Name: Sushi Coleslaw
Prep time: 15 min
Total time: 15 min
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

Prep-time: 15 minutes / Ready In: 15 minutes
Makes 6 cups
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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.

By Mary Margaret Chappell, Nov 23, 2021

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.

tags:

30 minutes or less

(5)

8 Comments

Comments (8)

(5 from 5 votes)

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Julie S.4 months ago

This was pretty good. We added slivered almonds as well.

Susan Holland4 months ago

This is amazing! Such great flavors and the dressing is genius with no oil. I added avocado to my husbands portion.

Carol4 months ago

I wish you included how many carbohydrates, my son has type 1 diabetes and is always asking me

Sara4 months ago

Is the nori raw or toasted?

Courtney Davison4 months ago

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

Susan Holland4 months ago

Toasted…contributes to the sushi flavor.

Bett4 months ago

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!

Debrea Grant8 months ago

I can’t wait to make this dish I love love it

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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