Tsukemono- Japanese Cabbage Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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You know that yummy cabbage salad they serve you at some Japanese restaurants before you get your miso soup and your food? Well here is the recipe! Ingredients:
1/2 head green cabbage |
1/2 head napa cabbage |
1/4 cup rice vinegar |
4 tablespoons sugar (rounded) |
3 tablespoons salt |
Directions:
1. Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
2. Boil remaining ingredients in a small pot.
3. Remove the pot from heat and pour over cabbage.
4. Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
5. Drain vinegar mixture from cabbage, and return vinegar to heat.
6. Repeat steps 3 and 4.
7. Drain vinegar from cabbage and discard.
8. Place cabbage into refrigerator until cool.
9. Enjoy!
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