Is this the same cabbage salad served with tonkatsu?

It’s very similar. Japanese restaurants usually serve finely shredded cabbage completely plain with a lemon wedge on the side. This version has a little more flavor from the vinaigrette and bonito flakes.

Can I make it ahead of time?

You can prep the dressing ahead of time, but I recommend tossing it with the cabbage right before serving for the best texture.

Is this a mayonnaise-based coleslaw?

No. This is a lighter Japanese-style cabbage salad with a vinaigrette-style dressing rather than a creamy coleslaw-type dressing .

Japanese Cabbage Salad (Kyabetsu Salad)

Name: Japanese Cabbage Salad
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 3 cups pre-shredded cabbage or coleslaw mix; 1 teaspoon granulated sugar; 2 teaspoons light soy sauce; 1 teaspoon canola oil or vegetable oil; 2 1/2 tablespoons rice vinegar; 1 stalk scallion, finely chopped; 3 tablespoons toasted sesame seeds; 1/4 cup bonito flakes (katsuobushi)

Japanese Cabbage Salad

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This is a light and refreshing recipe for Japanese Coleslaw that’s also very quick and easy to make. Less than 5 minutes from start to finish!

Author: Caroline Phelps
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2-4 people 1x
Category: Salad
Method: Mixing Bowl
Cuisine: Japanese
Diet: Low-Carb

Ingredients

Units Scale

Salad

3 cups pre-shredded cabbage or coleslaw mix

Vinaigrette

1 teaspoon granulated sugar
2 teaspoons light soy sauce
1 teaspoon canola oil or vegetable oil
2 1/2 tablespoons rice vinegar
1 stalk scallion, finely chopped

Toppings

3 tablespoons toasted sesame seeds
1/4 cup bonito flakes (katsuobushi)

Cook Mode Prevent your screen from going dark

Instructions

Prep the salad. Place the shredded cabbage or coleslaw mix in a large bowl.
Make the vinaigrette. Mix all the ingredients for the vinaigrette together in a small bowl.
Toss the salad. Pour the vinaigrette over the shredded slaw and toss well to coat evenly.
Add toppings and serve. Sprinkle the sesame seeds and top with bonito flakes before serving.

Notes

Storage: This salad is best served fresh because of the crispy texture of the cabbage. If you do have leftovers, store them in the fridge and eat them within a day. It will still tastes delicious, but the texture will soften as the cabbage sits in the dressing.

Nutrition

Serving Size: 1
Calories: 149
Sugar: 6.4g
Sodium: 291mg
Fat: 9.2g
Saturated Fat: 1.1g
Unsaturated Fat: 3.7g
Trans Fat: 0g
Carbohydrates: 13.6g
Fiber: 3.9g
Protein: 5.2g
Cholesterol: 2mg

Find it online: https://pickledplum.com/japanese-cabbage-salad/