Yamitsuki (Addictive Cabbage) Recipe
Yamitsuki, also known as Addictive Cabbage, is a simple and flavorful Japanese-inspired salad featuring Napa cabbage lightly salted and dressed with a garlic-sesame oil dressing and toasted sesame seeds. Its crunchy texture, combined with a subtle umami and nutty flavor, makes it an irresistible side dish perfect for pairing with rice or as part of a larger meal.
- 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
Main Ingredients
- 1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage)
- Kosher salt (such as Diamond Crystal) and pepper, to taste
- 2 medium garlic cloves
- 2 tablespoons toasted sesame oil
- 1 tablespoon untoasted sesame seeds
Instructions
- Prepare the cabbage: Peel away any damaged outer leaves from the cabbage and trim any brown or oxidized bits. Halve the cabbage through its core and remove the solid white heart by cutting out a small triangle with the tip of a large knife to avoid tough pieces.
- Cut the cabbage: Chop the cabbage leaves into rough 1 1/4-inch square pieces. For very thick parts near the core, slice them thinly about 1/4-inch wide to ensure even texture.
- Salt and soften the cabbage: Wash and drain the cabbage pieces in a colander. Place them in a very large bowl, sprinkle with 3 tablespoons of kosher salt, and crunch and scrunch the leaves using your hands to separate and soften them. Let the salted cabbage sit for 10 minutes to wilt and release moisture.
- 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 together the grated garlic, 2 tablespoons toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper to create the dressing.
- Rinse and drain the cabbage: After 10 minutes, test the cabbage by rinsing one leaf under running water and tasting for a slightly salty flavor. If not salty enough, let it sit another 10 minutes and retest. Then rinse the cabbage pieces thoroughly to remove excess salt, drain well in a colander or salad spinner, ensuring they are not soggy but not bone dry either.
- Dress the salad: Transfer the drained cabbage to a serving bowl. Add the prepared garlic-sesame dressing and use two large spoons or chopsticks to toss the cabbage until evenly coated.
- Garnish and serve: Sprinkle the salad with 1 tablespoon of untoasted sesame seeds and mix gently. Serve promptly family-style in a large bowl or portioned in small bowls alongside rice. Best enjoyed the day it’s made to preserve the fresh garlic flavor.
Notes
- Use Taiwanese flathead or Napa cabbage for the best texture and flavor.
- Removing the solid white heart prevents tough and overly crunchy bites.
- Salt draws moisture from the cabbage, softening the texture and enhancing the flavor.
- If you prefer less salty, reduce the amount of salt used for salting and dressing accordingly.
- The salad tastes best fresh as garlic flavor intensifies and can become overpowering over time.
- Drain cabbage well after rinsing to avoid a watery salad.
- To toast sesame seeds, heat them in a dry skillet over medium heat until golden and fragrant.
Keywords: Yamitsuki, Addictive Cabbage, Japanese cabbage salad, Napa cabbage salad, garlic sesame salad, no cook salad, easy Japanese side dish
Find it online: https://tastybella.com/yamitsuki-addictive-cabbage-recipe/
