A metal colander filled with thinly shredded cabbage, perfect for Japanese Shredded Cabbage Salad, sits on a white surface, with a cabbage half, a vegetable peeler, and a picnic basket in the background.

Japanese Shredded Cabbage Salad at a Glance

Japanese Shredded Cabbage Salad is finely shredded raw cabbage enjoyed as a side and filling in a variety of dishes. Even though this dish traditionally uses one ingredient, the technique of slicing against or along the cabbage fibers will alter the texture of the dish.

Why You’ll Love It

  • Two cuts, two textures – Cut across the fibers for a soft, fluffy salad, or along them for a crisp, crunchy bite.
  • Crisp in 3 minutes – A short soak in ice water re-plumps the cut edges and firms them up.
  • Refreshing palate cleanser – The go-to companion to almost any fried dish in Japan, cutting through the richness of dishes like Tonkatsu.

My Recipe Story

In Japan, a pile of paper-thin shredded cabbage comes alongside nearly anything fried. Growing up, I always ordered extra shredded cabbage to go alongside my crispy tonkatsu and topped it with my favorite dressings. Now that I’m older, I don’t need anything fried to coax me into eating my greens. I meal prep this cabbage salad to use as a base for salads throughout the week.

Looking for more side salad recipes? Try my Japanese Cucumber Salad, Japanese Spinach Salad with Sesame Dressing, and Bean Sprout Salad recipes next!

A metal colander filled with finely shredded cabbage, perfect for making a Japanese Shredded Cabbage Salad, sits on a countertop, with a cutting board and kitchen tools in the background.

Key Ingredients

You’ll really need one ingredient for this salad—green cabbage. An optional Japanese or Persian cucumber adds a bit more bulk. For tools, I recommend a cabbage slicer to ensure even slices every time, but a sharp knife works as well.

  • Green cabbage – Choose one that feels firm and heavy for its size, a sign of densely packed leaves. Deep green outer leaves mean it grew in plenty of sun, and a clean stem end means it’s fresh. For a half or quarter cut, look for thick leaves in the cross-section.
  • Japanese or Persian cucumber (optional) – Cucumber gives this salad a bit more bulk and color, especially if you are using it as a side dish for fried dishes.

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Japanese Shredded Cabbage Salad

  1. Prep the cabbage. Cut it in half through the core, then cut out the core from each half with a V-shaped cut.
  2. Shred it your way. Hold the cabbage still by placing your thumb in the cut-out core. Run a cabbage slicer across the fibers for soft, fluffy shreds, or along them for crisp, crunchy ones.
  3. Rinse and drain. For the crunchy cut, soak the shreds in ice water for 2–3 minutes, then dry them in a salad spinner. For the soft, fluffy cut, skip the soak—rinse quickly and dry them. Fluff with your fingers and toss in the cucumber, if using.
  4. Serve. Mound the cabbage next to a fried dish and drizzle with Japanese Sesame Dressing right before serving.
Two hands hold a large knife and cut a green cabbage in half on a wooden surface, preparing fresh ingredients for a Japanese Shredded Cabbage Salad.
A person slices a wedge from a halved green cabbage on a wooden cutting board using a large knife, preparing fresh ingredients for a Japanese Shredded Cabbage Salad.
A person prepares Japanese Shredded Cabbage Salad by shredding a head of cabbage over a metal colander using a handheld slicer on a wooden surface.
Hands holding and mixing freshly shredded cabbage over a metal colander, preparing the base for a Japanese Shredded Cabbage Salad, with a wooden table and a dark apron visible in the background.
A metal colander filled with finely shredded cabbage, perfect for making a Japanese Shredded Cabbage Salad, sits on a countertop, with a cutting board and kitchen tools in the background.
Namiko Hirasawa Chen

Nami’s Recipe Tips

Making shredded cabbage all comes down to your technique. Here are a few tips I’ve learned along the way.

  • Slice perpendicular for soft shreds – Cutting across the leaf veins shortens the fibers, so the shredded cabbage turns light and fluffy. It also brings out the cabbage’s natural sweetness. This method is ideal for salads or for eating raw cabbage.
  • Slice parallel for crunchy shreds – Cutting along the leaf veins keeps the fibers intact. This method helps the cabbage retain its texture even when heated, marinated, or salted. Cut these shreds as thin as you can—anything thick turns tough and stringy. Use it in cooked dishes or recipes where moisture loss is a concern.
A plate with two Menchi Katsu (Ground Meat Cutlet) patties, shredded cabbage, cherry tomatoes, a lemon wedge, and a small cup of sauce. Bowls of miso soup and white rice are in the background with chopsticks beside the plate.
A plate of yakisoba (Japanese stir-fried noodles) topped with sliced pork, vegetables, and pickled ginger, served on a white scalloped plate with chopsticks and a drink on a rustic wooden table.
  • No slicer? Roll and slice by hand – Stack a few cabbage leaves, roll them tightly, and slice as thinly as you can with a sharp knife.
  • Switch to a knife at the end – Once the cabbage gets too small to hold safely against the slicer, cut the final piece thinly with a knife.
  • Drain thoroughly – Soggy salad is never appetizing. I always use a salad spinner to get the shredded cabbage as dry as possible.

Make Ahead Tips

  • Shred once, cook all week – I shred a whole half cabbage at a time so there’s a ready filling waiting for soups and stir-fries.

Storage and Reheating Tips

To store: Line a container with a damp paper towel, wet and tightly wrung out. Add the cabbage, lay a second damp towel on top, and seal. It keeps 3 days this way. 

To freeze: Store flat in a freezer-safe bag for up to 1 month, making sure to press down with your hands to remove excess air. Thawed frozen cabbage turns soft, so save it for cooked dishes instead of salads. If you plan to eat it without cooking, squeeze it firmly as it releases a lot of moisture to avoid diluting any dressings or sauces.

A plate with two breaded cutlets topped with sauce, Japanese Shredded Cabbage Salad with dressing, sliced cucumber, and cherry tomatoes. A bowl of rice and chopsticks are in the background.

Variations

Here are a few ways to make this dish your own.

  • Go soft and fluffy. Cut across the fibers for a fluffy cabbage side salad that soaks up dressing. Fluffy cabbage is great in a katsu sando and Okinawa taco rice.
  • Go crisp and crunchy. Cut along the fibers for a shred that holds up to heat and salt. Use it in dishes like yakisoba, Hiroshima-style okonomiyaki, coleslaw, and vegetable miso soup.
  • Skip the cucumber. Leave out the cucumber and slice the cabbage on its own.

What to Serve with Japanese Shredded Cabbage Salad

This Japanese cabbage salad is a natural match alongside fried or flavorful sautéed main dishes. Here are my picks:

  • Chicken Katsu – The soft cabbage cuts through the richness of this iconic breaded chicken cutlet.
  • Japanese Croquettes (Korokke) – The cold, crisp cabbage balances the creamy, savory potato and ground beef croquettes.
  • Ginger Pork (Shogayaki) – A crisp bed of cabbage catches the sweet-savory ginger glaze that drips off this pan-fried pork.
  • Chicken Nanban – The sweet-tangy soy sauce and tartar topping double as a dressing for the cabbage underneath.
A Japanese ceramic plate containing Tonkatsu (pork cutlet) and shredded cabbage salad.
A plate of crispy chicken nanban topped with creamy egg salad, served alongside fresh lettuce, cucumber, tomato, a small dish of sauce, a bowl of miso soup, and multigrain rice.

FAQ

Why does the direction I cut cabbage change its texture?

Cabbage leaves have a fiber running the length of each leaf. Cutting across them shortens the fibers for a soft, fluffy shred. Cutting along them keeps the fibers intact for a firmer, crunchier one, since nothing has been cut short.

Can I make Japanese Shredded Cabbage Salad ahead of time?

Yes. Store shredded cabbage undressed in the fridge, or freeze it raw for up to a month. Dress it right before serving so the shreds stay crisp instead of turning watery.

Why soak the cabbage in ice water?

Shredding drives moisture out of the cut surfaces, and soaking puts it back and cold water firms it further. That’s what makes the pile crisp. 2–3 minutes is enough. Cabbage’s vitamin C and potassium dissolve in water, so avoid long soaking.

What are other ways to garnish this salad?

Build out the shredded cabbage salad base by adding thinly sliced cucumber and carrot, then top with chopped green onion and sesame seeds for color, crunch, and nutty flavor.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Japanese Shredded Cabbage Salad

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by Namiko Hirasawa Chen
A metal colander filled with finely shredded cabbage, perfect for making a Japanese Shredded Cabbage Salad, sits on a countertop, with a cutting board and kitchen tools in the background.
The side that comes with almost anything fried in Japan — finely shredded raw cabbage, piled high next to tonkatsu or korokke. Cut it one way for soft, fluffy shreds; the other way for crisp and crunchy.
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Equipment

Prep: 5 minutes
Total: 5 minutes

Ingredients  

Servings: 3

Instructions

To Prepare the Cabbage

  • Cut ½ head green cabbage in half through the core, then cut out the core from each half with a V-shaped cut.
    Two close-up photos show hands cutting a green cabbage in half on a wooden cutting board, then slicing out the core with a large knife—a perfect start to preparing Japanese Shredded Cabbage Salad.

To Cut Cabbage for Soft, Fluffy Shreds

  • Hold a cabbage half over a salad spinner and tuck your thumb into the notch where the core was.
    Run a cabbage slicer across the veins (fibers) on the cut face, shaving in long, even strokes.
    Switch to a knife once the piece gets too small to hold safely.
    Two side-by-side images show hands using a mandoline slicer to shred a cabbage into thin strips over a metal bowl, perfectly preparing the base for a Japanese Shredded Cabbage Salad.

To Cut Cabbage for Crisp, Crunchy Shreds

  • Hold a cabbage half over a salad spinner and tuck your thumb into the notch where the core was.
    Run a cabbage slicer along the veins (fibers) on the cut face, shaving in long, even strokes.
    Switch to a knife once the piece gets too small to hold safely.
    Nami's Tip: Cutting along the veins leaves the fibers full length, so shave those shreds thinner or they come out tough.
    Hands using a mandoline slicer to shred a head of cabbage over a colander, with thin cabbage strips falling below—perfectly prepped for a Japanese Shredded Cabbage Salad.

To Rinse and Drain

  • Rinse the shredded cabbage under running water. For the crisp, crunchy cut, soak it in ice water for 2–3 minutes first. For the soft, fluffy cut, go straight on to draining.
    Drain the cabbage well in a salad spinner, then fluff the shreds with your fingers to separate them. Add 1 Japanese or Persian cucumber, if using, and toss to combine.
    Nami's Tip: Don't let the cabbage sit in the ice water. Past a few minutes the nutrients and flavor will be lost.
    Hands shredding cabbage over a colander on the left; on the right, ingredients for Japanese Shredded Cabbage Salad—shredded cabbage and sliced cucumbers—rest in a metal mixing bowl on a wooden surface.

To Serve

To Store

  • Line a container with a tightly wrung-out damp paper towel, add the cabbage, and lay a second damp towel on top before sealing. Store in the refrigerator for up to 3 days.

To Freeze

  • Press the shreds flat in a freezer-safe bag and lay it on a metal tray in the freezer. Store for up to 1 month.
    Thawed cabbage turns soft rather than crisp, so add it straight from the freezer to cooked dishes like stir-fries and soups.
    Nami's Tip: Metal pulls the heat out faster, so the shreds freeze quicker and form smaller ice crystals. They'll still soften once thawed, but they hold together better.

Notes

No slicer? Roll and slice by hand – Stack a few cabbage leaves, roll them tightly, and slice as thinly as you can with a sharp knife.

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