Japanese Coleslaw – Perfectly Simple

Are you a lazy cook? If you answered yes, you’re going to love this Japanese Coleslaw recipe. It basically cooks itself. All you’ve got to do is core and thinly slice a cabbage, zest 2 lemons and be prepared to toss from time to time.

Japanese Coleslaw

• 1 medium cabbage, cut in half, cored, very thinly sliced
• 2 lemons, zest only
• 2 t kosher salt

In a medium-large bowl, toss ingredients to combine well, then transfer slaw to a smaller bowl, cover with a plate and place a heavy weight on top. The idea is to compress the cabbage, allowing the salt and lemon zest to draw out the juices.

Refrigerate for 1 – 3 days, tossing several times a day, replacing plate and weight each time.

Pour off the liquid and serve. This removes most of the salt. Because it’s lightly pickled, it lasts several days in the fridge. Serves 6 – 8. Healthy and delicious; no mayo, no oil.

Japanese Coleslaw Print Ready Recipe

Final notes:

• This Japanese Coleslaw recipe is from my wonderful non-jittery chef sister, Julia Richardson.
• Here are 25 recipes where cabbage is king!
• Do you remember these JC cabbage recipes?

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