Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often.The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile

When I ordered a hearty meal at a local restaurant, the owner gave me a salad like this for free, saying it would be refreshing. It was so good, I just had to try making it myself.It's even tastier if you use the thick part of the cabbage.Adjust the dressing amounts as you like.It's nice with other veggies too, such as tomatoes or cucumber. Recipe by Antonjr

I learned this recipe from my mother, who used to be a flight attendant for Japan Airlines long long ago.They served this salad in First Class. It was very popular, even though it was so simple. On board, there were apparently two types of dressing you could choose from.If you use a small lotus root you can use the slices without cutting them up for a cuter appearance (cut the larger slices in half).If you can, try to use the thicker leaves on the inside of the Chinese cabbage. Otherwise it will become watery and slushy. Make sure you thoroughly dry off the water after washing them. Recipe by Setsubunhijiki

Chinese cabbage sounds like Chinese but ponzu dressing makes everything Japanese food :p

I based this on a bean sprout salad served at a Korean BBQ restaurant. Even my youngest daughter, who hates raw vegetables, will have seconds of this. I posted the recipe figuring it'd be pretty convenient.★ Lightly drain the cabbage. It's not a problem if it's not completely dry.★ This stays delicious even after some time has passed, but the color of the cabbage will change.★ Add the sesame oil after the salt and pepper to prevent the salt and pepper from gathering in one place. For 4 servings. Recipe by Rerere3brothers

I wanted to eat lots of cabbage, so I tried combining it with tuna.I like this best with Hagoromo brand tuna. This is an easy recipe: just slice and mix. Recipe by Kyoukono kitchen

This Chinese Salad is fresh, crunchy, and full of flavor. Made with crisp vegetables and a light, savory dressing, it’s a refreshing and healthy dish. Perfect as a side or a light meal, it’s simple to make and delicious to enjoy!

Super sweet spring cabbage and crunchy bean sprouts. Blended with a soy sauce dressing and a pinch of black pepper. My children help out by removing the stringy root ends of the bean sprouts, so we make this recipe a lot.You can serve the cabbage and bean sprouts hot or chilled--either way is delicious. Recipe by mama deko

I wanted to make a salad with plenty of sesame seeds and no oil.I use a slicer (mandoline) to shred the cabbage.I also use the slicer for the carrots, slicing it thinly on it then cutting the slices with a knife. For about 4 servings. Recipe by Plus Nine

I love salad.I tried out this easy recipe with ingredients on hand, so I could plenty of salad.Since the cabbage tends to get watery, mix in the dressing right before serving. Recipe by Kokoa77

I still had some eggplants left over after making my previous eggplant recipe ("Mild flavored Eggplant Curry Stir Fry"), so this time around I used them in a side dish rather than a main dish.After microwaving the eggplants, when you shred them up, be careful not to burn yourself! If it's too hot to handle, you can cut them up with a knife instead.If you chill it in the refrigerator after Step 7, it will become even better. For 4 servings. Recipe by KaHoM