Beef and Spring Cabbage Salad with Ponzu Dressing

Beef and Spring Cabbage Salad with Ponzu Dressing

A healthy boiled beef and cabbage Japanese style salad.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

200 g (7 oz)

1/2 head (500 g/17.7 oz)

40 g (1.4 oz)


desired amount


  1. Sprinkle sake on the beef. Chop the cabbage into large chunks. Rinse the wakame well to remove excess salt. Dip in boiling water,then in cold water and chop to roughly the same size as the cabbage. Slice the onion as thin as possible.
  2. Boil the cabbage, remove and shake dry. Next, boil the beef, remove and dry.
  3. Arrange the wakame and cabbage on a plate. Place the beef and onion on top and finally the katsuobushi. Generously dress in ponzu and serve.

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Onions - soaking in cold water to soften the flavor

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.


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