Yamitsuki Cabbage (Japanese Addictive Cabbage Salad)

Name: Yamitsuki Cabbage (Japanese Addictive Cabbage Salad)
Prep time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 0.5 head medium green cabbage (Remove outer layers and core; cut into 1-inch cubes, then wash and dry thoroughly.); 0.5 tsp kosher salt; 0.5 tsp chicken bouillon (Use mushroom bouillon for a vegan version.); 2 tbsp roasted white sesame seeds (Grind most of the seeds in a mortar and pestle, leaving some intact for texture.); 2 tbsp roasted sesame oil; 1.5 cloves garlic (Use 1–2 cloves; finely mince, grate, or press. Add to the sesame oil.)

Recipe by Nena Creates Facebook

Nena Creates shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.

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Imported by John Tan on SeeMeCook

A crisp Japanese cabbage salad tossed with roasted sesame seeds, nutty sesame oil, garlic, and savory bouillon. It comes together without cooking and can be served immediately as a flavorful vegetable side dish.

Time: 15 minutes
Equipment: Stovetop
Good for: Lunch, dinner, or snacks
Cuisine: East Asian
Contains: Sesame

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

3 servings

OriginalUSMetric

½ head (330 g) medium green cabbageRemove outer layers and core; cut into 1-inch cubes, then wash and dry thoroughly.
½ tsp kosher salt3 g
½ tsp chicken bouillonUse mushroom bouillon for a vegan version.2 g
2 tbsp roasted white sesame seedsGrind most of the seeds in a mortar and pestle, leaving some intact for texture.18 g
2 tbsp roasted sesame oil25 g
1½ cloves garlicUse 1–2 cloves; finely mince, grate, or press. Add to the sesame oil.7 g

Weights are estimates. Together, the ingredients weigh about 385 g before cooking, which is about 130 g per serving.

Steps

Prep

Prepare the cabbage. Remove the outer layers, cut the cabbage in half, and cut out and discard the core. Cut the cabbage into roughly 1-inch cubes. Wash the pieces thoroughly and dry them well, preferably in a salad spinner, so the seasonings adhere properly.
Grind the roasted sesame seeds in a mortar and pestle. Leave some seeds whole to create a mixture of fine sesame crumbs and intact seeds for varied texture.
Crush, finely mince, or grate the garlic. Place it in a small bowl with the sesame oil and stir briefly to combine.

Assemble

Transfer the dry cabbage to a large container with a tight-fitting lid. Add the kosher salt and chicken bouillon, or mushroom bouillon for a vegan salad. Massage the seasonings into the cabbage by hand, or close the container and shake it vigorously until evenly distributed.
Add the garlic and sesame oil mixture to the cabbage. Sprinkle in the ground sesame seeds, close the lid, and shake vigorously again until the cabbage is evenly coated.
Serve immediately. If desired, garnish with a few additional roasted sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The source notes that the salad is also called yamitsuki cabbage, meaning Japanese addictive cabbage.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 147
Protein: 2 g
Carbs: 9 g
Fat: 12 g
Fiber: 3 g

Where the calories come from

Roasted sesame oil54%
Roasted white sesame seeds23%
Medium green cabbage19%
Garlic2%
Chicken bouillon1%

side dish
salad
vegetarian
vegan option
no-cook
Japanese
gluten-free
quick

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