Japanese Cabbage Salad
Crunchy and umami Japanese cabbage salad, an easy recipe, perfect as a starter or with sushi, just like in a Japanese restaurant.
If you think cabbage is a sad vegetable, good only for winter soups, I’m going to change your mind, even though I think I’ve already proven it. 😉 Cabbage is an essential winter vegetable and, in addition to being excellent for your health, it definitely deserves a place of honor in our kitchens. So, don’t hesitate: mix things up, try different ways of cooking it, and have fun with all the varieties of cabbage!
Today, I’m taking you to Asia with a Japanese white cabbage salad that boasts many advantages: ultra-fresh, perfectly crisp, simple, and bursting with flavor. The best part? The ingredients are easy to find; personally, I always have everything I need on hand. No need to rush to specialty stores to enjoy this recipe.
What I love about this salad is its delicious umami flavor that lingers pleasantly on the palate. It’s a Yamitsuki-style salad, absolutely irresistible and always a hit at the table. Don’t be fooled by its apparent simplicity: behind its unassuming appearance lie incredibly rich and balanced flavors.
It’s definitely a perfect addition to your winter salads, a delightful alternative to more traditional recipes. You can serve it as an appetizer, like in Japanese restaurants with sushi, or pair it with miso soup for a light and flavorful meal.
A little tip: prepare it a bit in advance. Let it rest for at least 30 minutes, or even overnight if possible, so the flavors have time to develop and perfectly coat each cabbage leaf. You’ll see, it makes all the difference.
Japanese Cabbage Salad recipe
What ingredients do you need to prepare this Japanese cabbage salad recipe?
- Finely shredded cabbage: you can use different varieties (white cabbage, kale, bok choy, etc.).
- Black sesame seeds for serving.
- For the sauce: one pressed garlic clove, rice or cider vinegar, sesame oil, soy sauce, brown sugar or maple syrup, dehydrated vegetable stock, Espelette pepper.
Other recipe ideas using cabbage:
- Chinese Chicken Noodle Soup
- Braised Cabbage > You can also use the same dressing as for this salad.
- Vegetarian Rainbow Spring Roll
- Vietnamese Chicken Salad
- Parmesan Roasted Brussels Sprouts
Japanese Cabbage Salad
Ingredients
- 500 g white cabbage (finely shredded)
- Black sesame seeds
Black sesame seeds
- 1 garlic clove
- 2 tablespoons rice vinegar or cider vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon dehydrated vegetable stock
- 1 pinch Espelette pepper
Instructions
- Start by preparing the sauce by mixing all the ingredients in a bowl.If you prefer, you can also use a small blender.
- Wash the cabbage, remove the core and slice it thinly. If you have a mandoline, use it.
- Place the cabbage in a salad bowl and pour the sauce over it. Mix well.
- Refrigerate for at least 30 minutes before serving to allow the flavors to infuse the cabbage.Serve in bowls and sprinkle with black sesame seeds.
This looks delicious! are the sauce ingredients (like sesame oil and soy sauce) affordable for everyday cooking or more of an occasional recipe?
Thank you so much!
As for the ingredients, I’m sure you’ll find other ways to reuse them, and probably several times in this recipe. 😉