Recipe notes
Tips :
- For a lighter version, replace the mayonnaise with plain yoghurt or blended silken tofu.
- Add a touch of freshness with a few sliced shiso leaves or a squeeze of lemon juice.
- Looking for something spicy? Add a pinch of shichimi togarashi (a Japanese spice blend) or wasabi to the sauce.
- Salad will keep for up to 24 hours in the fridge, but will be more tender after a few hours.
Inspiration from the West?
Contrary to what you might think, Japanese coleslaw does not have purely Japanese origins. It's inspired by Western coleslaw, but with a typically Japanese twist: a lighter, less sweet dressing, often spiked with soy sauce or rice vinegar. It became popular in Japan after the Second World War, when Western culinary influences became more widespread.
Why is it still served in Japanese restaurants?
If you've ever been to a Japanese restaurant serving tonkatsu (breaded pork), karaage (fried chicken) or yakinikus (Japanese barbecues), you've probably noticed that a generous portion of coleslaw always accompanies the dish. There's a reason for that!
- The freshness and slight acidity of the salad contrasts with the fried dishes, helping to balance the flavors.
- Cabbage is rich in fiber and aids digestion of fatty foods. It's like the natural "cleanser" of the meal!
- In some tonkatsu restaurants, coleslaw is served as often as you like, along with rice and miso soup, for a complete and generous experience.
A star ingredient in Japanese daily life
In Japan, coleslaw is not confined to restaurants. It is often prepared at home and can be enjoyed in a variety of ways:
- As an accompaniment to a main course (grilled fish, Japanese curry, gyudon...)
- In a katsu sando (breaded pork sandwich) for an irresistible crunch
- With a touch of wasabi or shiso for a more intense flavour
