Japanese style cabbage salad
============================ 2026-07-08


Comment: Adding a few strips of red cabbage adds a touch of color to this salad (if you have some). Chopping the cabbage with a knife is an option, but using a mandoline (or similar tool) is probably better (watch your fingers!).

For a more substantial meal, you can serve the salad with one or two hard-boiled eggs per person, sliced or quartered.

Serves 4 as a main course, 8 as a side dish

Ingredients:
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400+ g white cabbage (or Chinese cabbage)
1 carrot

3 tablespoons rice vinegar
1 tablespoon toasted sesame oil (preferably)
2 tablespoons soy sauce
1 teaspoon granulated sugar
2+ cm grated ginger
1 tablespoon mayonnaise
Toasted sesame seeds

Preparation:
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Slice the cabbage into very thin strips.
Peel and grate the carrot. Soak the cabbage in salted water for 15 to 20 minutes to draw out excess moisture.
Drain and squeeze out the excess water.
In a bowl, combine the rice vinegar, sesame oil, soy sauce, sugar, and mayonnaise.
Pour the dressing over the cabbage and carrot.
Toss well.
Let marinate for at least 60 minutes in the refrigerator.
Serve sprinkled with sesame seeds.