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    You are in: Home / Recipes / Tsukemono- Japanese Cabbage Salad Recipe
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    Tsukemono- Japanese Cabbage Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Marsi's Note:

    You know that yummy cabbage salad they serve you at some Japanese restaurants before you get your miso soup and your food? Well here is the recipe!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
    2. 2
      Boil remaining ingredients in a small pot.
    3. 3
      Remove the pot from heat and pour over cabbage.
    4. 4
      Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
    5. 5
      Drain vinegar mixture from cabbage, and return vinegar to heat.
    6. 6
      Repeat steps 3 and 4.
    7. 7
      Drain vinegar from cabbage and discard.
    8. 8
      Place cabbage into refrigerator until cool.
    9. 9
      Enjoy!

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    Ratings & Reviews:

    • on May 30, 2010

      45

      Taking heed to the other comment, I went conservative with the salt and started with 1T. I added, however, and ended up with somewhere between 1.75 and 2T. Being lazy, I didn't drain/reheat the vinegar but continuously turned the mixture. As the cabbage started to slightly wilt, it did produce a lot to drain - which I did once I achieved the desired texture and taste (slightly wilted, tangy). Recipe was easy and it's pretty close to the restaurant version. Also added carrot slivers which added nice color.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2008

      25

      Portions were a little big, so I cut it down to about 1/4 head of each cabbage. It needed color, so I added a little shredded carrot. I cooked the rice vinegar, salt and sugar as directed, but I cut the salt down to 1 Tbsp., fearing 3 was too much. I poured the vinegar over the cabbage, but there was nothing left to drain and reheat. The cabbage soaked it right up! I left it in the fridge overnight and the flavor mellowed, but it was still entirely too salty! I might try this again with different ingredients or cut waaaay down on the salt!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tsukemono- Japanese Cabbage Salad

    Serving Size: 1 (72 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 76.0
     
    Calories from Fat 1
    65%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5252.7 mg
    218%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 16.6 g
    66%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    napa cabbage

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