Japanese Cabbage Salad
A light and crisp Japanese cabbage salad tossed in a tangy soy and rice vinegar dressing, finished with sesame seeds and savory bonito flakes. Quick to prepare and packed with fresh, balanced flavors.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: No Cook
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
- 3 cups pre-shredded cabbage or coleslaw mix
- 1 teaspoon granulated sugar
- 2 teaspoons light soy sauce
- 1 teaspoon canola oil or vegetable oil
- 2 1/2 tablespoons rice vinegar
- 1 stalk scallion, finely chopped
- 3 tablespoons toasted sesame seeds
- 1/4 cup bonito flakes (katsuobushi)
Instructions
- Place the shredded cabbage or coleslaw mix in a large bowl.
- In a small bowl, whisk together the sugar, light soy sauce, oil, and rice vinegar until well combined.
- Pour the dressing over the cabbage and toss thoroughly to coat evenly.
- Sprinkle chopped scallion and toasted sesame seeds over the salad.
- Top with bonito flakes just before serving and enjoy immediately.
Notes
- Add sliced cucumbers, carrots, or radishes for extra crunch and color.
- For a deeper nutty flavor, drizzle a small amount of toasted sesame oil.
- Omit bonito flakes for a vegetarian version and replace with extra sesame seeds.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- For best texture, add dressing and toppings just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg
Find it online: https://yumfamilyrecipes.com/japanese-cabbage-salad/
