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Shredded Saku Saku Cabbage Salad in a Black Ceramic Bowl

Shredded Saku Saku Cabbage Salad

Saku Saku cabbage is wonderful when used fresh, especially to balance otherwise heavy dishes. This tangy, crisp salad would be perfect served as a side salad or topped with protein, such as chicken or tofu.

Saku Saku is an onomatopoeia for the sound of chewing something crunchy. As its name suggests, this variety shines when eaten raw to demonstrate its incredibly crisp texture – even when sliced paper thin. Eating it raw also allows for maximum absorption of its nutrients such as Vitamin A. 

Makes 4-5 Servings


  • 1/2 Saku Saku Cabbage 
  • 1 Tbsp Yellow Miso Paste
  • 1 Tbsp Soy Sauce
  • 1 Lime
  • 1 Tsp Rice Wine Vinegar
  • 1 Tsp Sesame Oil
  • 3 Tbsp Olive or Avocado oil


    1. Slice 1/2 head of Saku Saku in half. Remove core and slice thinly to shred.

    2. Whisk together miso paste, soy sauce, lime zest, lime juice, rice wine vinegar, sesame oil and olive oil.

    3. Toss cabbage with the mixture and sprinkle with sesame seeds. Serve immediately. 



Recipe based on Martha Stewart’s Japanese Cabbage Salad

Photo borrowed from

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