Japanese coleslaw, often served as a side dish in Japanese restaurants, is a fresh and simple salad. The combination of crisp cabbage, colorful carrots, and daikon radish offers a light and refreshing texture. Drizzled with a light and fragrant vinaigrette, this salad is naturally gluten-free and perfect to accompany an Asian meal or to enjoy on its own.

“Kyabetsu Sarada”, Japanese coleslaw

Japan

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Preparation time: 5 minutes Rest time 15 mins Total time 20 mins

Difficulty: Beginner Servings: 4

Ingredients

Servings

• ¹⁄₂ finely grated white cabbage

• 2 medium carrots, grated

• ^1/2 _white radish ( daikon or white turnip)

• 2 tablespoons of sesame seeds (optional)

• 2 green onions, sliced

• For the Japanese vinaigrette:

• 3 tablespoons of rice vinegar

• 1 tbsp tamari soy sauce (gluten-free)

• 1 tablespoon of sesame oil

• 1 tsp of sugar

• 1 tsp grated fresh ginger

• 1 tsp lemon juice

• Salt and pepper to taste

Preparation

1. Preparing the vegetables: Finely grate the vegetables and mix them in a large bowl. Add the green onions and sesame seeds, if using.
2. Dressing preparation: In a separate bowl, combine all the dressing ingredients: rice vinegar, tamari, sesame oil, sugar, ginger, lemon juice, salt, and pepper. Stir well until the sugar is dissolved and the dressing is smooth.
3. Mixing the ingredients: Pour the dressing over the vegetables and mix well to coat all the ingredients. Let it rest in the refrigerator for 10-15 minutes to allow the flavors to meld.
4. Serving suggestion: Serve chilled as an accompaniment to Japanese dishes such as yakitori, sushi or grilled fish.

Keywords: Japanese coleslaw recipe, gluten-free Japanese recipe, white turnip recipe

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