Japanese Cabbage Apple Sesame Salad
A crisp cabbage and apple salad with sesame, ginger, lemon, olive oil, and a clean sweet-savory crunch.
Instructions
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Shred cabbage thinly and place it in a large bowl.
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Sprinkle with salt and massage briefly to soften the cabbage.
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Slice the apple thinly and add it to the bowl.
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Whisk lemon juice, olive oil, ginger, and black pepper.
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Pour dressing over the cabbage and apple, then toss well.
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Let the salad rest so the cabbage becomes slightly tender.
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Add sesame seeds just before serving.
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Taste and adjust lemon or salt.
Tips
Add apple after the cabbage is salted so the slices stay crisp and fresh.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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