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REC: Oriental Cabbage Grape Salad

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750 posts
Joined: Dec 10, 2005


Posted to Thread #1127 at 4:21 pm on Mar 15, 2006

Oriental Cabbage Grape Salad
from Canadian Living – December 1987

This is my favourite cabbage salad. It has subtle Oriental flavours and is great for when you need to make a salad ahead of time because it is much better if left to rest overnight, giving the flavours a chance to meld. When fresh mandarin oranges aren’t available, I substitute canned. You can also substitute some of the light sesame oil with toasted sesame oil if you want to bump up the sesame flavour.

BTW, this definitely makes more than the suggested 6 – 8 servings, so it should be great for your salad bar. Enjoy!

2 T sesame seeds
8 c cabbage, finely shredded (~ 1 small head)
2 carrots, halved lengthwise & thinly sliced crosswise
1 c red seedless grapes, halved
10 oz canned water chestnuts, drained & thinly sliced
1 mandarin orange, sectioned & cut into small pieces
4 green onions, sliced


½ c vegetable oil
1/3 c rice or white wine vinegar
2 T light sesame oil
2 T gingerroot, grated
2 T granulated sugar
1 tsp salt
¼ tsp pepper

Toast sesame seeds on baking sheet under broiler until golden brown. Set aside.

Place shredded cabbage in a large glass bowl. Add sesame seeds, carrots, grapes, water chestnuts, orange pieces and onions to bowl; toss well.

Dressing: Combine vegetable oil, vinegar, sesame oil, gingerroot, sugar, salt and pepper; whisk together. Pour over cabbage mixture and toss well. (Salad can be covered and refrigerated for up to 2 days. Toss occasionally to redistribute dressing.)

Makes 6 to 8 servings.

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