Sesame & Ginger Pickled Slaw

Your Gyoza will always be the star of the show, but this Sesame & Ginger Pickled Slaw is the perfect side!


  • Red Cabbage
  • White Cabbage
  • Sushi Ginger


  • Soy Sauce
  • Rice Vinegar
  • Toasted Sesame Oil
  • Lemon Juice
  • 1 tbs Sugar
  • 1 tbs Salt


  • Spring Onions
  • Toasted Sesame Seeds
  • Cucumber


  1. Shred the cabbages, & place in a bowl. Mix them up to evenly distribute both colours.
  2. Dice a generous heap of Sushi Ginger, and mix into the bowl of cabb.
  3. Prepare your marinade by mixing equal parts Soy Sauce, Rice Vinegar, Lemon Juice & Sesame Oil. How much you use, depends on how much cabb you're working with. Start with 50ml of each, and add more if you think you need it.
  4. Be sure to mix 1 tbs of sugar and salt into the marinade.
  5. Pour the marinade onto the cabb, and mix well. I recommend gloving up, and really getting in there. Give it a mix from me while you're at it!
  6. Cover, and leave in the fridge for minimum 3 hours, ideally 24 hours+.
  7. If you can remember to give it a mix/shake once or twice during marination, you'll be onto a winner.
  8. Mix again before topping & top with diced Spring Onions, thinly sliced Cucumber & a generous helping of Toasted Sesame Seeds.
  9. Serve with Gyoza & enjoy!