White cabbage salad recipe
White cabbage salad is a staple of Japanese cuisine! This salad is often served as an appetizer or side dish in Japanese restaurants.
Choose a small, fresh cabbage for this light, refreshing recipe. French white cabbage is harder and rougher than Japanese white cabbage, which can be eaten raw.
Clémence Sahuc
- Prep Time
- 15 minutes
- Servings
- 4 portions
- Category
- Savoury, vegetarian, starter, salad
Ingredients
- 150 g white cabbage
- 2 tbsp. Kewpie mayonnaise
- 2 tbsp. rice vinegar
- 1 tsp. soy sauce
- 1 pinch sugar
- 1 handful katsuobushi (optional)
- 1 sheet of nori or 1 handful of kizami nori (optional)
Directions
- Start by cutting the white cabbage into thin strips, ideally using a mandolin to achieve an even texture. Place in a large salad bowl.
- In a small bowl, mix the mayonnaise with the rice vinegar, soy sauce and sugar. Stir vigorously until the sugar is completely dissolved. This sweet, slightly tangy sauce will perfectly balance the flavor of the cabbage.
- Pour the sauce over the sliced cabbage and toss gently with your hands or tongs to coat each slice of cabbage. If you find the mixture a little too thick, you can add a drop of water to adjust the texture to your taste.
- Before serving, sprinkle the salad with katsuobushi and finely chopped nori. These ingredients will add a tasty umami dimension and a touch of authenticity to your coleslaw.
- For even more crunch and color, you can add toasted sesame seeds or grated carrots.
