Tsukemono- Japanese Cabbage Salad

May 27, 2023May 27, 20230 1

A healthy and refreshing Tsukemono-Japanese Cabbage Salad recipe

by The Chefin Salad

Prep

15 min

Cook

0 min

Ready In

1 hr 15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

10g

Fat

0.5g

Tsukemono-Japanese Cabbage Salad is a refreshing and healthy salad that is commonly served as a side dish with Japanese meals. The salad is made with two types of cabbage, green and napa, which are thinly sliced, salted, and then mixed with a sweet and tangy dressing made with rice vinegar and sugar. It is a light and refreshing salad that can be enjoyed on its own or as a side dish with a hearty main course.

Instructions

1.	Coarsely chop the green and napa cabbage and place them in a large bowl.
2.	Sprinkle salt over the cabbage and mix it well. Then, cover the bowl with plastic wrap and leave it to sit for about an hour.
3.	Mix the rice vinegar and sugar together to make the dressing.
4.	Rinse the cabbage thoroughly with cold water to remove the salt. Drain well and squeeze out the excess water.
5.	Mix the cabbage and the dressing together, ensuring that the vegetables are well coated.
6.	Chill the Tsukemono- Japanese Cabbage Salad for at least an hour before serving.

PROS

This salad is a low-calorie, low-fat, and low-sugar food which makes it a healthy option compared to other salads, and it also helps in digestion.

CONS

This salad may not be very filling on its own and it contains a considerable amount of salt which might not be good for people with high blood pressure.

HEALTH & BENEFITS

Tsukemono- Japanese Cabbage Salad is a healthy, low-calorie, and low-fat salad that contains antioxidants that strengthen the immune system and reduce inflammation.
Cabbage is also a good source of vitamin C, vitamin K, and vitamin B6 which helps to maintain a healthy nervous system.
Additionally, the salad also contains dietary fiber which helps in digestion and vitamin A which promotes eye health.

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