This colourful salad offers tangy flavour and crunch.


Much lighter than a classic coleslaw, pack it along on your next potluck or enjoy as an accompaniment to fish, chicken or grilled tofu kabobs.

Makes 8 servings
Cooking time: n/a


  • ½ small head of green cabbage, thinly sliced or grated
  • ½ small head of red cabbage, thinly sliced or grated
  • 6 green onions, sliced diagonally
  • 1 large carrot, peeled and coarsely grated
  • 1 Tbsp (15 mL) sesame seeds, white or black, toasted


  • 1/3 cup (75 mL) seasoned rice vinegar
  • ¼ cup (60 mL) canola oil
  • 1 large clove garlic, minced
  • 1 tsp (5 mL) grated fresh ginger
  • 1 tsp (5 mL) sodium-reduced soy sauce
  • 1 tsp (5 mL) sesame oil


  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 flavours to mellow. Re-toss before serving. 


Carbohydrate exchange information
1½ Fat Choices
1 Free Food Choice

Serving Size: ½ cup (125 mL)

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