Asazuke: Japanese Quick Pickle Salad

Asazuke: Japanese Quick Pickle Salad

Sep 10, 2016

Here is our recipe for a simple and refreshing quick pickle salad featuring nappa cabbage and smashed cucumbers. It's a terrific dish to prepare once every week or two and keep in the fridge to pull out as a ready to go side for all kinds of meals.

Servings

Preparation time

Cooking time

Ingredients

  • ½ head nappa cabbage
  • 2 small cucumbers
  • 1 small to medium sized carrot, julienned
  • 1” ginger, julienned
  • 2-3 tsp salt
  • 2-3 tsp sugar
  • 1 Tbsp dashi
  • 10-20 ml rice vinegar
  • 1 fresh red chili pepper, finely diced
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Summer

Directions:

  1. Cut greens of nappa cabbage into 2”-3” pieces, and cut white parts into 1” pieces. Wash nappa well.
  2. Smash cucumbers on a cutting board with a rolling pin or wine bottle and break or cut into 1” pieces.
  3. Put all ingredients in a ziploc bag, seal it, toss and massage to coat completely. Refrigerate overnight.

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