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

Quickly blanch both the cabbage and pork! This dish lets you enjoy lots of cabbage. You'll be surprised by how delicious it is!Recipe background:I usually make this with lemon juice, but this time I tried using a mild vinegar instead. My family noticed it was a little different from usual, but said, “This is delicious too!” The flavorful vinegar seemed to make it even tastier.

This salad creates a combination of flavors and textures. Just before eating, mound on a serving dish so that the excess water will not come out.

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

My favorite school lunch was Chinese cabbage and canned tuna salad. Instead of tuna, I made mine a cheaper dish by using bonito flakes.Add sesame seeds for a delicious touch.Because the core is tough, separate the boiling times.Shaking on some black pepper gives it a little punch. Recipe by Hani-1003

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!

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

A recipe inspired by the classic American coleslaw, but with a dressing different from the usual mayonnaise. I made it yesterday and it turned out delicious, so I'm sharing it.

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

This recipe is taken from Dan McDonald's 'Dan's Favorite Raw Recipes'. It's quick to make and tastes amazing.

Easy to make!! Great salad for weight watchers since cabbage is a negative vegetable