Japanese Coleslaw

Japanese Coleslaw is a Japanese side dish of thinly sliced cabbage, carrots and spring onions tossed in a dressing made with rice wine vinegar, soy sauce and sugar. A perfect side dish to any fried or grilled Japanese dish.


Ever wondered how that cabbage side dish by the side of your tonkatsu, tempura or karaage is made? Well look no further as this is what our post is all about today. Japanese coleslaw unlike its Western counterparts is known for its refreshing fresh taste as compared to the heavy creamy sour taste of what most of us knew. While both coleslaws have its own reason why it tastes like that where the Western ones are good with burgers and grilled meats the Japanese ones are good with the fried stuff as it cleanses the palate as you have them. This side dish is quite a common dish to serve in the Japanese cuisine, while most recipes are similar there are subtle differences on some ingredients but all yielding a nice sweet and pleasant sour taste. So next time if you are planning to prepare some deep-fried stuff whether its Japanese or not, give this recipe a try as it will be the perfect accompaniment to that.

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Japanese Coleslaw

  • Author: Raymund
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Japanese

Description

Japanese Coleslaw is a Japanese side dish of thinly sliced cabbage, carrots and spring onions tossed in a dressing made with rice wine vinegar, soy sauce and sugar. A perfect side dish to any fried or grilled Japanese dish.

 


Ingredients

Scale

Coleslaw mix


  • 2 1/2 cups thinly sliced cabbage
  • 1/2 cup thinly julienned carrots
  • 1 stalk spring onion, thinly sliced

Dressing

Toppings

  • 3 tbsp toasted sesame seeds
  • 1/4 cup katsuobushi / bonito flakes

Instructions

  1. In a bowl combine all dressing ingredients together.
  2. Place coleslaw mix in a bowl, pour dressing then toss to coat.
  3. Top it with sesame seeds and bonito flakes then serve.


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6 Responses

  1. Chef Mimi says:

    I love the bonito flakes on top! I’ve also recently fallen in love with togarashi and put it on everything! Nothing to do with this recipe, but it is a Japanese seasoning!

  2. The coleslaw here is mayonnaise free and very refreshing. I guess the bonito flake topping makes Japanese coleslaw Japanese.

  3. This is just the kind of side/salad I look for when I’m doing a Japanese meal. Thanks, Raymund – this looks wonderful.

  4. mjskitchen says:

    I’ve been looking for a simple salad to serve with noodles and that I can use the cabbage that needs to be used. This is perfect. Thanks!

  5. suituapui says:

    That’s nice. Minus the creamy mayo or salad cream for a change!

  6. This looks delicious, Raymund! While I do enjoy the western style of cole slaw (as long as it’s not too goopy), this Japanese version is calling to me right now.

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