Japanese Coleslaw

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 hr
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

500 g pointed cabbae
2 carrot (s)
4 tablespoon rice vinegar or mild apple cider vinegar
2 tablespoon honey, more liquid
1 tablespoon sesame oil
1 tablespoon soy sauce, Japanese
1 teaspoon ginger, grated
1 tablespoon sesame, roasted (black or white)
a bit salt

Instructions

Slice the pointed cabbage as finely as possible except for the stalk. Then knead with a little salt (1 - 2 teaspoons) and let stand for 10 minutes. In the meantime, grate the carrots.
For the dressing, mix rice vinegar, honey, sesame oil, soy sauce and the grated ginger together. Squeeze out the cabbage well (do not wash!) And place in a bowl with the carrots. Add the dressing along with the toasted sesame seeds and mix everything well. Let it steep for at least half an hour.
The salad is very mild, keeps in the fridge for a few days and tastes good as an accompaniment to sushi, teriyaki dishes, sukiyaki or fondue chinoise!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.