Name: Japanese-style red cabbage and beet salad
Prep time: 10 min
Total time: 10 min
Ingredients: ½ red cabbage; 3 spring onions; 2 sweet & spicy baby beetroot (or cooked beetroot); One handful of coriander leaves; For the dressing:; 1 Tbsp Kikkoman soy sauce; 1 Tbsp Japanese rice vinegar; 1 tsp muscovado or palm sugar; 1 Tbsp sesame oil; 1 Tbsp toasted sesame seeds

Japanese-style red cabbage and beet salad

10 Aug 2018

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Japanese-style red cabbage and beet salad

Background

When I feel like having an interesting coleslaw I tend to use Asian or Mexican spices and flavourings. This Japanese-style red cabbage and beetroot salad is the result of having to use up some cabbage and sweet and spicy baby beetroots in my fridge. You can use normal ( cooked or roasted) beetroot too. Also, if you want it to have a real kick, add some red chilli, sliced or finely chopped, to the salad! Serve it with grilled/barbecued meat.

Ingredients

½ red cabbage
3 spring onions
2 sweet & spicy baby beetroot (or cooked beetroot)
One handful of coriander leaves
For the dressing:
1 Tbsp Kikkoman soy sauce
1 Tbsp Japanese rice vinegar
1 tsp muscovado or palm sugar
1 Tbsp sesame oil
1 Tbsp toasted sesame seeds

Instructions

Shred or finely slice the cabbage. Slice the spring onion and cut the beetroot into small cubes. Chop the coriander leaves. Put everything in a large serving bowl.
Mix the dressing, taste and adjust the sweetness or sourness.
Pour the dressing over the salad, toss well and let it rest for at least 15 minutes (up to an hour) before serving, mixing regularly.