Pickled Cabbage Salad

Kyabetsu no Shio-Zuké

Preparation info
  • Serves


    • Difficulty


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.


  • ½ head green cabbage, about 1 pound
  • teaspoons salt


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