- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 1 cup
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All your favorite sushi flavors come together in this crunchy slaw featuring napa cabbage, chopped nori, scallions, and sesame seeds. A ginger-infused pear and soy sauce dressing offers the perfect balance of salt and sweetness that pays homage to classic sushi accouterments. If you want to make this slaw an hour or two ahead of time, you totally can—just add the nori and sesame seeds right when you’re ready to serve.
Ingredients
- ½ cup pear juice or pear puree
- ¼ cup rice vinegar
- 1 teaspoon grated ginger
- ½ teaspoon soy sauce
- 6 cups thinly sliced napa cabbage (1 lb.)
- ¼ cup thinly sliced scallions
- 3 tablespoons finely chopped nori (1 sheet)
- 1 tablespoon toasted sesame seeds
Instructions
- In a large bowl whisk together pear juice, vinegar, ginger, and soy sauce. Add cabbage and scallions; toss to combine. Just before serving, stir in nori and sesame seeds.
Nutritional Information:
Per serving (1 cup): 35 calories, 5.7 g carbohydrates, 1.6 g protein, 0.8 g total fat, 0.1 g saturated fat, 0 g cholesterol, 30 mg sodium, 0.2 g fiber, 1.6 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (9)
(5 from 6 votes)This was good the night of, but the real magic happens after it sits in the fridge overnight- it doesn't look as pretty, but the nori blends in with the whole slaw and it becomes delicious! We are definitely making it again.
This was pretty good. We added slivered almonds as well.
This is amazing! Such great flavors and the dressing is genius with no oil. I added avocado to my husbands portion.
I wish you included how many carbohydrates, my son has type 1 diabetes and is always asking me
Is the nori raw or toasted?
Toasted…contributes to the sushi flavor.
Hi Sara, We meant the pre-toasted kind, but you could try raw. Any dried seaweed will be delicious, but a toasted variety probably adds a bit deeper flavor. Thank you, Courtney Davison Editor, Forks Over Knives
Dear Forks over Knives, Please include suggested number of servings in your recipes. I realize that this is never really an absolute, as people's appetites and meal formats are all different, but a general suggestion from someone who knows and has used the recipe would be helpful. Best of all are the recipes that express suggested serving sizes as "6 servings as an appetizer, 3 as a salad course, and 2 servings as a main course." Thank you very much!
I can't wait to make this dish I love love it