A quick Japanese cabbage salad with a drizzle of homemade dressing.
Make this gluten-free and low-carb salad within 5 minutes and serve with your favorite foods.
In my neighborhood, we have two excellent Japanese restaurants.
One of the two prepares this Japanese crispy cabbage salad.
I discovered this salad by accident 2 years as they had added some of it to try to my takeaway order.
I kind of fell in love with the flavors.
The original cabbage salad was made of regular close slaw kind of cabbage.
Then, in September the Japanese food place started to prepare it with Asian napa cabbage salad.
I loved it even more at this point!
Where does this Japanese Salad Recipe come from?
The healthy cabbage salad has got some Japanese and oriental flavors, which makes it quite special in terms of the flavor profile.
The ingredients are simple and you will be able to get those easily in your local surrounding because I have based my recipe on the one I have been ordering from my local Japanese food place.
I don’t think this oriental coleslaw with soy sauce is a traditional Japanese cabbage side dish, but more like a newer invention, based on Japanese flavors.
The dressing includes ingredients which make up for the Japanese flavor profile.
Nonetheless, the salad tastes great with the dressing and is definitely a great new way to enjoy cole slaw at home.
How to serve the Japanese cabbage salad?
I enjoy my Japanese cabbage salad with a clear soup such as my Japanese onion soup or a non-Asian clear soup.
Don’t limit yourself when you want to serve this oriental cabbage salad as a side dish, it goes great with Asian and non-Asian meals!
The flavors are subtle and work great with most meals.
Tips to store and meal prep
To meal prep for the week or when you want to store a bigger batch of the sesame cabbage salad, I recommend that you keep the raw and fresh cabbage and the Japanese salad dressing separate.
Only pour the dressing over the salad when you intend to serve and enjoy the salad.
That way the law will remain fresh over a longer period of time in an airtight container in the fridge.
When taking the salad along to work for lunch, keep the rice vinegar dressing in a separate small bowl or container or the shredded cabbage will be drenched in the dressing and will lose it’s crisp and fresh appearance.
You can add the sesame seeds and green onions as a garnish just before enjoying this amazing healthy salad!
Serve the salad with:
Dear Reader, how are you going to serve the cabbage salad?
Please feel free to share your thoughts and ideas with us in the comment section further below!
Quick Japanese Cabbage Salad & Dressing Recipe
Ingredients
- 2 cups Cabbage *see Notes
For the dressing:
- 2 Tablespoon Rice Vinegar
- 2 Teaspoon Canola Oil
- 2 Teaspoon Soy Sauce
Garnish:
- Sesame Seeds
- Green Onion Stalks or Scallion, sliced
Instructions
- Wash your Cabbage well and discard the outer leaves. Cut into slices and bite-sized smaller bits. Keep in a serving bowl.
- Mix all the dressing ingredients together. I like to use a dressing shaker.
- Place the Cabbage into serving bowl and drizzle the dressing over the cabbage.
- Garnish with sesame seeds and cut green onion stalks.
Notes
- Use normal cabbage or napa cabbage, whichever you prefer. Asian napa salad is more like lettuce and not that thick. I personally prefer this Japanese salad with napa cabbage.
- You can use black or white sesame seeds (or both). Both are the same in taste, it’s just that the white sesame seeds are without the hull.
- You can also garnish with red chili flakes if you like to add some heat I didn’t.
Essam says
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