• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 2 cups finely shredded green cabbage (loosely packed)
  • 2 cups finely shredded purple cabbage (loosely packed)
  • 1 cup finely shredded firm lettuce (romaine or iceburg)
  • 1 medium-sized onion, thinly sliced
  • 1 small carrot, finely shredded
  • 2 ribs celery, cut into 6cm lengths and finely shredded
  • 1 Japanese cucumber, cut into 6cm lengths, seeded and cut into matchsticks
  • 1 green apple, quartered, cored and cut into matchsticks
  • Garnish: sheet nori (Japanese seaweed)
  • Dressing:
  • 2 tbsp sunflower or olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 2 tsp honey
  • 2 tsp light soy sauce (preferably Japanese soy sauce)
  • level tsp salt
  • Good grind of black pepper


  1. Combine all salad ingredients in a large mixing bowl. Cover and refrigerate for 30 minutes (or up to four hours).
  2. Combine dressing ingredients in a small bowl and beat well with a fork until emulsified.
  3. Using a pair of scissors, cut nori sheet into 6cm strips, stack together and snip into 1cm strips.
  4. Just before serving, place salad in a large mixing bowl and pour enough dressing to lightly moisten. Mix gently (with clean hands) and transfer into a salad bowl. Scatter nori strips over the top and serve immediately.
  5. * To prevent discoloration, dip slices in a solution of 1 tbsp lemon juice mixed with cup (125 ml) water.

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