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Crunchy Japanese Cabbage Salad

A refreshing and vibrant salad featuring crisp cabbage and colorful vegetables, drizzled with a zesty soy-based dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups green cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup green onions, chopped
  • 1/2 cup toasted sesame seeds for topping
For the Dressing
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce ensure it's Halal-friendly
  • 2 tablespoons olive oil
  • 1 tablespoon honey or agave syrup
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by washing and thinly slicing the green cabbage. Julienne the carrots and thinly slice the red bell pepper.
  2. In a small bowl, whisk together the rice vinegar, soy sauce, olive oil, honey (or agave syrup), and a pinch of salt and pepper.
  3. In a large mixing bowl, combine the sliced cabbage, carrots, red bell pepper, and green onions. Pour the dressing over the top and toss everything together.
  4. Sprinkle the toasted sesame seeds on top for added crunch.
  5. Transfer the salad to a serving bowl and enjoy immediately or chill in the refrigerator for 30 minutes.

Notes

Substitutions can be made for the vegetables. Serve soon after preparation for the best crunch, and avoid overdressing. Store in an airtight container in the fridge for up to 3 days.