Japanese Style Cabbage Salad Food
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
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
JAPANESE CABBAGE SALAD
Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium
Provided by - Carla -
Categories Vegetable
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Put first 7 ingredients into large bowl. Toss.
- Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
- Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.
Nutrition Facts : Calories 277.4, Fat 20.1, SaturatedFat 2.9, Sodium 1178.3, Carbohydrate 19.9, Fiber 3.8, Sugar 5.8, Protein 7.9
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.
TSUKEMONO- JAPANESE CABBAGE SALAD
You know that yummy cabbage salad they serve you at some Japanese restaurants before you get your miso soup and your food? Well here is the recipe!
Provided by Marsi
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
- Boil remaining ingredients in a small pot.
- Remove the pot from heat and pour over cabbage.
- Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
- Drain vinegar mixture from cabbage, and return vinegar to heat.
- Repeat steps 3 and 4.
- Drain vinegar from cabbage and discard.
- Place cabbage into refrigerator until cool.
- Enjoy!
Nutrition Facts : Calories 76, Fat 0.1, Sodium 5252.8, Carbohydrate 18.9, Fiber 2.6, Sugar 16.6, Protein 1.6
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