Crunchy cabbage sesame slaw
A Japanese lunch for the galley that fine in moderate seas, about 15 min hands-on.
- Lunch
- Japanese
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/white cabbage480 g (≈ 0.5 head) (120 g)
- Carrot200 g (≈ 3.5 carrots) (50 g (≈ 1 carrot))
- Red onion60 g (≈ 0.5 onion) (15 g)
- Toasted sesame oil20 g (5 g)
- Soy sauce32 g (8 g)
- Red wine vinegar32 g (8 g)
- Sesame seeds20 g (5 g)
- Honey20 g (5 g)
Method
- Shred cabbage, grate carrot, slice onion thinly.
- Whisk sesame oil, soy, vinegar and honey.
- Toss and top with sesame seeds.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Sesame, Soy, Sulphites — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 150
- protein
- 4 g
- fat
- 8 g
- carbs
- 19 g
- sugar
- 11 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes