Gyoza Salad

Japanese people love cabbage, and it's used in everything from cooked dishes to pickles to salads. This recipe started from a technique I saw on TV for blanching raw cabbage with boiling water as a method for quick pickling it. The result is similar to massaging the cabbage with salt, but it has the added benefits of making the green color pop while reducing raw cabbage's harsh, mustardy flavor.

I'd initially planned to make something much simpler with this, but we were having Korean BBQ for dinner, and I had the idea of turning this into a banchan seasoned with sesame oil and garlic. After fiddling with it a bit, I realized it tasted more like Gyoza than anything else... and so gyoza salad was born.

Gyoza Salad

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Yield 3 servings

Units

Grams + US CupsUS Standard

Ingredients 

1x2x3x

• 320 grams cabbage shredded into ⅛-inch strips
• 3 grams katsuobushi
• 2 teaspoons toasted sesame oil
• ¼ teaspoon garlic grated
• 1 teaspoon soy sauce
• ½ teaspoon sugar
• ⅛ teaspoon salt
• 1 tablespoon toasted sesame seeds

Instructions

• Cut the tough center stem out of each leaf of cabbage.
  
• Stack the cabbage leaves up and shred them into ⅛-inch wide strips.
  
• Put the shredded cabbage in a strainer and pour a pot of boiling water evenly over it. Next, rinse the cabbage under cold water to cool it off, and then use your hands to squeeze as much water out of the cabbage as you can.
  
• Add the cabbage to a bowl along with the katsuobushi, sesame oil, grated garlic, soy sauce, sugar, salt, and toasted sesame seeds.
  
• Stir together to coat evenly and serve.
  

Nutrition

Calories 73kcalCarbohydrates 8gProtein 3gFat 4gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 2gCholesterol 1mgSodium 231mgPotassium 208mgFiber 3gSugar 4gVitamin A 105IUVitamin C 39mgCalcium 70mgIron 1mg

Course Salad, Side Dish

Cuisine Japanese