Japanese cabbage salad, also known as “kyabetsu sarada” (キャベツサラダ) in Japanese, is a refreshing and simple dish often served as a side dish or appetizer in Japanese cuisine. Here’s a basic recipe for Japanese cabbage salad:
Ingredients:
- 1/2 head of green cabbage, thinly sliced
- 1 carrot, grated
- 2 green onions, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar (adjust to taste)
- Sesame seeds (optional, for garnish)
Instructions:
- Prepare the Vegetables:
- Rinse the cabbage under cold water and pat dry with paper towels. Remove the core and thinly slice the cabbage.
- Peel and grate the carrot.
- Thinly slice the green onions.
- Make the Dressing:
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved. Adjust the seasoning according to your taste preferences.
- Combine:
- In a large mixing bowl, combine the sliced cabbage, grated carrot, and sliced green onions.
- Dress the Salad:
- Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated with the dressing.
- Chill (Optional):
- You can chill the salad in the refrigerator for about 30 minutes before serving to let the flavors meld together.
- Serve:
- Transfer the salad to a serving bowl or individual plates.
- Sprinkle sesame seeds on top for garnish, if desired.
- Enjoy:
- Serve the Japanese cabbage salad as a refreshing side dish or appetizer alongside your favorite Japanese dishes.
Feel free to customize this recipe by adding other ingredients such as sliced cucumbers, red bell peppers, or cooked edamame for extra flavor and texture. Additionally, you can adjust the seasoning of the dressing to suit your taste preferences.
