“Kyabetsu Sarada”, Japanese coleslaw

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.

Preparation time: 5 minutes

Rest time: 15 minutes

Total time 20 minutes

Difficulty: Beginner

Servings: 4

Ingredients

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

Read it online: https://glutenevasion.fr/recette/kyabetsu-sarada-salade-de-chou-japonaise/