{"id":35331,"title":"Japanese Cabbage Salad","modified":"2025-07-25T11:35:41+02:00","plain":"A delicious Japanese cabbage salad that's better than your favorite restaurant's\n\n\n\nThere are several schools of thought when it comes to making cabbage salad, from a simple vinaigrette to a quick maceration to full fermentation. Welcome to the fascinating world of Tsukemono, or Japanese pickled vegetables.\n\n\n\nThese are the cousins of do chua, Vietnamese pickled vegetables\n\n\n\nWhat is Japanese cabbage salad?\n\n\n\nAs explained earlier, Tsukemono is a generic term for a very popular method of preparing vegetables in Japan. It is a pity that many restaurants and bloggers simply call this dish 'cabbage salad', as if tsukemono were a dish in itself rather than a technique.\n\n\n\nJapanese cabbage salad is a tsukemono, but not every tsukemono is a cabbage salad.\n\n\n\nThis can mislead people who might otherwise explore a whole universe of incredibly tasty dishes. I won't ramble on with an endless, auto-generated table of contents about the origins and other blah-blah of tsukemono; you can read my dedicated article for that. Let's get straight to the point.\n\n\n\nRecipe origins\n\n\n\nThis recipe is a quick shiozuke-style tsukemono, which means it is salted. Basically, the vegetables are cut up and then macerated in salt.\n\n\n\nFeel free to use whatever you like, but I've been wanting to share a new recipe with shiso leaves for some time, and I think everything works really well together. For extra punch, add a little goma dare sauce.\n\n\n\nThe main ingredients of Japanese Cabbage Salad\n\n\n\n\n\n\n\nShiso: it offers a bright citrus flavor with hints of mint and cinnamon\n\n\n\nChinese cabbage: the foundation of the recipe; grate it or chop it as described, depending on your preference.\n\n\n\nJapanese cucumber: You can substitute a regular cucumber, but use only half the amount\n\n\n\nTogarashi: I sprinkle a little on top for a spicy kick; it is entirely optional\n\n\n\n\n\n\tJapanese Cucumber and cabbage salad\n\t\t\n\t\tA delicious recipe for japanese marinated cabbage and cucumber\t\n\t\n\t\t\t\n\t\n\t\t350 g of Chinese cabbage leaves1 Japanese cucumber (these are half the size of regular cucumbers)1 tablespoon of ginger (freshly chopped)3 leaves of shiso7 g salt\t\n\t\n\t\tCut the cabbage into 1 cm by 4 cm stripsCut the cucumber into 3 mm thick roundsIf using a European cucumber, peel it, cut it into quarters lengthwise and remove the seeds, then cut it into approximately 3 mm thick slicesCut the shiso leaves into 0.5 cm piecesPut the cucumber slices in a bowl, sprinkle with salt and let rest for 5 minutesAdd all the other vegetables and mix them with your hands until they become tender and wateryRinse the vegetables lightly with water until the amount of salt is reduced to your preferenceSqueeze out as much water as possible, then put the vegetables in a serving bowlCover and refrigerate for 30 minutesSprinkle with a little soy sauce just before serving\t\n\t\n\t\tYou can optionally add a little sugar or mirin before refrigerating\n\t\n\t\n\t\tCondiment, Input, Salad, Side dishJapanese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=35331"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35331\/revisions"}],"predecessor-version":[{"id":47896,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35331\/revisions\/47896"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/16284"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=35331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=35331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=35331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}