A preferred side dish in lots of parts of North America and Europe, coleslaw is made by seasoning finely shredded raw cabbage with mayonnaise, oil, vinegar, French dressing, or other seasonings. In Japan, it sometimes includes things like carrots, corn, ham, etc. It’s known by most Japanese people as a side dish in fast food chains, which is commonly their first experience with it.
Although white, green, and red varieties of cabbage—a member of the Brassica oleracea species which also includes broccoli, cauliflower, and Brussel sprouts—is usually used, napa cabbage—a member of the entirely separate Brassica rapa species which incorporates bok choi and rapini—is normally not one among them. Nonetheless, they each have “cabbage” of their name, so it was only a matter of time before an adventurous individual, probably someone not limited by the force of habit, tried napa cabbage as a alternative.
Such an adventurous spirit is clearly present at 全農 Zen-Noh, Japan’s National Federation of Agricultural Co-operative Associations, as they continually provide you with variations and twists on established recipes and introduce them through their PR department’s Twitter account 全農広報部 (@zennoh_food).
Their napa cabbage coleslaw recipe isn’t only delicious and simple to make (as all coleslaw tends to be), however it’s also solution to a standard gripe with napa cabbage. Although each cabbage and napa cabbage may be very substantial in size, napa cabbage tends to spoil faster, which implies you must use up more of it quickly or you’ll need to throw out the unused parts. Subsequently, should you buy napa cabbage recurrently, and assuming you are not into composting, using napa cabbage to make coleslaw could assist you reduce the quantity of it that finally ends up going to waste.
Napa cabbage coleslaw
The recipe may be very easy. First, wash the cabbage well, then cut it into small pieces, sprinkle it with a bit of salt, and let it stand for 10 minutes.
Squeeze the water out, add any additional ingredients of your selecting akin to crab sticks or ham should you wish, season it with a dressing made with one part mayonnaise and two parts vinegar, and also you’re done.
Photo: Reproduced with permission from 全農広報部, the PR Department of Zen-Noh, Japan’s National Federation of Agricultural Co-operative Associations (@zennoh_food)
In keeping with the JA Zen-Noh’s PR department, coleslaw made with napa cabbage has a lighter texture than cabbage since the leaves are softer.
In the event you don’t desire so as to add any garnish, this recipe may be made quickly with only napa cabbage, so it’s one to consider while you’re in a rush and wish so as to add another dish to your menu!
The comments on the post included, “Looks delicious…! I’ll try it next time,” “I’ll make it tonight,” and so forth.
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