Japanese Cabbage Salad with Soy Sauce Vinaigrette
Discover this recipe for Chinese cabbage salad with a soy sauce vinaigrette, just like at the restaurant… and even better! This Japanese salad pairs wonderfully with apple or bacon.
Discover this recipe for Chinese cabbage salad with a soy sauce vinaigrette, just like at the restaurant… and even better! This Japanese salad pairs wonderfully with apple or bacon.
Main Ingredients
-
Small White Cabbage
1
-
Toasted Sesame Seeds
For the Marinade
-
Rice Vinegar
30 cl
-
Brown Sugar
3 tbsp
-
Fine Salt
For the Vinaigrette
-
Oil
3 tbsp
-
Soy Sauce
1 tsp
Preparation
- 1Preparing the Cabbage
Shred the cabbage very finely and place it in a large salad bowl. Cover with cold water, add a tablespoon of salt, mix, and let it soak for 20 minutes.
- 2Preparing the Marinade
Pour the vinegar into a bowl, add the sugar and a pinch of salt, and whisk lightly with a fork to emulsify.
- 3Draining
Thoroughly drain the cabbage, dry the bowl, and return the cabbage to it. Pour the marinade over the cabbage and mix with your hands. Allow to marinate for at least one hour. This step is essential; the marinade softens the cabbage while keeping it crunchy, making it more digestible.
- 4Draining
After this time, press the cabbage firmly between your hands to drain, discarding all the marinade. Once well-drained, place the cabbage in another bowl.
- 5Seasoning and Serving
Season the cabbage salad with the vinaigrette made by emulsifying in a bowl the nuoc-mân, oil, and soy sauce. Distribute into bowls and sprinkle with sesame. Serve with chopsticks. The salad can be kept in the refrigerator for a few days and will remain fresh and crunchy.
