Japanese Cabbage Salad (And Variations)

This vibrant Japanese cabbage salad is a crowd-pleasing side dish that balances crunch, sweetness, and umami in every bite. The thinly shredded cabbage absorbs a delicious dressing made from soy sauce, rice vinegar, and a touch of sugar, creating a refreshing contrast to richer main courses. Topped with toasted sesame seeds, crunchy bean sprouts, and savory noodles, this salad offers a delightful texture profile that is both light and satisfying. It is an ideal accompaniment to grilled meats, sushi, or ramen, and can be easily customized with mushrooms or green onions. Perfect for weeknight dinners, potlucks, or as a healthy lunch component, this dish comes together quickly with pantry staples.

Cuisine: Japanese

Courses: Salads

Difficulty: Intermediate

Servings: 7

Calories: 173.7

Dietary: Vegan, Vegetarian

Description

This vibrant Japanese cabbage salad is a crowd-pleasing side dish that balances crunch, sweetness, and umami in every bite. The thinly shredded cabbage absorbs a delicious dressing made from soy sauce, rice vinegar, and a touch of sugar, creating a refreshing contrast to richer main courses. Topped with toasted sesame seeds, crunchy bean sprouts, and savory noodles, this salad offers a delightful texture profile that is both light and satisfying. It is an ideal accompaniment to grilled meats, sushi, or ramen, and can be easily customized with mushrooms or green onions. Perfect for weeknight dinners, potlucks, or as a healthy lunch component, this dish comes together quickly with pantry staples.

Ingredients

1/2 cup

Directions

1
Shred the medium head of cabbage into thin strips and place in a large mixing bowl.
2
Slice the fresh mushrooms and chop the green onions, adding them to the bowl with the cabbage.
3
Add the bean sprouts, broken-up instant noodles, and chow mein noodles to the vegetable mixture.
4
In a small bowl, whisk together the dressing ingredients (typically soy sauce, rice vinegar, sugar, and sesame oil) until smooth.
5
Pour the dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.
6
Toast the sesame seeds and sunflower seeds in a dry pan over medium heat for 1-2 minutes until fragrant.
7
Sprinkle the toasted seeds and sliced almonds over the top of the salad just before serving.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 173.7kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 6.5g3%
Dietary Fiber 3.8g16%
Sugars 1.3g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, serve the salad immediately after tossing to maintain the crispness of the cabbage and bean sprouts.

To make this recipe gluten-free, ensure you use tamari instead of soy sauce and verify that your instant noodles and chow mein noodles are gluten-free varieties.

Variations: Add shredded carrots, julienne daikon radish, or diced avocado for extra color and nutrition. You can also swap the instant noodles for crispy rice noodles for a different crunch.

Storage: This salad is best enjoyed fresh. If storing leftovers, keep in an airtight container in the refrigerator for up to 24 hours, though the noodles may soften.

Keywords: japanese cabbage salad, sesame cabbage, asian salad, side dish, vegan salad, quick recipe, cabbage slaw, soy dressing, healthy sides, potluck salad, crunchy vegetables, bean sprouts, easy dinner, gluten free option, fresh vegetables, umami flavor, light meal, vegetable side, rice vinegar, sesame seeds

Read it online: https://www.chefs-mate.com/recipe/japanese-cabbage-salad-and-variations/