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Japanese red cabbage and radish salad

This Japanese red cabbage and radish salad goes really well with Teriyaki chicken or beef. Alternatively you can serve it with burgers and other grilled/barbecued meat or fish. For a gluten-free version use suitable soy sauce, for a vegan version use maple or date syrup.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ small red cabbage
  • 1 small red onion or ½ medium
  • About 8 radishes
  • 4 spring onions
  • 1 Tbsp toasted sesame seeds
  • 2 Tbsp chopped coriander leaves
  • Salt & pepper
  • For the dressing:
  • 2 Tbsp rapeseed oil
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp Japanese rice vinegar
  • 1 tsp honey or 2 tsp maple syrup
  • 1 tsp sesame oil
  • 1 Tbsp toasted sesame seeds
  • 1 Tbsp apple cider vinegar approx.
  • 1 tsp sesame oil
  • Salt and pepper

Method
 

  1. Finely shred or grate the cabbage and red onion. Scatter them into a large mixing bowl and toss.
  2. Mix the dressing, then pour it over the salad, season to taste and mix well.
  3. Let it rest for minimum 30 minutes (2 hours ideally).
  4. Thinly slice the spring onions and radishes. Add these to the cabbage together with the coriander leaves and sesame seeds.
  5. Toss well, adjust the dressing to your liking, and serve.