Best 5 Japanese Style Quick Pickled Cabbage Slaw Recipes
**Japanese-Style Quick-Pickled Cabbage Slaw: A Refreshing and Flavorful Side Dish**
Japanese-style quick-pickled cabbage slaw is a refreshing and flavorful side dish that is perfect for summer gatherings, potlucks, or as a quick and easy meal prep option. This slaw is made with shredded cabbage, carrots, and red onion, which are tossed in a tangy and slightly sweet dressing made with rice vinegar, sugar, salt, and sesame oil. The slaw is then refrigerated for at least 30 minutes, allowing the flavors to meld and develop. This recipe also includes variations for a vegan and gluten-free version of the slaw, as well as a spicy version for those who like a little heat. With its crunchy texture, bright flavors, and versatility, this Japanese-style quick-pickled cabbage slaw is sure to become a new favorite side dish.
PICKLED COLESLAW
A marinated coleslaw that keeps well in the fridge for a week.
Provided by Leanne Mentz
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
- Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
- Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
JAPANESE-STYLE CABBAGE SALAD
This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
Provided by Cynthia
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.1 g, Fat 9.6 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 207.6 mg, Sugar 3.5 g
PICKLED CABBAGE
My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
JAPANESE-STYLE QUICK-PICKLED SLAW
Provided by Chris Schlesinger
Categories Salad Side Vinegar Cucumber Bell Pepper Carrot Summer Cabbage Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.
- *Sold at Asian markets and in the Asian foods section of many supermarkets.
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and carrot for the slaw. This will help the vegetables absorb the pickling liquid more evenly.
- If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- Feel free to add other vegetables to the slaw, such as shredded carrots, daikon radish, or cucumber.
- The slaw can be served immediately or stored in the refrigerator for up to 3 days.
Conclusion
Japanese-style quick-pickled cabbage slaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give this slaw a try.
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