Japanese Style Cabbage and Cucumber Salad Recipe with Sesame Seeds
This Japanese style cabbage and cucumber salad recipe is made with quintessential Japanese ingredients such as sesame seeds and roasted seaweed, which give it a fantastic texture, while the dressing of rice vinegar, Japanese soy sauce, sesame oil, and grated ginger give it a delightful tartness. It’s the perfect side to Japanese fried chicken, pork tonkatsu and katsu burgers.
Servings: 4
Calories: 114kcal
Equipment
- Mixing Bowl
- Salad Bowls
Ingredients
- 150 g cucumbers deseeded, diced, salted, and drained
- 1 tsp sea salt
- 300 g white cabbage shredded
- 8 scallions or spring onions green part only, thinly sliced
- 1 tbsp fresh ginger , finely grated
- 2 roasted seaweed or nori sheets thinly cut with scissors
- 3 tbsp black and white sesame seeds half-half
- 1 tsp Shichimi Togarashi Japanese Seven Spice
- 1 tbsp Japanese sesame oil
- 2 tbsp Japanese soy sauce
- 2 tbsp Japanese rice vinegar
- 1 tbsp mirin
Instructions
- Slice the cucumbers lengthways, use a teaspoon to deseed them, then holding the lengths together, slice them into 1cm pieces, transfer them to a strainer over a tray, and sprinkle salt over them.
- Transfer the shredded cabbage, finely sliced scallions/spring onions, grated fresh ginger, finely sliced roasted seaweed or nori sheets, and black and white sesame seeds, to a large mixing bowl, and combine.
- Make the dressing by adding the Shichimi Togarashi Japanese Seven Spice, Japanese sesame oil, Japanese soy sauce, Japanese rice vinegar, and mirin to a jar with lid, screw the cap on, and shake the jar.
- Squeeze any excess liquid from the cucumbers, transfer them to the salad bowl, pour on the dressing, and use a salad spoon to thoroughly combine the ingredients.
- Taste, adjust the seasoning if needed, transfer to a salad bowl, sprinkle a pinch of sesame seeds on top of the salad, and serve.