Yamitsuki (Addictive Cabbage) Recipe
Yamitsuki, or Addictive Cabbage, is a simple yet flavorful Japanese-inspired salad made with salted Taiwanese flathead or Napa cabbage, garlic, toasted sesame oil, and sesame seeds. This refreshing, crunchy side dish is quick to prepare and packs a punch with its savory and nutty dressing, perfect to accompany rice and other meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage)
Seasonings and Oils
- Kosher salt (such as Diamond Crystal), about 3 tablespoons plus 1/8 teaspoon
- Ground black pepper, 1/4 teaspoon
- 2 medium garlic cloves (about 1/2 tablespoon grated garlic paste)
- 2 tablespoons toasted sesame oil
- 1 tablespoon untoasted sesame seeds
Instructions
- Prepare the cabbage: Peel away any damaged outer leaves from the cabbage. Trim any brown or oxidized bits, then halve the cabbage through its core. Remove the solid white heart by cutting out a small triangle with a knife.
- Cut the cabbage: Cut the leaves into rough 1 1/4-inch square pieces. For thicker pieces near the core, cut them into thin 1/4-inch wide slices instead of squares.
- Salt the cabbage: Wash and drain the cut cabbage pieces in a colander. Place them in a very large bowl and sprinkle evenly with 3 tablespoons of kosher salt. Using your hands, crush and massage the cabbage pieces to separate them and help them soften. Let sit for 10 minutes.
- Make the dressing: While the cabbage rests, finely grate the garlic cloves into a smooth paste (about 1/2 tablespoon) in a small bowl. Whisk in the toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper until combined.
- Rinse and drain the cabbage: After 10 minutes, the cabbage should be slightly wilted and taste slightly salty. Test by rinsing a leaf under running water. If it’s not salty enough, let sit for another 10 minutes and recheck. Drain the cabbage in a colander or use a salad spinner to remove as much water as possible. The cabbage should be moist but not soggy.
- Dress the salad: When ready to serve, transfer the cabbage to a serving bowl. Pour the garlic and sesame oil dressing over it. Use two large spoons or chopsticks to toss thoroughly until the cabbage is evenly coated.
- Finish and serve: Sprinkle the salad with untoasted sesame seeds and toss lightly to distribute. Serve immediately, either family style or in individual bowls alongside rice. Consume on the day it’s made for best flavor, as the garlic in the dressing intensifies over time.
Notes
- This recipe benefits from using Taiwanese flathead cabbage or Napa cabbage for its tender texture and mild flavor.
- Crushing the cabbage with salt is key to softening and flavor infusion.
- Don’t rinse the cabbage too aggressively after salting; it should retain some saltiness for balanced taste.
- Best eaten the day it’s made — storage causes the garlic flavor to intensify, which some may find overpowering.
- Serving suggestion: pairs perfectly with steamed rice as part of a Japanese or Asian-inspired meal.
Keywords: Yamitsuki, addictive cabbage, Japanese salad, sesame cabbage salad, Napa cabbage recipe, no-cook salad, sesame oil dressing
Find it online: https://kitchenbyclara.com/yamitsuki-addictive-cabbage-recipe/
