Japanese Style Quick Pickled Slaw Recipes
PICKLED COLESLAW
A marinated coleslaw that keeps well in the fridge for a week.
Provided by Leanne Mentz
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
- Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
- Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g
JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW
Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 4h10m
Yield 1 large bowl, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in a medium saucepan.
- Bring to boil; pour into a large bowl.
- Add cucumber, carrot and red bell pepper.
- Add cabbage to vegetable mixture.
- It can be made up to 4 hours ahead.
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
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12 JAPANESE PICKLES YOU CAN MAKE AT HOME • JUST ONE COOKBOOK
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- Shiozuke (Salt Pickling) Shiozuke is the simplest Japanese pickle to start with. You can literally use almost any vegetables – cucumbers, carrots, eggplant, daikon, celery – with this salt pickling method.
- Pickled Cucumber. If you prefer quick pickling, this is the recipe to follow. You can choose to pickle the cucumbers as quickly as 2 hours or up to 2 days.
- Misozuke (Miso Pickling) Yes, you can pickle your seasonal vegetables with miso. Known as Misozuke, this miso pickling method helps preserve the ingredients for a long time.
- Shoyuzuke (Soy Sauce Pickling) Shoyuzuke (醤油漬け) is to pickle ingredients in soy sauce-based agent. It is another Japanese pickling technique that one could easily master at home.
- Pickled Cabbage. This pickle will put your whole head of cabbage and extra cucumber into good use. Brined in salt, kombu and chili flakes, the palate-cleansing Pickled Cabbage (tsukemono) makes a perfect accompaniment to a traditional Japanese meal.
- Japanese Pickled Cucumbers. Anyone who is new to pickling will be able to tackle this recipe. You will need only simple seasonings like salt, soy sauce, sugar, and sesame oil.
- Pickled Tomatoes. Reserve the extra tomatoes you’re going to make into soup for this Japanese-style pickled tomatoes! Marinated in dashi-infused vinegar, they add a pop of color and make a refreshing side to serve with your meal.
- Pickled Ginger (Gari) Often served and eaten as part of your sushi meal, pickled ginger (known as Gari in Japanese) is perfect for cleansing the palate.
- Kasuzuke (Sake Less Pickling) Made with sake lees, the leftover from the refining process of sake production, Kasuzekue is a traditional Japanese pickle that represents the essence of Japanese cuisine.
- Pickled Turnip with Yuzu. This pickled turnip employs a shallow pickling technique known as Asazuke. Most Japanese home cooks favor asazuke as it allows you to pickle vegetables in a short period of time.
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