Japanese coleslaw, often served as a side dish in Japanese restaurants, is a fresh and simple salad. The combination of crunchy cabbage, colorful carrots and white radish (daikon) 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 mins Rest time 15 mins Total time 20 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• ¹⁄₂ white cabbage, finely grated

• 2 medium carrots, grated

• ¹ ⁄ ₂ white radish (daikon or white turnip)

• 2 tbsp sesame seeds (optional)

• 2 green onions, sliced

• For the Japanese vinaigrette:

• 3 tbsp rice vinegar

• 1 tbsp tamari soy sauce (gluten-free)

• 1 tbsp sesame oil

• 1 tsp of sugar

• 1 tsp grated fresh ginger

• 1 tsp lemon juice

• Salt and pepper to taste

Preparation

1. Preparation of vegetables: Grate the vegetables finely and mix them in a large salad bowl. Add the green onions and sesame seeds if using them.
2. Make the dressing: 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 vinaigrette over the vegetables and mix well to coat all the ingredients. Let sit in the refrigerator for 10-15 minutes so the flavors blend well.
4. Serve: Serve chilled as an accompaniment to Japanese dishes like yakitori, sushi or grilled fish.

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

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