Japanese Cabbage Salad Food
JAPANESE CABBAGE SALAD
Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil, and safflower oil.
- Toss cabbage with dressing and serve garnished with sesame seeds.
JAPANESE-STYLE CABBAGE SALAD
This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
Provided by Cynthia
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.1 g, Fat 9.6 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 207.6 mg, Sugar 3.5 g
JAPANESE CABBAGE SALAD
This recipe is delicious and comes from a good friend of ours, Beckie, who happens to be a wonderful cook!
Provided by oilpatchjo
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix all dressing ingredients together in shakable jar best if refrigerated overnight or until cold.
- Toss salad with dressing and add dry noodles to top of salad.
- Serve immediately.
Nutrition Facts : Calories 390.9, Fat 28.4, SaturatedFat 3.8, Cholesterol 10.7, Sodium 954, Carbohydrate 29, Fiber 4.3, Sugar 6.6, Protein 8.9
JAPANESE CABBAGE SALAD
Make and share this Japanese Cabbage Salad recipe from Food.com.
Provided by Tonkcats
Categories Poultry
Yield 1 batch
Number Of Ingredients 12
Steps:
- Mix together dressing ingredients.
- Saute sesame seed, almonds and noodles in 2 tablespoons oil until brown.
- Drain.
- Mix together the rest of ingredients.
- Add dressing and let stand overnight.
Nutrition Facts : Calories 1526.7, Fat 111.5, SaturatedFat 18, Cholesterol 92.8, Sodium 2994.6, Carbohydrate 89.5, Fiber 20, Sugar 38.5, Protein 56
CHUKA-FU SHREDDED CABBAGE
Make this shredded cabbage as a typical Japanese side dish. It offers a freshness to cut through the richness of tonkatsu or other fried Japanese dishes
Provided by Elena Silcock
Categories Side dish
Time 5m
Number Of Ingredients 7
Steps:
- Whisk the dressing ingredients together and toss into the shredded cabbage. Keep in the fridge (see tip below) until ready to serve alongside tonkatsu or other Japanese dishes.
Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
JAPANESE CABBAGE SALAD
Not many raw vegetable are eaten in Japan. This is a lightly cooked salad, which is considered far more digestible. From "Japanese Vegetarian Cooking", by Lesley Downer.
Provided by zeldaz51
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim the vegetables. Shred the cabbage and cut the carrots into fine julienne strips. Cut the green beans diagonally into thin strips. Parboil the cabbage for a few seconds in a large pot of lightly salted, rapidly boiling water; remove from the water, rinse immediately in cold water, drain, and pat dry. Parboil the carrots and the green beans separately in the same way, then rinse and pat dry.
- Lightly toast the sesame seeds for the dressing and grind to a paste, or use ready-made sesame paste. Cream in the tofu and mirin and season to taste with a little salt.
- Just before serving, fold the vegetables into the dressing. Serve small mounds of the salad in deep pottery bowls of a contrasting color and sprinkle with a few sesame seeds to garnish.
Nutrition Facts : Calories 90, Fat 4.5, SaturatedFat 0.7, Sodium 337.6, Carbohydrate 8.6, Fiber 2.9, Sugar 3.6, Protein 5.8
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