Description
This Izakaya-Style Yamitsuki Cabbage Salad is a crunchy, savory Japanese side dish with sesame, garlic, and umami flavor. It comes together quickly and is perfect with rice bowls, noodles, grilled dishes, or tofu.
Ingredients
- 1 head green cabbage, chopped into cubes
- 1 1/2 teaspoons salt
- 1 teaspoon dashi powder
- 2 tablespoons sesame oil
- 2 tablespoons roasted sesame seeds, ground
- 3 cloves garlic, minced
- 2–3 tablespoons hemp seeds, optional topping
Instructions
- Remove any tough outer leaves from the cabbage and cut out the stem.
- Chop the cabbage into bite-sized pieces, rinse well, and dry thoroughly using paper towels or a salad spinner.
- Place the cabbage into a large mixing bowl.
- Add the salt, dashi powder, sesame oil, ground roasted sesame seeds, and minced garlic.
- Using clean hands or tongs, toss until the cabbage is evenly coated with the seasoning.
- Let the cabbage sit for 10–15 minutes so it softens slightly and absorbs the flavors.
- Toss again before serving and top with hemp seeds if desired.
Notes
- For a spicy version, add chili flakes or a spoonful of chili crisp.
- For extra crunch, mix in sliced cucumbers or shredded carrots.
- For a vegan version, replace dashi powder with mushroom seasoning or vegetable bouillon powder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad is served cold or at room temperature, so reheating is not necessary.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 5 g
- Sodium: 1010 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
