Pickled Cabbage Salad

Name: Pickled Cabbage Salad
Cuisine: Japan
Ingredients: 1 teaspoon soy sauce (optional); 1 small unwaxed cucumber, about 3 ounces; 2½ teaspoons salt; ½ head green cabbage, about 1 pound

Kyabetsu no Shio-Zuké

Preparation info

Serves
4

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

This is a popular Japanese salt-pickled vegetable dish that’s often packed along on picnics or enjoyed at home with grilled or broiled fish and meat. I suggest you serve it in much the same way you would coleslaw.

Ingredients

½ head green cabbage, about 1 pound
2½ teaspoons salt

Asia
Japan
Side dish
Low fat
Low calorie
Vegan

Method

Cut the cabbage into very fine shreds and place them in a glass bowl. Toss the cabbage shreds with 2 teaspoons of salt and let them sit for 5 minutes.

Wash the cucumber well and slice off about ½ inch