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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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    Units: US | Metric


    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

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    Ratings & Reviews:

    • on May 30, 2010


      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.

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    • on January 29, 2008


      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!

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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
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5252.7 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 2.6 g
    Sugars 16.6 g
    Protein 1.6 g

    The following items or measurements are not included:

    napa cabbage

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