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Crunchy Cabbage Salad

This recipe calls for napa cabbage, but the salad tastes just as good made with green cabbage. Napa cabbage is a type of cabbage often used in Asian cooking. Daikon is a mild-flavored white radish eaten in Asia. There are many varieties of daikon, but the most common is a long slender white root shaped like a giant carrot. In Japanese it means “big root.” Daikon, like other radishes, is high in vitamin C. Enjoy this cabbage salad as a side for these Japanese Rice Bowls.

Serves 4 to 6 as a side dish


  • 1 small head napa cabbage, chopped (about 6 cups)
  • ½ teaspoon salt
  • 1 teaspoon orange zest
  • 1 cucumber, peeled and thinly sliced
  • 1 cup daikon radish, peeled and grated, optional
  • 2 teaspoons rice vinegar
  • ¼ teaspoon sugar
  • ⅛ teaspoon red pepper flakes


  1. In a bowl, combine the cabbage, salt, and orange zest. Use a potato masher to crush the mixture.
  2. Add the cucumber and grated daikon to the bowl, mixing well. Sprinkle the rice vinegar, sugar and red pepper flakes over the cabbage salad and stir to combine.
  3. This salad is ready to eat immediately, but if possible, let sit for up to one hour in the refrigerator to allow the flavors to combine.

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