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Japanese Coleslaw

So, along with the karaage I made yesterday, I also made Harumi’s Japanese coleslaw.  It was simple and easy – just the way I like it! Please note, the recipe serves 4, so of course I doubled it.  Also, I just used the precut bag of cabbage found in the salad section.

Japanese Coleslaw


Japanese Coleslaw


  • 10 oz. green cabbage, shredded
  • half of a small onion, grated
  • 1 t. vegetable oil
  • 1/4 cup rice vinegar, unseasoned
  • 1-2 t. sugar
  • to taste light soy sauce
  • salt and pepper to taste
  • 1 T. toasted sesame seeds

Cooking Directions:

  1. I skipped this step, but Harumi says if you want the cabbage & onion super crisp to soak them in iced water for 2-3 minutes, drain well, and store in a container in the fridge for 30 minutes.
  2. Add the oil, vinegar, sugar and light soy in this order, mixing in each ingredient quickly. I must admit that I mixed these ingredients together in a bowl and then added them -it\'s hard to get rid of my western ways....
  3. Season with salt and pepper, and sprinkle with sesame seeds.
  4. Enjoy!

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