Japanese cabbage salad is a light and refreshing side dish commonly served at Japanese-American restaurants alongside teriyaki chicken, miso soup, or sushi. While it’s not a traditional dish in Japan, it draws inspiration from Japanese ingredients and flavors to create a crisp slaw with a sweet, savory, and tangy dressing. It truly is a healthy salad for body, your gut, and your mind..check it out.
Table of contents
I love this salad and needed to make this recipe on paper to remind myself…to make it weekly! The minimalist elegance of Japanese cuisine—using fresh vegetables and a simple dressing- it’s sheer genius.
Not only is cabbage salad light yet filling, it keeps you in shape and is such a no-brainer side for grilled proteins and completing a table very effortlessly!
Why You’ll Love Japanese Cabbage Salad
- Crisp and light – No mayo here! Just clean, fresh flavor, and NO…it is not coleslaw. Coleslaw is so much thicker in the slicing. Use a mandoline to get the cabbage more like the Japanese style.
- Easy to prep ahead – The cabbage stays crunchy even after sitting in the fridge.
- Versatile – Add grilled tofu, chicken, or edamame for a full meal.
A Note on Its Roots
Although this salad isn’t a traditional Japanese dish, it is a common feature in Japanese-American restaurants and teppanyaki-style grills across the U.S. The dressing is similar to “wafu” (Japanese-style) dressings that often combine soy sauce, rice vinegar, and sesame oil.
These flavor combinations have become globally loved for their balance of sweet, salty, and tangy notes. It’s a delicious way to bring Japanese-inspired flavors to the dinner table in just minutes.
Is Cabbage Salad Good for the Gut?
Japanese cabbage salad is great for your gut health for several reasons:
1. Rich in Fiber
Cabbage and carrots are high in dietary fiber, especially insoluble fiber, which helps keep things moving through your digestive tract.
2. Cabbage is a Natural Prebiotic
Cabbage contains prebiotics—types of fiber that feed the beneficial bacteria in your gut (like Bifidobacteria and Lactobacillus). A healthy gut microbiome can boost immunity, support mood, and improve digestion.
3. Raw Vegetables Support Enzyme Activity
When eaten raw, vegetables like cabbage and carrots retain natural enzymes that may assist with digestion.
4. Ginger Aids Digestion
Ginger in the dressing helps stimulate digestion, reduce bloating, and soothe the stomach.
5. Fermentation Possibility
While this recipe uses fresh cabbage, cabbage is the base for fermented foods like kimchi and sauerkraut. Eating raw cabbage regularly helps maintain a gut environment that can thrive when you do include fermented foods in your diet.
6. Low in Inflammatory Ingredients
The dressing uses whole, plant-based ingredients with anti-inflammatory benefits (like sesame oil and rice vinegar), and avoids processed oils, creamy dressings, or dairy, which can be hard on some digestive systems.
Ingredients
For the Salad:
- 4 cups chilled finely shredded green cabbage: Use regular green cabbage. Shred it as finely as possible for the best texture and flavor absorption. I highly recommend a mandoline.
- 1 cup shredded purple cabbage (optional): Adds a pop of color and a slightly earthier flavor. You can skip this if using only green cabbage.
- 1 large carrot: Peeled and either grated or julienned. The carrot adds subtle sweetness and color contrast.
- 2 green onions: Thinly sliced; both the white and green parts are used for a mild onion flavor.
- 1 tablespoon toasted sesame seeds: These add a nutty aroma and texture. Toast them briefly in a dry pan for deeper flavor.
- Optional toppings: Add-ins like sliced almonds, crispy wonton strips, or crushed instant ramen noodles give added crunch and visual appeal.
For the Dressing:
- 2 tablespoons rice vinegar: A mild vinegar made from fermented rice; it adds tang without overpowering acidity.
- 1/2 tablespoon soy sauce: Adds savory depth (umami). Use low-sodium or tamari for a gluten-free version.
- 1/2 tablespoon toasted sesame oil: Essential for that rich, nutty Japanese flavor. Make sure it’s toasted sesame oil for the right intensity.
- 1/2 tablespoon salad oil: Such as avocado or olive oil. It balances the dressing without adding strong flavors.
- 1 tablespoon agave sweetener (or honey): Adds subtle sweetness to balance the tang of the vinegar.
- 1 teaspoon freshly grated ginger: Bright, zesty, and aromatic. Use a microplane or fine grater.
- ½ teaspoon garlic powder or 1 small garlic clove, finely minced: Adds a mild pungency and depth.
- Optional: A splash of lemon juice or yuzu juice to brighten the flavor even more.
Equipment
To prepare Japanese cabbage salad, you’ll need the following equipment:
- Knife and Cutting Board
- Mandoline or Box Grater: For finely shredding the cabbage and carrots to achieve the best texture. A mandoline can give you uniform slices quite easily.
- Mixing Bowl: A large bowl to combine all your salad ingredients.
- Small Bowl or Jar: For mixing the dressing ingredients. A jar makes it easy to shake and combine.
- Whisk: To mix the dressing thoroughly until emulsified.
- Serving Utensils: For tossing and serving the salad.
- Measuring Cups and Spoons: For accurate measurements of salad and dressing ingredients.
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, neutral oil, sugar, ginger, and garlic until fully combined. Taste and adjust to your liking—add more sugar for sweetness, soy sauce for depth, or vinegar for extra tang.
- Assemble the salad: In a large mixing bowl, combine the shredded cabbage, carrots, and green onions. Add any optional toppings such as almonds or crispy noodles.
- Toss and serve: Pour the dressing over the salad and toss everything together until evenly coated. Top with toasted sesame seeds and serve immediately, or refrigerate for 15 minutes to allow the flavors to meld.
Tips and Variations
- For added protein, top with grilled chicken, baked tofu, salmon bites, or fried calamari.
- The salad keeps well for a day or two in the fridge, making it great for meal prep.
- For a heartier version, serve it as a side to cooked soba noodles or rice onigiri.
- Try a peanut-based dressing like Japanese Goma Dare Sauce or Trader Joe’s Thai Peanut Dressing Copycat Recipe
I feel like this Japanese cabbage salad needs to be the salad of Summer recipes…and year-round actually. It’s so good and yet fascinating how much cabbage you can eat with its recipe alone. Heathy, happy, gut-friendly, and a great side. I hope you like it and Enjoy!
Japanese Cabbage Salad Recipe
Equipment
- knife
- mixing bowl
- small bowl
- whisk
- Serving Utensils
Ingredients
For the Salad:
- 4 cups chilled finely shredded green cabbage
- 1 cup shredded purple cabbage optional
- 1 large carrot
- 2 green onions
- 1 tablespoon toasted sesame seeds
- Optional toppings: Add-ins like sliced almonds crispy wonton strips, or crushed instant ramen noodles give added crunch and visual appeal.
For the Dressing:
- 2 tablespoons rice vinegar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon salad oil avocado or olive
- 1 tablespoon agave sweetener or honey
- 1 teaspoon freshly grated ginger
- ½ teaspoon garlic powder or 1 small garlic clove finely minced
- Optional: A splash of lemon juice or yuzu juice to brighten the flavor even more.
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, neutral oil, sugar, ginger, and garlic until fully combined. Taste and adjust to your liking—add more sugar for sweetness, soy sauce for depth, or vinegar for extra tang.Optional toppings: Add-ins like sliced almonds, 2 tablespoons rice vinegar, 1/2 tablespoon soy sauce, 1/2 tablespoon toasted sesame oil, 1/2 tablespoon salad oil, 1 tablespoon agave sweetener, 1 teaspoon freshly grated ginger, ½ teaspoon garlic powder or 1 small garlic clove, Optional: A splash of lemon juice or yuzu juice to brighten the flavor even more.
- Assemble the salad: In a large mixing bowl, combine the shredded cabbage, carrots, and green onions. Add any optional toppings such as almonds or crispy noodles.4 cups chilled finely shredded green cabbage, 1 cup shredded purple cabbage, 1 large carrot, 2 green onions
- Toss and serve: Pour the dressing over the salad and toss everything together until evenly coated. Top with toasted sesame seeds and serve immediately, or refrigerate for 15 minutes to allow the flavors to meld.1 tablespoon toasted sesame seeds
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