Crispy japanese cabbage salad
Japanese cuisine lovers surely know about cabbage salad! Served as an appetizer, it starts your meal off with a crunch. This time, make it at home! Very easy, the secret lies in the seasoning. Follow our step-by-step recipe below ↓
Ingredients
Preparation
Thinly slice the cabbage. Combine the vinegar with the sugar.
Once the sugar has melted, pour this mixture over the sliced cabbage and mix well using your hands. Let it chill in the fridge for 4 hours, stirring occasionally.
Drain the cabbage and press well to remove as much liquid as possible.
Add the nuoc mam, soy sauce, and oil. Stir well and add the toasted sesame seeds.
And there you have it, your crispy Japanese cabbage salad is ready!
Observations
What makes Japanese cabbage salad crispy?
The crispiness of Japanese cabbage salad comes from the fresh, thinly sliced cabbage and the marinating process that draws out excess moisture, allowing the cabbage to maintain its crunch.
Can I prepare the salad in advance?
Yes, you can prepare the salad in advance! Just make sure to let it chill in the fridge for at least 4 hours to allow the flavors to meld and the cabbage to stay crispy.
What type of vinegar is best for this salad?
Rice vinegar is the best choice for this salad as it adds a mild sweetness and tanginess that complements the cabbage perfectly.
Can I substitute any ingredients in the recipe?
Absolutely! You can substitute the nuoc mam with fish sauce or soy sauce for a vegetarian option, and use any neutral oil you prefer for dressing.
How can I enhance the flavor of the salad?
To enhance the flavor, consider adding ingredients like grated ginger, chopped scallions, or even a sprinkle of chili flakes for a bit of heat!
Nutrition
- Carbo: 10.5g
- Total fat: 7.9g
- Saturated fat: 0.9g
- Proteins: 2g
- Fibers: 2.4g
- Sugar: 10.1g
- ProPoints: 3
- SmartPoints: 5
PetitChef_Official
Rate this recipe