Addictive Japanese Cabbage Salad recipe

4.85 from 19 votes

Crunchy shredded cabbage combined with sa;ty, garlicky dressing that you will not be able to stop eating!

Prep Time5

Total Time5

Course: Salad

Cuisine: asian, Japanese

Keyword: cabbage, gluten-free

Servings: servings

Calories: 90kcal

2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds finely ground
1 clove garlic grated
½ teaspoon sea salt
½ teaspoon mushroom bouillon or substitute chicken bouillon or ¼ teaspoon additional salt

If you haven't already, remove any bruised or wilted outer leaves, and slice off the dried end of the core. Place half a head of cabbage cut-side down on a cutting board and slice into ¼- to ½-inch wide strips. Wash and dry the cabbage, making sure the cabbage is BONE DRY by either using a salad spinner, or dumping the cabbage out onto a clean kitchen towel and patting the cabbage. Place sliced (and very well-dried!) cabbage in a large mixing bowl.
In a small bowl, mix 2 tablespoons toasted sesame oil, 2 tablespoons ground sesame seeds, grated garlic clove, ½ teaspoon salt, and ½ teaspoon mushroom bouillon.
Scrape the dressing over the cabbage. It will seem like it's not enough, but trust the process. Toss the cabbage with the seasonings until evenly and well-coated. Using clean hands is the best method, imho, because you can also massage the dressing into the cabbage. The cabbage will soften and shrink by almost half as you massage the dressing into it.
Transfer to serving dish, garnish with additional toasted sesame seeds. Serve immediately.

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Store any leftovers in an air-tight container in the refrigerator for up to 3 days. The cabbage will become softer over time.

Nutrition information per serving is an estimate based on 4 servings, and includes the dressing.

Serving: 1serving | Calories: 90kcal | Protein: 2.5g | Fat: 7.5g | Fiber: 2.5g