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  • Prep-time: / Ready In:
  • Makes 6 cups

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.

Sushi Coleslaw in a white serving dish next to two glasses of water


  • 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


  1. 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.

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Headshot of Mary Margaret Chappell
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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