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Japanese Cabbage Salad

Japanese Cabbage Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded green cabbage
  • 1 medium carrot, julienned or grated
  • 2 scallions, thinly sliced
  • 2 tbsp toasted sesame seeds, divided
  • 3 tbsp unseasoned rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp honey
  • Pinch of kosher salt
  • Shichimi togarashi (optional)

Method
 

  1. Shred cabbage, julienne carrot, and slice scallions. Place in a large bowl.
  2. In a small bowl, whisk rice vinegar, soy sauce, sesame oil, honey, salt, and 1 tbsp sesame seeds until combined.
  3. Pour dressing over vegetables and toss for 1 minute until well coated. Sprinkle with remaining sesame seeds and shichimi togarashi if desired. Serve immediately.

Notes

For the best crunch, keep the dressing separate if you’re making this more than an hour ahead. The cabbage will soften when dressed, so toss just before serving.