¼ c canola oil
  • 2 tbsp. sugar
  • ½ tsp. ground pepper
  • ½ tsp. salt



  1. In a small pan toast the sesame seeds and almonds until they gain a little color and are fragrant, put them into a bowl, add the crushed ramen noodles and set aside for later.
  2. Shred the cabbage thinly by hand, with a food processor or my preferred method with a mandolin, add this to a large mixing bowl with the sliced green onions.


  1. Mix all of the dressing ingredients together, wait to dress the salad until right before you serve, it’s no fun having a soggy salad.
  2. Sprinkle the toasted crunchy bits over the shredded cabbage, pour on most of the dressing and toss together, hold back some dressing to ensure that the salad is not over dressed, every cabbage is a different size.

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