Yamitsuki Cabbage
This popular Japanese 'addictively good' cabbage salad is super easy to make, ready in minutes, and makes a great side dish for any meal. The process and cleanup are quick and effortless—no knife needed, and it comes together in just one bowl! Crunchy and savory, it makes the perfect side dish on busy days!
Ingredients
200–220g(about 0.45lbs) Cabbage
1 tbsp Sesame oil
1/4 tsp Salt (adjust to taste, suggestion: a pinch or two more)
1/4 tsp Granulated Garlic (or garlic powder)
1/4 tsp Granulated Onion (or onion powder)
Toasted Sesame seeds
Instructions
Separate the cabbage leaves, wash thoroughly, and dry completely (removing moisture keeps the salad crisp, not watery!).
In a large mixing bowl, combine sesame oil, salt, granulated garlic, and granulated onion. Stir until the salt dissolves.
Tear the cabbage leaves by hand into bite-sized (or slightly larger) pieces directly into your dressing bowl. Tear or thinly slice the core parts.
Mix thoroughly until slightly softened using tongs, chopsticks, or your hands.
Sprinkle roasted sesame seeds and toss again.
Serve right away, or let it chill! It’s best fresh or rested for a few hours, but stays good until the next day!
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