Japanese-style red cabbage and beet salad
10 Aug 2018
Prep Time
10 minutes
Total Time
10 minutes
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.
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Categories
- Meal Type: - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Japanese
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - High Fibre - Raw Food - Vegan
- Skill Levels: - Easy
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