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“Kyabetsu Sarada”, Japanese coleslaw

Japanese coleslaw

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.

Preparation time 5 mins
Rest time 15 mins
Total time 20 mins
Difficulty: beginner
Servings: 4
Ingredients
  • 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. 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. 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. 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. 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
Read it online: https://glutenevasion.fr/recette/kyabetsu-sarada-salade-de-chou-japonaise/