Japanese Cabbage Salad
This super fresh Japanese Cabbage Salad is a habit forming mix of crunchy cabbage, cucumbers, green onions, and sesame seeds in an irresistible dressing that's made right in the bowl.
Equipment
- chef's knife
- cutting board
- measuring spoons
- Measuring Cups
- mixing bowl
- tongs or two large spoons for tossing the salad
Ingredients
- 1 head savoy cabbage or Napa cabbage or sweetheart cabbage. Choose a small head or use half a head. You're looking for about 28 ounces of cabbage
- 1 whole seedless cucumber quartered lengthwise and thinly sliced
- 6 green onions trimmed and then thinly sliced
- 1/4 cup sesame oil
- 1/4 cup low sodium soy sauce or Bragg's liquid aminos
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame seeds
- 1 tablespoon grated ginger or 1 1/2 tablespoons ginger paste
- 2 teaspoons dashi powder
- 2 cloves garlic grated on a microplane or use 2 teaspoons garlic paste
Instructions
- Cut the cabbage into bite sized pieces and add to a large mixing bowl with the remaining ingredients. Toss to distribute everything equally. Serve immediately for best and freshest taste, but leftovers are good for up to 2 days after being made.
Nutrition
Calories: 112kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 324mgPotassium: 329mgFiber: 4gSugar: 3gVitamin A: 1215IUVitamin C: 37mgCalcium: 70mgIron: 1mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!