Recipe Japanese Cabbage Salad
Rediscover the authentic taste of Japanese restaurants with this crunchy, slightly sweet cabbage salad! Finely sliced and seasoned with a creamy Japanese mayonnaise sauce, a hint of rice vinegar and a touch of sesame, this classic is the perfect accompaniment to crispy tonkatsu or savory karaage. Fresh and light, it's the perfect starter for an izakaya atmosphere at home!
- Author
- iRASSHAi
- Prep Time
- 30 minutes
- Servings
- 4
Ingredients
- ½ white cabbage
- 2 tablespoons Japanese mayonnaise (Kewpie preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tsp. sugar
- 1 tsp sesame oil (optional)
- Sesame seeds (white or black)
- Salt and pepper to taste
Directions
- Remove outer leaves if damaged. Cut the cabbage in half, then into quarters.
- Using a sharp knife or mandolin, thinly slice the cabbage into 1 to 2 mm-thick strips. For a crunchier, less bitter cabbage, immerse in a large bowl of cold water for 10 minutes.
- Drain well, then dry with a clean cloth or salad spinner.
- In a small bowl, combine the Japanese mayonnaise, rice vinegar, soy sauce, sugar and sesame oil. Whisk well until smooth.
- Pour the sauce over the cabbage and carrot. Mix well with chopsticks or a wooden spoon to coat the vegetables evenly.
- To allow the flavors to develop properly, cover the salad and leave it to rest in the refrigerator for 10 to 15 minutes.
- Just before serving, sprinkle with sesame seeds for crunch and a touch of toasted flavour.
- Serve chilled, with a Japanese main course such as tonkatsu, karaage, a bowl of rice, or even a Japanese curry.
