Best 6 Japanese Style Cabbage Salad Recipes

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JAPANESE-STYLE CABBAGE SALAD



Japanese-Style Cabbage Salad image

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

3 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon grated fresh ginger root
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon black pepper
½ large head cabbage, cored and shredded
1 bunch green onions, thinly sliced
1 cup almond slivers
¼ cup toasted sesame seeds

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



Japanese Cabbage Salad image

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

1/2 medium head of cabbage, shredded
4 1/2 cups fresh bean sprouts
2 cups sliced fresh white mushrooms
1/2 cup slivered almonds, toasted (see Tip)
1/4 cup raw sunflower seeds
2 tablespoons sesame seeds, toasted (see Tip)
2 green onions, chopped
1/2 cup cooking oil (or olive)
3 tablespoons white vinegar
8 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
1 (3 ounce) package instant chicken-flavored ramen noodles
1 1/2 cups dry chow mein noodles

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



Japanese Cabbage Salad image

Make and share this Japanese Cabbage Salad recipe from Food.com.

Provided by Tonkcats

Categories     Poultry

Yield 1 batch

Number Of Ingredients 12

1 chicken breast, steamed and cut in small pieces
2 tablespoons sesame seeds
1/2 cup slivered almonds
1/2 head of cabbage, chopped
2 green onions
1 package ramen noodles, crumbled up
1 1/2 tablespoons sugar
1/4 cup salad oil
1 teaspoon salt
1 teaspoon Accent seasoning
1/2 teaspoon black pepper
3 tablespoons rice vinegar

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

JAPANESE CABBAGE SALAD



Japanese Cabbage Salad image

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

1/4 lb cabbage
1/4 lb carrot
1/4 lb green beans
salt
2 tablespoons white sesame seeds (or 1 tbsp. sesame paste)
1/2 lb tofu, drained
2 teaspoons mirin (or 1 tsp. sugar or honey)
1/2 teaspoon salt
toasted sesame seeds

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



Japanese Cabbage Salad image

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

1 tablespoon white or yellow miso paste
2 tablespoons soy sauce
Juice and zest of 1 lime
2 teaspoons rice wine vinegar (seasoned)
1 teaspoon sesame oil
1/4 cup safflower oil
6 cups thinly shredded green cabbage
Garnish: toasted sesame seeds

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 CABBAGE SALAD



Japanese Cabbage Salad image

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

4 cups raw green cabbage (shredded)
2 cups bean sprouts
2 cups mushrooms, sliced
4 green onions, chopped
1/4 cup sunflower seeds (unsalted)
2 tablespoons sesame seeds (toasted)
2 cups chow mein noodles (dry)
1/2 cup vegetable oil
4 tablespoons soya sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon hoisin sauce
1/2 teaspoon sesame oil
pepper
2 cups noodles, dry (iciban)

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

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