Reviews (2) Add Rating & Review 45 Ratings 5 star values: 19 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 4 Martha Stewart Member Rating: 5 stars 01/28/2014 My husband and I lived in Sendai, Japan during the tsunami in 2011. Near our apartment was a small, cozy yakiniku restaurant that served the BEST salad we've ever had. Since our return I've searched high and low for a recipe that recreates the dressing for that salad. Upon trying this recipe we realized immediately that this was the recipe we'd been searching for. It brings back so many wonderful memories for us living in that beautiful city. Thank you so much for having this recipe. Martha Stewart Member Rating: Unrated 09/19/2012 Scrumptious, however, I made a change. After making the dressing, I thought it needed some sweetness, so I added honey and brown sugar to taste. I also used Napa cabbage, which is what I had on hand. Very limey and luscious. Don't forget the toasted sesame seeds.
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Gallery Japanese Cabbage Salad Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 tablespoon white or yellow miso paste 2 tablespoons soy sauce Juice and zest of 1 lime 2 teaspoons rice wine vinegar (seasoned) 1 teaspoon sesame oil 1/4 cup safflower oil 6 cups thinly shredded green cabbage Garnish: toasted sesame seeds
Gallery Japanese Cabbage Salad
Recipe Summary Servings: 4
Gallery
Japanese Cabbage Salad
Japanese Cabbage Salad
Japanese Cabbage Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon white or yellow miso paste 2 tablespoons soy sauce Juice and zest of 1 lime 2 teaspoons rice wine vinegar (seasoned) 1 teaspoon sesame oil 1/4 cup safflower oil 6 cups thinly shredded green cabbage Garnish: toasted sesame seeds
Directions
In a large bowl, whisk together miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil, and safflower oil.
Toss cabbage with dressing and serve garnished with sesame seeds.
Reviews (2)
Add Rating & Review 45 Ratings 5 star values: 19 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 4
Martha Stewart Member Rating: 5 stars 01/28/2014 My husband and I lived in Sendai, Japan during the tsunami in 2011. Near our apartment was a small, cozy yakiniku restaurant that served the BEST salad we've ever had. Since our return I've searched high and low for a recipe that recreates the dressing for that salad. Upon trying this recipe we realized immediately that this was the recipe we'd been searching for. It brings back so many wonderful memories for us living in that beautiful city. Thank you so much for having this recipe. Martha Stewart Member Rating: Unrated 09/19/2012 Scrumptious, however, I made a change. After making the dressing, I thought it needed some sweetness, so I added honey and brown sugar to taste. I also used Napa cabbage, which is what I had on hand. Very limey and luscious. Don't forget the toasted sesame seeds.
Reviews (2)
Add Rating & Review 45 Ratings 5 star values: 19 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 4
Add Rating & Review
45 Ratings 5 star values: 19 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 4
45 Ratings 5 star values: 19 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 4
45 Ratings 5 star values: 19 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 4
5 star values: 19 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 4
Martha Stewart Member Rating: 5 stars 01/28/2014 My husband and I lived in Sendai, Japan during the tsunami in 2011. Near our apartment was a small, cozy yakiniku restaurant that served the BEST salad we've ever had. Since our return I've searched high and low for a recipe that recreates the dressing for that salad. Upon trying this recipe we realized immediately that this was the recipe we'd been searching for. It brings back so many wonderful memories for us living in that beautiful city. Thank you so much for having this recipe. Martha Stewart Member Rating: Unrated 09/19/2012 Scrumptious, however, I made a change. After making the dressing, I thought it needed some sweetness, so I added honey and brown sugar to taste. I also used Napa cabbage, which is what I had on hand. Very limey and luscious. Don't forget the toasted sesame seeds.Martha Stewart Member
Rating: 5 stars 01/28/2014
My husband and I lived in Sendai, Japan during the tsunami in 2011. Near our apartment was a small, cozy yakiniku restaurant that served the BEST salad we’ve ever had. Since our return I’ve searched high and low for a recipe that recreates the dressing for that salad. Upon trying this recipe we realized immediately that this was the recipe we’d been searching for. It brings back so many wonderful memories for us living in that beautiful city. Thank you so much for having this recipe.
Rating: 5 stars
Rating: Unrated 09/19/2012
Scrumptious, however, I made a change. After making the dressing, I thought it needed some sweetness, so I added honey and brown sugar to taste. I also used Napa cabbage, which is what I had on hand. Very limey and luscious. Don’t forget the toasted sesame seeds.
Rating: Unrated
All Reviews for Japanese Cabbage Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Japanese Cabbage Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
