Tsukemono Japanese Cabbage Salad
Experience the crisp, tangy flavors of Tsukemono Japanese Cabbage Salad—a delightful mix of thinly sliced Napa cabbage and julienned carrots, lightly salted and dressed in a harmonious blend of rice vinegar, soy sauce, and sesame oil. This quick and easy recipe highlights traditional Japanese pickling techniques, offering a refreshingly crunchy side dish that pairs beautifully with rice, sushi, or grilled proteins. Ready in just 15 minutes of prep time and bursting with umami and subtle sweetness, this versatile dish is perfect for adding a touch of authentic Japanese flavor to your meals. Garnished with sesame seeds for added texture, it’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 500 grams Napa cabbage (or regular green cabbage)
- 1 medium Carrot
- 1 tablespoon Salt
- 3 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Remove any damaged outer leaves from the cabbage. Cut the cabbage into thin strips, about 1/4 inch wide. Place the strips in a large mixing bowl.
Peel the carrot and slice it into thin matchstick-sized strips (julienne). Add the carrot to the bowl with the cabbage.
Sprinkle the salt over the vegetables in the bowl. Use your hands to gently massage the salt into the cabbage and carrots for about 2-3 minutes. This will soften the vegetables and help release excess moisture.
Let the salted vegetables sit for 10 minutes. After that, rinse them well under cold water to remove excess salt. Drain thoroughly, squeezing out as much water as possible with your hands.
In a small bowl, combine rice vinegar, sugar, soy sauce, and sesame oil. Stir until the sugar is dissolved to make the dressing.
Add the dressing to the drained vegetables and toss well to ensure they are evenly coated.
Transfer the salad to a serving bowl and garnish with sesame seeds, if using. For best results, chill the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Serve as a refreshing side dish with rice or grilled proteins. Enjoy your Tsukemono Japanese Cabbage Salad!
Nutrition Facts
Calories |
68 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
