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Asian Salad


  • 1 medium head of cabbage
  • 1 bunch green onions, sliced thin
  • 3-5 T vegan butter
  • 1 c vegan sesame sticks
  • 2 ½ oz whole almonds
  • 4 tbsp sesame seeds
  • ¼ c white wine vinegar
  • ¾ c vegetable oil
  • 2 tbsp soy sauce
  • ½ c sugar


  1. Shred/slice cabbage; add sliced green onions.

  2. Melt butter in skillet.

  3. Add almonds and sesame seeds to skillet.

  4. Stir until lightly browned, then remove from heat and set aside.

  5. Combine vinegar, vegetable oil, soy sauce and sugar; bring to a boil in a separate sauce pan for one minute.

  6. Remove from heat and cool.

  7. Combine cabbage, sesame sticks and almond mixture with the dressing. Serve immediately.

  8. Dressing mixture may be stored in an airtight container and used on slaw when needed.

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