Vegetarian Chinese Cabbage Salad With Olive Oil Topped With Shio Konbu Recipe by cookpad.japan
Easy Chinese Cabbage Salad Easy Chinese Cabbage Salad Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often. The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile cookpad.japan Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away. I recommend this dish because it contains plenty of vitamins and minerals! It's much tastier if you let it sit in the fridge for about 10 minutes after mixing. Cabbage loses its crunchiness and moisture if you let it sit for too long. I find it best to let it sit for about 10 minutes. It's also good mixed with cucumbers and carrots. Recipe by Rugyaraga- cookpad.japan Lettuce Salad with Shio-Koji Lettuce Salad with Shio-Koji I wanted to make a tasty salad using shio-koji, which is full of things that are good for your body. Even my 4-year-old son gobbles up this salad. (His dad, too!) We have it almost every day these days. Dry the washed lettuce leaves well. If you mix the seasoning ingredients with the lettuce just before serving, you'll be able to enjoy the crispy texture of the leaves. For 2-3 servings. Recipe by Kenkunno mama cookpad.japan Spring Cabbage Salad with Sesame Oil, Lemon Juice and Salt Spring Cabbage Salad with Sesame Oil, Lemon Juice and Salt Spring cabbage is so tender, and I love to eat the crunchy raw leaves. There are many picnics and potluck parties in the spring, so this simple and quick to make dish is perfect for such occasions. The crispy crunchy texture is very popular as an accompaniment to other dishes. It's great for everyday meals too. Adjust the amount of salt to taste. The lemon juice is the key. It's hardly a recipe, but during the spring cabbage season you may want to eat this every day. A big tupperware container full of this at an ohanami (cherry blossom viewing) picnic is quite popular. Recipe by Tomomikicchin cookpad.japan Chinese Cabbage & Lotus Root Salad Chinese Cabbage & Lotus Root Salad I learned this recipe from my mother, who used to be a flight attendant for Japan Airlines long long ago. They served this salad in First Class. It was very popular, even though it was so simple. On board, there were apparently two types of dressing you could choose from. If you use a small lotus root you can use the slices without cutting them up for a cuter appearance (cut the larger slices in half). If you can, try to use the thicker leaves on the inside of the Chinese cabbage. Otherwise it will become watery and slushy. Make sure you thoroughly dry off the water after washing them. Recipe by Setsubunhijiki cookpad.japan Super Simple, Time-Saving Cabbage Salad in Sesame Oil Super Simple, Time-Saving Cabbage Salad in Sesame Oil I based this on a bean sprout salad served at a Korean BBQ restaurant. Even my youngest daughter, who hates raw vegetables, will have seconds of this. I posted the recipe figuring it'd be pretty convenient. ★ Lightly drain the cabbage. It's not a problem if it's not completely dry. ★ This stays delicious even after some time has passed, but the color of the cabbage will change. ★ Add the sesame oil after the salt and pepper to prevent the salt and pepper from gathering in one place. For 4 servings. Recipe by Rerere3brothers cookpad.japan Easy Chinese Cabbage Salad Easy Chinese Cabbage Salad Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often. The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile cookpad.japan Easy Chinese Cabbage Salad Easy Chinese Cabbage Salad Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often. The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile cookpad.japan Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away. I recommend this dish because it contains plenty of vitamins and minerals! It's much tastier if you let it sit in the fridge for about 10 minutes after mixing. Cabbage loses its crunchiness and moisture if you let it sit for too long. I find it best to let it sit for about 10 minutes. It's also good mixed with cucumbers and carrots. Recipe by Rugyaraga- cookpad.japan Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away. I recommend this dish because it contains plenty of vitamins and minerals! It's much tastier if you let it sit in the fridge for about 10 minutes after mixing. Cabbage loses its crunchiness and moisture if you let it sit for too long. I find it best to let it sit for about 10 minutes. It's also good mixed with cucumbers and carrots. Recipe by Rugyaraga- cookpad.japan Lettuce Salad with Shio-Koji Lettuce Salad with Shio-Koji I wanted to make a tasty salad using shio-koji, which is full of things that are good for your body. Even my 4-year-old son gobbles up this salad. (His dad, too!) We have it almost every day these days. Dry the washed lettuce leaves well. If you mix the seasoning ingredients with the lettuce just before serving, you'll be able to enjoy the crispy texture of the leaves. For 2-3 servings. Recipe by Kenkunno mama cookpad.japan Lettuce Salad with Shio-Koji Lettuce Salad with Shio-Koji I wanted to make a tasty salad using shio-koji, which is full of things that are good for your body. Even my 4-year-old son gobbles up this salad. (His dad, too!) We have it almost every day these days. Dry the washed lettuce leaves well. If you mix the seasoning ingredients with the lettuce just before serving, you'll be able to enjoy the crispy texture of the leaves. For 2-3 servings. Recipe by Kenkunno mama cookpad.japan Spring Cabbage Salad with Sesame Oil, Lemon Juice and Salt Spring Cabbage Salad with Sesame Oil, Lemon Juice and Salt Spring cabbage is so tender, and I love to eat the crunchy raw leaves. There are many picnics and potluck parties in the spring, so this simple and quick to make dish is perfect for such occasions. The crispy crunchy texture is very popular as an accompaniment to other dishes. It's great for everyday meals too. Adjust the amount of salt to taste. The lemon juice is the key. It's hardly a recipe, but during the spring cabbage season you may want to eat this every day. A big tupperware container full of this at an ohanami (cherry blossom viewing) picnic is quite popular. Recipe by Tomomikicchin cookpad.japan Spring Cabbage Salad with Sesame Oil, Lemon Juice and Salt Spring Cabbage Salad with Sesame Oil, Lemon Juice and Salt Spring cabbage is so tender, and I love to eat the crunchy raw leaves. There are many picnics and potluck parties in the spring, so this simple and quick to make dish is perfect for such occasions. The crispy crunchy texture is very popular as an accompaniment to other dishes. It's great for everyday meals too. Adjust the amount of salt to taste. The lemon juice is the key. It's hardly a recipe, but during the spring cabbage season you may want to eat this every day. A big tupperware container full of this at an ohanami (cherry blossom viewing) picnic is quite popular. Recipe by Tomomikicchin cookpad.japan Chinese Cabbage & Lotus Root Salad Chinese Cabbage & Lotus Root Salad I learned this recipe from my mother, who used to be a flight attendant for Japan Airlines long long ago. They served this salad in First Class. It was very popular, even though it was so simple. On board, there were apparently two types of dressing you could choose from. If you use a small lotus root you can use the slices without cutting them up for a cuter appearance (cut the larger slices in half). If you can, try to use the thicker leaves on the inside of the Chinese cabbage. Otherwise it will become watery and slushy. Make sure you thoroughly dry off the water after washing them. Recipe by Setsubunhijiki cookpad.japan Chinese Cabbage & Lotus Root Salad Chinese Cabbage & Lotus Root Salad I learned this recipe from my mother, who used to be a flight attendant for Japan Airlines long long ago. They served this salad in First Class. It was very popular, even though it was so simple. On board, there were apparently two types of dressing you could choose from. If you use a small lotus root you can use the slices without cutting them up for a cuter appearance (cut the larger slices in half). If you can, try to use the thicker leaves on the inside of the Chinese cabbage. Otherwise it will become watery and slushy. Make sure you thoroughly dry off the water after washing them. Recipe by Setsubunhijiki cookpad.japan Super Simple, Time-Saving Cabbage Salad in Sesame Oil Super Simple, Time-Saving Cabbage Salad in Sesame Oil I based this on a bean sprout salad served at a Korean BBQ restaurant. Even my youngest daughter, who hates raw vegetables, will have seconds of this. I posted the recipe figuring it'd be pretty convenient. ★ Lightly drain the cabbage. It's not a problem if it's not completely dry. ★ This stays delicious even after some time has passed, but the color of the cabbage will change. ★ Add the sesame oil after the salt and pepper to prevent the salt and pepper from gathering in one place. For 4 servings. Recipe by Rerere3brothers cookpad.japan Super Simple, Time-Saving Cabbage Salad in Sesame Oil Super Simple, Time-Saving Cabbage Salad in Sesame Oil I based this on a bean sprout salad served at a Korean BBQ restaurant. Even my youngest daughter, who hates raw vegetables, will have seconds of this. I posted the recipe figuring it'd be pretty convenient. ★ Lightly drain the cabbage. It's not a problem if it's not completely dry. ★ This stays delicious even after some time has passed, but the color of the cabbage will change. ★ Add the sesame oil after the salt and pepper to prevent the salt and pepper from gathering in one place. For 4 servings. Recipe by Rerere3brothers cookpad.japan