Source: Patricia Chuey, RD | Catégorie: Diabétique, Santé du cœur, Marinades, Salades, Plats d’accompagnement, Vinaigrettes

Japanese Sesame Slaw

This colourful salad offers tangy flavor and crunch. Much lighter than a classic coleslaw, pack it along on your next picnic or enjoy as an accompaniment to fish, chicken or grilled tofu kabobs.

Japanese Sesame Slaw


  • Salad
  • 1/2 small head of green cabbage, thinly sliced or grated
  • 1/2 small head of red cabbage, thinly sliced or grated
  • 6 green onions, sliced diagonally
  • 1 large carrot, peeled and coarsely grated
  • 1 Tbsp sesame seeds, white or black, toasted 15 mL 
  • Dressing
  • 1/3 cup seasoned rice vinegar 75 mL
  • 1/4 cup canola oil 60 mL
  • 1 large clove garlic, minced
  • 1 tsp grated fresh ginger 5 mL
  • 1 tsp sodium-reduced soy sauce 5 mL
  • 1 tsp sesame oil 5 mL 


  • 1. In a large bowl, combine both cabbages, onion, carrot and sesame seeds.
  • 2. Prepare dressing by shaking together rice vinegar, canola oil, garlic, ginger, soy sauce and sesame oil.
  • 3. Pour dressing over salad, toss and refrigerate before serving. Ideally, allow to stand in fridge for an hour or more to allow flavors to mellow. Re-toss before serving.


8 servings


½ cup (125 mL)


Per Serving

Lipides8 g
Gras saturés0.5 g
Cholestérol0 mg
Glucides7 g
Fibres3 g
Sucres4 g
Protéines2 g
Sodium170 mg
Potassium32 mg