Japanese Pickled Cabbage Salad
published by Arri London PhD on Jun 30, 2009
A basic pickled vegetable dish, Japanese Pickled Cabbage Salad goes together quickly. A perfect accompaniment to any Japanese dishes. Japanese Pickled Cabbage Salad is also great for potlucks or buffets.
Note: Japanese Pickled Cabbage Salad will keep for a couple of days in the fridge.
Ingredients
- 2 lbs any type cabbage (napa, white, green etc)
- 1 c rice vinegar
- 1/4 c sugar
- 2 tsp salt
- 4 tbs raw white sesame seeds
Method
- Wash and shred the cabbage into fine strips. Place in a glass or ceramic bowl. Mix together the rice vinegar, sugar and salt. Bring to a boil and add to the cabbage.
- Heat a heavy frying pan over medium heat. Add the raw sesame seeds and toast them, with stirring until they begin to pop and jump. Add the sesame seeds to the cabbage and dressing.
- Cover and let stand at room temperature for two hours. Cover and store in the fridge.
- Serve Japanese Pickled Cabbage Salad with other Japanese dishes or just with plain hot white rice.
When serving Japanese Pickled Cabbage Salad on a buffet or at a potluck, keep it cold!
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