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Sweet and Tangy Cabbage Salad

Sweet and tangy cabbage salad made in a Korean way! It’s crunchy and delicious!

Today, I’m back to share an easy recipe using cabbage and pink radish. But I’d say the highlight of this salad is the sweet and tangy roasted sesame seed dressing. I can just smell the nutty aroma floating in the air already!

Korean Cabbage Salad

This cabbage salad takes less than 10 mins to prepare too! So, who wouldn’t love it?!

Even, my little daughter loves it! That means a lot since she usually doesn’t like eating raw vegetables. But she keeps asking me to give her more of the salad, so I was very happy about that. 😀

Sweet and Tangy Cabbage Salad - Cabbage and pink radishes served with sweet and tangy roasted sesame seed dressing. It's light, refreshing and crunchy! | MyKoreanKitchen.com

About My Korean Cabbage Salad

  • Cabbage salad (양배추 샐러드) with roasted sesame seed dressing (참깨 드레싱, also known as Goma dressing in Japan) is very popular in Korea.
  • It’s often served at a fast food style Japanese restaurant. You’ve heard of Tonkatsu (돈까스, Japanese style pork cutlet)? This salad is usually served with that.
  • The cabbage is finely shredded so it feels really fluffy and soft. (Though I couldn’t replicate that with my current knife skills. There’s a special cabbage slicer you can use but I don’t’ own it yet.)
  • Typically, the recipe doesn’t include any radish in it. But I decided to throw that in to give an extra pop of color!
  • Lastly, the sesame dressing usually served is much richer and creamier than my recipe so you probably can’t eat too much of it. But you can with my recipe! It’s quite moreish!

I hope you give this a try soon. It’s really light, refreshing, crunchy and delicious!

P.S. If you like spicy salad, check out my other cabbage salad recipe – Spicy Korean Coleslaw.

Ingredients for Korean cabbage salad, 3 to 4 servings

Main

  • 190g (6.7 ounces) cabbage – use the softest part of the cabbage.
  • (Optional) 2 pink radishes (60g, 2.1 ounces)

Sesame dressing

*1 Tbsp =15 ml

How to Make Sweet and Tangy Korean Cabbage Salad

1.Thinly slice the cabbage. Rinse and soak it in cold water for 2 to 3 mins. Drain the water and air dry while preparing the other ingredients.

Sweet and Tangy Cabbage Salad - Cabbage and pink radishes served with sweet and tangy roasted sesame seed dressing. It's light, refreshing and crunchy! | MyKoreanKitchen.com

2. Rinse the radishes in cold water and clean/trim the root and stems. Thinly slice them.

Sweet and Tangy Cabbage Salad - Cabbage and pink radishes served with sweet and tangy roasted sesame seed dressing. It's light, refreshing and crunchy! | MyKoreanKitchen.com

3. Grind the roasted sesame seeds in a mortar until fine. Mix all the dressing ingredients in a bowl. (I used a mix of yellow and black roasted sesame seeds as I ran out of yellow ones. It won’t change the taste if you do it differently to mine.)

 Sweet and Tangy Cabbage Salad - Cabbage and pink radishes served with sweet and tangy roasted sesame seed dressing. It's light, refreshing and crunchy! | MyKoreanKitchen.com

4. Serve the desired amount of cabbage and radish on a plate and add the dressing on top. Alternatively add all ingredients in a mixing bowl and gently mix them. Serve. Best to consume within 24 hours of making it.

Sweet and Tangy Cabbage Salad - Cabbage and pink radishes served with sweet and tangy roasted sesame seed dressing. It's light, refreshing and crunchy! | MyKoreanKitchen.com

Note

  • If making this salad ahead of time, keep the vegetables and the dressing in separate containers. Only combine them about 15 mins prior to serving to enjoy more crisp (& less watery) salad.
  • It will go well with Korean BBQ or Japanese style shabu shabu.

**Recipe is adapted from a well known Korean food stylist & blogger‘s, so if you’re fluent in Korean, you can check it out.


Korean Cabbage Salad

Sweet and Tangy Cabbage Salad

Delicious Korean cabbage salad recipe. It's sweet, tangy and crunch!
5 from 1 vote
Print Pin Rate
Course: Side dishes
Cuisine: Korean Fusion
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 144kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 190 g cabbage (6.7 ounces), use the most soft part of the cabbage.
  • 2 pink radishes (60 g / 2.1 ounces), optional

Sesame Dressing

  • 2 Tbsp toasted sesame seeds
  • 1 Tbsp white sugar
  • 3 Tbsp rice vinegar
  • 1/2 tsp fine sea salt
  • 4 Tbsp water
  • 3 Tbsp extra virgin olive oil

Instructions

  • Thinly slice the cabbage. Rinse and soak it in cold water for 2 to 3 mins. Drain the water and air dry while preparing the other ingredients.
  • Rinse the radishes in cold water and clean/trim the root and stems. Thinly slice them.
  • Grind the roasted sesame seeds in a mortar until fine. Mix all the dressing ingredients in a bowl. (I used a mix of yellow and black roasted sesame seeds as I ran out of yellow ones. It won't change the taste if you do it differently to mine.)
  • Serve the desired amount of cabbage and radish on a plate and add the dressing on top. Alternatively add all ingredients in a mixing bowl and gently mix them. Serve. Best to consume within 24 hours of making it.

Notes

1 Tbsp = 15 ml

Nutrition

Calories: 144kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 17.7mg | Calcium: 63mg | Iron: 0.9mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

10 thoughts on “Sweet and Tangy Cabbage Salad”

  1. Thank you, Sue. I’ve been looking for this. There are others I have found but I prefer your recipe. It’s good and easy way to do the Cabbage appetizer.

    • I’ve never used tahini in my cooking, so I don’t know for sure. But I think you might need to omit the oil from this recipe, since tahini is already is mixed with it.

  2. Hei,
    About this recipe, i would like to try it but i was wondering if it is possible to make it in bulk and then store it? If possible, how long would it stay in fridge?

    • Keep the cabbage and the dressing separately until you are about to eat them. Then, the dressing should be OK for a few weeks. For cabbage, maybe about a week before it starts browning in small patches.

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