Pickled Cabbage Salad

Kyabetsu no Shio-Zuké

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

An American Taste of Japan

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
  • teaspoons salt

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