Japanese Coleslaw
Japanese Coleslaw – A Nutty, Umami-Packed Cabbage Salad
As much as I love Yamitsuki Kyabetsu—that addictive Japanese cabbage appetizer you often find in izakayas—this Japanese-style coleslaw might just be my favorite way to eat cabbage at home. It’s simple, flavorful, and makes the perfect side dish for any Japanese-inspired meal.
The magic? Nutty toasted sesame seeds, deeply savory katsuobushi (bonito flakes), and a generous amount of Kewpie mayo. These ingredients work together to transform humble cabbage into a crave-worthy salad. Whether you're serving grilled fish, rice bowls, or even karaage, this coleslaw-style cabbage salad will happily tag along and steal the show.
RECIPE
Servings: 3-4
Time: 15 min
Ingredients:
1/2 medium cabbage
2 tsp salt
1 pack katsuobushi (bonito flakes)
1/3 cup Japanese mayonnaise (preferably Kewpie)
4 tbsp toasted sesame seeds
My Kitchen Tools:
Instructions:
Prep the Cabbage
Shred the cabbage finely.Sprinkle with salt and gently massage it until it starts to release water. Let it sit for 5–10 minutes, then squeeze out the excess liquid and transfer to a large mixing bowl.
Add Flavor
Grind the toasted sesame seeds using a mortar and pestle or a sesame grinder.Add them to the cabbage along with the katsuobushi.
Mix & Serve
Add mayonnaise and mix everything until well combined. Adjust the seasoning if needed. Serve chilled or at room temperature.
Tips
Make it ahead: This salad tastes even better after sitting for 30 minutes in the fridge. It allows the flavors to meld together beautifully.
Optional add-ins: Try sliced cucumber, corn, or shredded carrot for color and texture.
No Kewpie? Regular mayo works in a pinch, but add a splash of rice vinegar and a tiny pinch of sugar to mimic that Kewpie flavor.
