Why Make This Recipe
Japanese Coleslaw-Style Salad is a refreshing and flavorful dish that brings a unique twist to traditional coleslaw. It combines the crunch of fresh cabbage with the nuttiness of sesame seeds and the savory depth of katsuobushi, or dried bonito flakes. This salad is not only easy to make but also a crowd-pleaser. It’s perfect as a side dish for grilled meats or as a light meal on its own. Plus, it adds a pop of flavor to any table!
How to Make Japanese Coleslaw-Style Salad
Ingredients
- 1/2 pcs Cabbage
- 2 tsp Salt
- 4 tbsp Sesame seeds
- 1 pack Katsuobushi
- 1/3 cup Kewpie mayo
Directions
- Shred the cabbage, sprinkle with salt, and gently massage it. Let it sit for 5–10 minutes. Squeeze out the excess liquid and transfer the cabbage to a bowl.
How to Serve Japanese Coleslaw-Style Salad
To serve this delicious salad, simply place it in a bowl and sprinkle the sesame seeds and katsuobushi on top. You can enjoy it chilled or at room temperature. It pairs wonderfully with grilled chicken, fish, or any barbecued dish.
How to Store Japanese Coleslaw-Style Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. Consume it within two days to enjoy the best texture and flavor. Make sure to keep the katsuobushi and sesame seeds separate until you’re ready to serve, so they stay crunchy.
Tips to Make Japanese Coleslaw-Style Salad
- For extra flavor, toast the sesame seeds before adding them to the salad.
- You can adjust the amount of Kewpie mayo to your taste. For a lighter version, use less mayo.
- Feel free to add other ingredients like sliced carrots or cucumbers for more color and texture.
Variation
You can customize this salad by adding chopped green onions or replacing Kewpie mayo with a mix of yogurt and mustard for a tangy twist.
FAQs
1. Can I use regular mayonnaise instead of Kewpie mayo?
Yes, but Kewpie mayo has a creamier texture and a slightly sweeter taste that enhances this salad.
2. How long can I keep the salad in the fridge?
The salad is best eaten within two days. However, the cabbage may become softer over time.
3. Can I make this salad ahead of time?
You can prepare the cabbage and mix it with salt in advance. However, add mayo, sesame seeds, and katsuobushi just before serving for the best flavor and texture.
Japanese Coleslaw-Style Salad
Ingredients
Main Ingredients
- 1/2 pcs Cabbage Shredded
- 2 tsp Salt
- 4 tbsp Sesame seeds Can be toasted for extra flavor
- 1 pack Katsuobushi Dried bonito flakes
- 1/3 cup Kewpie mayo Adjust to taste
Instructions
Preparation
- Shred the cabbage and sprinkle with salt, then gently massage it.
- Let it sit for 5–10 minutes.
- Squeeze out the excess liquid and transfer the cabbage to a bowl.
Serving
- Place the salad in a bowl and sprinkle sesame seeds and katsuobushi on top.
- Enjoy it chilled or at room temperature.