Japanese Cabbage Salad Recipes

JAPANESE CABBAGE SALAD

Steps:

• In a large bowl, whisk together miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil, and safflower oil.
• Toss cabbage with dressing and serve garnished with sesame seeds.

JAPANESE-STYLE CABBAGE SALAD

Steps:

• Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.

JAPANESE CABBAGE SALAD

Steps:

• Mix together dressing ingredients.
• Saute sesame seed, almonds and noodles in 2 tablespoons oil until brown.
• Drain.
• Mix together the rest of ingredients.
• Add dressing and let stand overnight.

JAPANESE CABBAGE SALAD

Steps:

• Mix all dressing ingredients together in shakable jar best if refrigerated overnight or until cold.
• Toss salad with dressing and add dry noodles to top of salad.
• Serve immediately.

JAPANESE CABBAGE SALAD

Steps:

• Wash and trim the vegetables. Shred the cabbage and cut the carrots into fine julienne strips. Cut the green beans diagonally into thin strips. Parboil the cabbage for a few seconds in a large pot of lightly salted, rapidly boiling water; remove from the water, rinse immediately in cold water, drain, and pat dry. Parboil the carrots and the green beans separately in the same way, then rinse and pat dry.
• Lightly toast the sesame seeds for the dressing and grind to a paste, or use ready-made sesame paste. Cream in the tofu and mirin and season to taste with a little salt.
• Just before serving, fold the vegetables into the dressing. Serve small mounds of the salad in deep pottery bowls of a contrasting color and sprinkle with a few sesame seeds to garnish.