Note: Other raw vegetables can be pickled using the same method as for Japanese Pickled Cabbage Salad.

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

1. 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.
2. 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.
3. Cover and let stand at room temperature for two hours. Cover and store in the fridge.
4. Serve Japanese Pickled Cabbage Salad with other Japanese dishes or just with plain hot white rice.