📝 About This Recipe
This vibrant slaw celebrates the unique, salty-sour profile of Umeboshi vinegar, a traditional Japanese liquid seasoning made from brined plums. Unlike standard vinegars, Ume plum vinegar provides a complex lactic acidity and a natural saltiness that perfectly wilts crisp cabbage without making it soggy. Combined with toasted sesame oil and fresh ginger, this slaw is a refreshing, probiotic-adjacent side dish that cuts through rich flavors with elegance and crunch.
🥗 Ingredients
The Vegetable Base
- 4 cups Green Cabbage (very thinly shredded or mandoline-sliced)
- 2 cups Red Cabbage (thinly shredded for color contrast)
- 2 medium Carrots (peeled and julienned or grated)
- 4-5 pieces Radishes (sliced into matchsticks)
- 3 pieces Scallions (thinly sliced on a bias)
- 1/2 cup Fresh Cilantro (roughly chopped)
Ume Plum Dressing
- 3 tablespoons Ume Plum Vinegar (also known as Umeboshi vinegar)
- 2 tablespoons Toasted Sesame Oil (high quality for aromatic depth)
- 2 tablespoons Neutral Oil (grapeseed or avocado oil)
- 1 tablespoon Fresh Ginger (finely grated or minced)
- 1 tablespoon Maple Syrup or Honey (to balance the sharp acidity)
- 1 clove Garlic (grated into a paste)
The Crunch Factor
- 2 tablespoons Black and White Sesame Seeds (toasted)
- 1/4 cup Sliced Almonds or Peanuts (lightly toasted)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Use a very sharp chef's knife or a mandoline to shred the green and red cabbage into fine ribbons.
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2
Place the shredded cabbage into a very large mixing bowl. The extra space will make tossing much easier later.
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3
Prepare the carrots and radishes by cutting them into thin matchsticks (julienne). Add them to the bowl with the cabbage.
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4
Slice the scallions thinly on a sharp diagonal and chop the cilantro; add these to the vegetable mix and toss everything together with your hands to distribute the colors evenly.
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5
In a small dry skillet over medium heat, toast the sesame seeds and sliced almonds for 3-5 minutes, shaking the pan frequently, until fragrant and golden. Set aside to cool.
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6
In a separate medium glass jar or bowl, whisk together the Ume plum vinegar, toasted sesame oil, and neutral oil until emulsified.
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7
Add the grated ginger, garlic paste, and maple syrup to the dressing. Whisk vigorously until the sweetener is fully dissolved.
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8
Taste the dressing. Note: Ume plum vinegar is extremely salty, so you likely will not need to add any extra salt.
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9
Pour about two-thirds of the dressing over the cabbage mixture.
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10
Using tongs or clean hands, massage the dressing into the cabbage for about 30 seconds. This helps soften the fibers of the cabbage slightly.
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11
Add the remaining dressing if the slaw looks too dry, then fold in half of the toasted seeds and nuts.
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12
Let the slaw sit at room temperature for at least 15 minutes before serving. This allows the Ume vinegar to 'cure' the vegetables slightly.
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13
Just before serving, give the slaw one final toss and garnish with the remaining toasted seeds and nuts for maximum crunch.
💡 Chef's Tips
Ume plum vinegar is very salty; never add extra salt to this recipe until you have tasted the finished product. If you find the vinegar too sharp, add an extra teaspoon of maple syrup or a splash of rice vinegar to mellow it out. For the best texture, use a mandoline for the cabbage to get those restaurant-quality 'angel hair' shreds. This slaw holds up better than mayo-based slaws, but it is still best consumed within 24 hours for optimal crunch. If you don't have cilantro, fresh mint or Thai basil make excellent, aromatic substitutes.
🍽️ Serving Suggestions
Serve alongside grilled miso-glazed salmon or black cod. Use it as a bright, crunchy topping for pulled pork or jackfruit sliders. Pair with a chilled glass of dry Riesling or a crisp Japanese lager. Serve as a base for a 'Buddha Bowl' topped with avocado and steamed edamame. Excellent as a side for crispy panko-crusted chicken schnitzel or tonkatsu.