Japanese Cabbage Salad

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Japanese Cabbage Salad

She uses Savoy cabbage

Yield: Serves 4


  • 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


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

Toss cabbage with dressing and serve garnished with sesame seeds.

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