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Cabbage & Celery Slaw

This salad is wonderfully crunchy and is dressed in a creamy, sesame ginger sauce – delicious Asian flavour for a refreshing summer salad. Make ahead and dress when ready to serve. Makes: 6 servings.



1/3 cup pumpkin seeds
2 cups shredded napa cabbage
2 cups shredded savoy or green cabbage
1 cup arugula leaves
2/3 cup thinly sliced celery
2/3 cup thinly sliced green onions, including green leaves
1 1/2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon toasted sesame oil
1/4 teaspoon freshly grated ginger
1/2 cup mayonnaise
Freshly ground black pepper



  1. Toast the pumpkin seeds in a skillet on medium high heat, stirring constantly, until puffed and golden. About 4- 5 minutes. Set aside.
  2. Combine cabbage, arugula, celery, and green onions in a large bowl.
  3. In a small bowl, whisk together rice vinegar, sugar, soy sauce, garlic, sesame oil, and ginger until sugar has dissolved. Add mayonnaise and whisk until completely combined.
  4. Gently toss the cabbage mixture with the pumpkin seeds and the dressing. Note: Use about half the dressing at first and toss. Season with a little freshly ground black pepper. Add more dressing until the salad is coated to your taste.

NOTE: If you like a little heat you can add 1 small red chili pepper, finely chopped in step 3.