Japanese-style white cabbage salad: the easy and ultra crunchy recipe

Method

1. 1

   Cut the white cabbage very finely and put it in a large salad bowl. Cover it with cold water, sprinkle with a tablespoon of salt and let stand for 20 minutes. This step makes the cabbage more digested and crispy. Pour the vinegar into a bowl and add the sugar with a pinch of salt. Slightly with a fork to emulsify the preparation until a homogeneous texture is obtained. Drain the cabbage well, discard all salt water and dry the salad bowl. Place the cabbage in it and pour the marinade over it. Mix well and let marinate between 1 hour minimum and 4 hours maximum for an optimal result. Once the marinade time has passed, press the cabbage very strongly into your hands to remove the maximum amount of water. Discard all marinade and dispose of the well drained cabbage in a clean salad bowl. In a small bowl, mix the nuoc-mâm, oil and soy sauce, whisk lightly to emulsify all the ingredients together. Pour the dressing over the well drained cabbage and mix gently to coat all pieces well. Spread Salad in individual bowls, sprinkle generously with roasted sesame seeds and serve immediately with chopsticks.

Nutrition

calories

142 kcal

fatContent

9 g

fiberContent

3 g

sugarContent

9 g

sodiumContent

680 mg

proteinContent

2 g

cholesterolContent

0 mg

carbohydrateContent

14 g

saturatedFatContent

1 g

unsaturatedFatContent

8 g

Indicative values from the source, for the original recipe.

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