Best Tsukemono Japanese Cabbage Salad Recipes

TSUKEMONO- JAPANESE CABBAGE SALAD

Tsukemono- Japanese Cabbage Salad image

You know that yummy cabbage salad they serve you at some Japanese restaurants before you get your miso soup and your food? Well here is the recipe!

Provided by Marsi

Categories Vegetable

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 5

Ingredients

1/2 head green cabbage
1/2 head napa cabbage
1/4 cup rice vinegar
4 tablespoons sugar (rounded)
3 tablespoons salt

Steps:

Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
Boil remaining ingredients in a small pot.
Remove the pot from heat and pour over cabbage.
Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
Drain vinegar mixture from cabbage, and return vinegar to heat.
Repeat steps 3 and 4.
Drain vinegar from cabbage and discard.
Place cabbage into refrigerator until cool.
Enjoy!

Nutrition Facts : Calories 76, Fat 0.1, Sodium 5252.8, Carbohydrate 18.9, Fiber 2.6, Sugar 16.6, Protein 1.6

JAPANESE CABBAGE SALAD

Japanese Cabbage Salad image

This recipe is delicious and comes from a good friend of ours, Beckie, who happens to be a wonderful cook!

Provided by oilpatchjo

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 cups raw green cabbage (shredded)
2 cups bean sprouts
2 cups mushrooms, sliced
4 green onions, chopped
1/4 cup sunflower seeds (unsalted)
2 tablespoons sesame seeds (toasted)
2 cups chow mein noodles (dry)
1/2 cup vegetable oil
4 tablespoons soya sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon hoisin sauce
1/2 teaspoon sesame oil
pepper
2 cups noodles, dry (iciban)

Steps:

Mix all dressing ingredients together in shakable jar best if refrigerated overnight or until cold.
Toss salad with dressing and add dry noodles to top of salad.
Serve immediately.

Nutrition Facts : Calories 390.9, Fat 28.4, SaturatedFat 3.8, Cholesterol 10.7, Sodium 954, Carbohydrate 29, Fiber 4.3, Sugar 6.6, Protein 8.9

JAPANESE CABBAGE SALAD

Japanese Cabbage Salad image

Make and share this Japanese Cabbage Salad recipe from Food.com.

Provided by Tonkcats

Categories Poultry

Yield 1 batch

Number Of Ingredients 12

Ingredients

1 chicken breast, steamed and cut in small pieces
2 tablespoons sesame seeds
1/2 cup slivered almonds
1/2 head of cabbage, chopped
2 green onions
1 package ramen noodles, crumbled up
1 1/2 tablespoons sugar
1/4 cup salad oil
1 teaspoon salt
1 teaspoon Accent seasoning
1/2 teaspoon black pepper
3 tablespoons rice vinegar

Steps:

Mix together dressing ingredients.
Saute sesame seed, almonds and noodles in 2 tablespoons oil until brown.
Drain.
Mix together the rest of ingredients.
Add dressing and let stand overnight.

Nutrition Facts : Calories 1526.7, Fat 111.5, SaturatedFat 18, Cholesterol 92.8, Sodium 2994.6, Carbohydrate 89.5, Fiber 20, Sugar 38.5, Protein 56

JAPANESE CABBAGE SALAD

Japanese Cabbage Salad image

Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium

Provided by - Carla -

Categories Vegetable

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

1/2 medium head of cabbage, shredded
4 1/2 cups fresh bean sprouts
2 cups sliced fresh white mushrooms
1/2 cup slivered almonds, toasted (see Tip)
1/4 cup raw sunflower seeds
2 tablespoons sesame seeds, toasted (see Tip)
2 green onions, chopped
1/2 cup cooking oil (or olive)
3 tablespoons white vinegar
8 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
1 (3 ounce) package instant chicken-flavored ramen noodles
1 1/2 cups dry chow mein noodles

Steps:

Put first 7 ingredients into large bowl. Toss.
Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.

Nutrition Facts : Calories 277.4, Fat 20.1, SaturatedFat 2.9, Sodium 1178.3, Carbohydrate 19.9, Fiber 3.8, Sugar 5.8, Protein 7.9

JAPANESE CABBAGE SALAD

Japanese Cabbage Salad image

Not many raw vegetable are eaten in Japan. This is a lightly cooked salad, which is considered far more digestible. From "Japanese Vegetarian Cooking", by Lesley Downer.

Provided by zeldaz51

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb cabbage
1/4 lb carrot
1/4 lb green beans
salt
2 tablespoons white sesame seeds (or 1 tbsp. sesame paste)
1/2 lb tofu, drained
2 teaspoons mirin (or 1 tsp. sugar or honey)
1/2 teaspoon salt
toasted sesame seeds

Steps:

Wash and trim the vegetables. Shred the cabbage and cut the carrots into fine julienne strips. Cut the green beans diagonally into thin strips. Parboil the cabbage for a few seconds in a large pot of lightly salted, rapidly boiling water; remove from the water, rinse immediately in cold water, drain, and pat dry. Parboil the carrots and the green beans separately in the same way, then rinse and pat dry.
Lightly toast the sesame seeds for the dressing and grind to a paste, or use ready-made sesame paste. Cream in the tofu and mirin and season to taste with a little salt.
Just before serving, fold the vegetables into the dressing. Serve small mounds of the salad in deep pottery bowls of a contrasting color and sprinkle with a few sesame seeds to garnish.

Nutrition Facts : Calories 90, Fat 4.5, SaturatedFat 0.7, Sodium 337.6, Carbohydrate 8.6, Fiber 2.9, Sugar 3.6, Protein 5.8