Shredded cabbage salad with soy and yuzu

June 12, 2017
Family Verdict:


1 Chinese Leaf cabbage, halved and finely shredded

2 tbsps light soy sauce

2 tbsps rice vinegar (or white wine vinegar if that what you have)

1/2 - 1 tsp yuzu juice

Put the cabbage in a bowl

Mix all the dressing ingredients together and taste for Yuzu - you may want more depending on its strength, You are aiming for a good citrus kick

Serve cabbage drizzled with dressing

Err... that's it


Now I know this sounds anything but appetising, but please suspend disbelief and give it a try. And this is emphatically not a winter salad as you would usually suspect with anything cabbage based but is actually bright, zingy and succulent and a real taste of spring/summer. It is crunchy and deliciously moresish with a compbination of salt, sweet, bitter and sour in the dressing which hits all the right notes.

I was in Japan recently which is where I cam across this dish. The photograph is actually the dish I was served in a Katsu restaurant, really as an appetiser. With it was a dressing which made the vegetable outstanding, and on asking what was in it, I got enough hints to try and recreate it when I got home.

The attempt was very successful and everyone whi I have given to this has commented (positively) on it - which I count as a hit. It is just different.

On the choice of cabbage, I would say use a degree of common sense. I think the dressing would work with most variants - but I chose to use Chinese Leaf when I got back home as I thought it would be the closest approximation. It is not the same as I got in Japan but has the right crunch and pepperiness to satisfy. Give it a go. I bought the yuzu back with me from Japan (it is a Japanese citrus apparently) but you can get it in supermarkets here now.

Related Posts

Stay in Touch

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form