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Japanese Cabbage Salad

Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.

  • Servings: 4
Japanese Cabbage Salad

Source: Mad Hungry, March 2011


  • 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


  1. In a large bowl, whisk together miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil, and safflower oil.

  2. Toss cabbage with dressing and serve garnished with sesame seeds.

Reviews (2)

  • Jamie T 28 Jan, 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.

  • shellygloo 19 Sep, 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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