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!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Peel the carrot and slice it into thin matchstick-sized strips (julienne). Add the carrot to the bowl with the cabbage.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, combine rice vinegar, sugar, soy sauce, and sesame oil. Stir until the sugar is dissolved to make the dressing.

Step 6

Add the dressing to the drained vegetables and toss well to ensure they are evenly coated.

Step 7

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.

Step 8

Serve as a refreshing side dish with rice or grilled proteins. Enjoy your Tsukemono Japanese Cabbage Salad!

Nutrition Facts

Serving size	650.6 grams (650.6g)

Amount per serving	% Daily Value*
Calories	259

Total Fat 16.20g	21%
Saturated Fat 2.20g	11%
Polyunsaturated Fat 5.80g
Cholesterol 0mg	0%
Sodium 7397mg	322%
Total Carbohydrate 24.30g	9%
Dietary Fiber 9.30g	33%
Total Sugars 14.60g
Protein 8.00g	16%

Vitamin D 0IU	0%
Calcium 285mg	22%
Iron 3mg	17%
Potassium 1060mg	23%

*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.

Source of Calories

Fat: 53.0%

Protein: 11.6%

Carbs: 35.3%