Tsukemono Japanese Cabbage Salad Recipes

TSUKEMONO- JAPANESE CABBAGE SALAD

Steps:

• Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
• Boil remaining ingredients in a small pot.
• Remove the pot from heat and pour over cabbage.
• Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
• Drain vinegar mixture from cabbage, and return vinegar to heat.
• Repeat steps 3 and 4.
• Drain vinegar from cabbage and discard.
• Place cabbage into refrigerator until cool.
• Enjoy!

JAPANESE CABBAGE SALAD

Steps:

• Put first 7 ingredients into large bowl. Toss.
• Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
• Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.

JAPANESE CABBAGE SALAD

Steps:

• Wash and trim the vegetables. Shred the cabbage and cut the carrots into fine julienne strips. Cut the green beans diagonally into thin strips. Parboil the cabbage for a few seconds in a large pot of lightly salted, rapidly boiling water; remove from the water, rinse immediately in cold water, drain, and pat dry. Parboil the carrots and the green beans separately in the same way, then rinse and pat dry.
• Lightly toast the sesame seeds for the dressing and grind to a paste, or use ready-made sesame paste. Cream in the tofu and mirin and season to taste with a little salt.
• Just before serving, fold the vegetables into the dressing. Serve small mounds of the salad in deep pottery bowls of a contrasting color and sprinkle with a few sesame seeds to garnish.

JAPANESE CABBAGE SALAD

Steps:

• Mix together dressing ingredients.
• Saute sesame seed, almonds and noodles in 2 tablespoons oil until brown.
• Drain.
• Mix together the rest of ingredients.
• Add dressing and let stand overnight.