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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

    Cup of Yum
  1. Remove any dark outer leaves from the cabbage, as these can be tough and stringy with a strong flavor.
  2. 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.
  3. 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.
  4. Stack up the leaves with the biggest pieces at the bottom and the smallest pieces on top.
  5. Roll the stacked cabbage leaves tightly using the outermost leaf.
  6. Then, you want to slice the roll as thinly as possible using a very sharp knife.
  7. Fluff up the sliced cabbage with your hands and serve it alongside your favorite fried foods.

Nutrition Information

Calories 23kcal (1%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.03g (0%) Polyunsaturated Fat 0.01g Monounsaturated Fat 0.01g Sodium 16mg (1%) Potassium 153mg (4%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 88IU (2%) Vitamin C 33mg (37%) Calcium 36mg (4%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 2servings

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.