Best 2 Japanese Style Quick Pickled Slaw Recipes

Discover the vibrant flavors of Japan in your kitchen with our comprehensive guide to making a quick and delicious Japanese-style pickled slaw. This versatile dish, often referred to as Sunomono Salad, blends fresh, crunchy vegetables with a tangy dressing, creating a refreshing side dish or a light and healthy meal. With its vibrant colors and contrasting textures, our recipe will transport you to the bustling streets of Tokyo or the serene countryside of Kyoto, offering a taste of authentic Japanese cuisine.

Let's cook with our recipes!

JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW

Japanese-Style Quick-Pickled Cabbage Slaw image

Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com.

Provided by Ashley U

Categories Vegetable

Time 4h10m

Yield 1 large bowl, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup rice vinegar (can be found in Asian Markets)
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled, minced
1 tablespoon golden brown sugar
1 tablespoon Thai fish sauce (omit to make vegan or vegetarian, can be found in Asian Markets)
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups cabbage, thinly sliced

Steps:

Whisk first 6 ingredients in a medium saucepan.
Bring to boil; pour into a large bowl.
Add cucumber, carrot and red bell pepper.
Add cabbage to vegetable mixture.
It can be made up to 4 hours ahead.

JAPANESE-STYLE QUICK-PICKLED SLAW

Japanese-Style Quick-Pickled Slaw image

Provided by Chris Schlesinger

Categories Salad Side Vinegar Cucumber Bell Pepper Carrot Summer Cabbage Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup rice vinegar*
2 tablespoons oriental sesame oil*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon Thai fish sauce (nam pla)*
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 large carrot, peeled, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups thinly sliced Napa cabbage

Steps:

Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.
*Sold at Asian markets and in the Asian foods section of many supermarkets.

Tips:

Use a mandoline to quickly and evenly slice the cabbage and carrots. This will help the slaw to pickle evenly.
If you don't have a mandoline, you can use a sharp knife to slice the cabbage and carrots. Just be sure to slice them as thinly as possible.
Use a variety of cabbages and carrots for a more colorful and flavorful slaw. Some good options include red cabbage, savoy cabbage, and purple carrots.
Add some other vegetables to the slaw, such as radishes, celery, or fennel. This will add even more flavor and crunch.
Be sure to taste the slaw before serving and adjust the seasonings as needed. You may want to add more vinegar, sugar, or salt.

Conclusion:

Japanese-style quick-pickled slaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give this slaw a try. You won't be disappointed!