Yamitsuki Cabbage (Japanese Addictive Cabbage Salad)

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.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Crush, finely mince, or grate the garlic. Place it in a small bowl with the sesame oil and stir briefly to combine.

4. 4

   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.

5. 5

   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.

6. 6

   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 per serving

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