4.8 from 10 votes
Japanese Shredded Cabbage Salad
Shredded cabbage salad is the perfect companion for fried foods such as tonkatsu, and in this recipe, I'm sharing all the techniques you need to make this Japanese salad like the best katsu restaurants in Japan.
Prep Time
5 mins
Additional Time
30 mins
Total Time
35 mins
Servings:
2
servings
Calories:
23 kcal
Course:
Salad
Cuisine:
Japanese
Ingredients
- 180 grams cabbage
Instructions
- Remove any dark outer leaves from the cabbage, as these can be tough and stringy with a strong flavor.
- Then, you want to peel off as many leaves of cabbage as you need salad. 180 grams cabbage will make enough salad for 2 generous portions. Soak these leaves in a bowl of cold water for at least 30 minutes.
- Drain the cabbage and shake off any excess water. Then, you want to cut the cabbage leaves in half and remove the tough central stem.
- Stack up the leaves with the biggest pieces at the bottom and the smallest pieces on top.
- Roll the stacked cabbage leaves tightly using the outermost leaf.
- Then, you want to slice the roll as thinly as possible using a very sharp knife.
- Fluff up the sliced cabbage with your hands and serve it alongside your favorite fried foods.
Cup of Yum
Nutrition Information
Calories
23kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.01g
(0%)
Sodium
16mg
(1%)
Potassium
153mg
(3%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
88IU
(2%)
Vitamin C
33mg
(37%)
Calcium
36mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 23
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 16mg | 1% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 33mg | 37% |
| Calcium | 36mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.