Japanese Cabbage Salad with Toasted Sesame Seeds and Light Soy Dressing Recipe
A light and refreshing Japanese Cabbage Salad featuring shredded green cabbage tossed in a savory sesame-soy dressing with toasted sesame seeds. This easy-to-make salad is perfect as a side dish or a healthy snack, combining crunchy textures with umami flavors and a hint of garlic and sweetness.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
For the salad:
- 3 packed cups shredded green cabbage (about ¼ large head)
- 1½ tablespoons toasted sesame seeds
For the dressing:
- 1 tablespoon soy sauce (Japanese-style, like Kikkoman)
- 2 teaspoons rice vinegar
- 3 teaspoons sesame oil
- 1 teaspoon sugar
- 1 garlic clove, minced or grated
- ⅓ vegetable stock cube dissolved in 1 tablespoon hot water
- Optional: pinch of chili flakes, chopped chives or green onions for garnish
Instructions
- Prep cabbage: Finely shred the cabbage and place it in a large bowl, ensuring it is evenly cut for the best texture.
- Toast sesame seeds: Heat a dry skillet over medium heat and toast the sesame seeds for 1–2 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.
- Make dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and the dissolved vegetable stock cube until well combined and smooth.
- Dress and toss: Just before serving, pour the dressing over the shredded cabbage. Add the toasted sesame seeds and toss thoroughly to evenly coat the salad with the dressing.
- Serve: Garnish with optional chili flakes or chopped chives/green onions. Serve immediately for best freshness and crunch.
Notes
- You can substitute red cabbage if preferred; slice it thinner as it is a bit tougher and consider dressing it a bit earlier for better flavor absorption.
- For a gluten-free soy sauce alternative, use tamari. Coconut aminos can also be used for a milder, slightly sweeter taste.
- If you don’t have a vegetable stock cube, you can omit it; the salad will still taste great but slightly lighter in flavor.
- This recipe scales easily for larger groups—just prepare the cabbage and dressing separately and only dress just before serving.
- Prepare the shredded cabbage up to 3 days in advance and keep refrigerated undressed. The dressing can be stored for up to one week.
- Toast sesame seeds fresh before serving for best flavor, but watch carefully to prevent burning.
- If short on time, pre-shredded coleslaw mix can be used. You can also add thinly sliced cucumber, radish, or green onions for extra texture and flavor.
- Spice lovers can add a pinch of chili flakes or a drizzle of chili oil for a kick.
- To bulk the salad, consider adding shredded carrot, blanched edamame, or crispy noodles for crunch.
- Dressed salad is best consumed fresh but can be kept refrigerated for up to 1 day. Undressed cabbage remains crisp for 2–3 days in the fridge.
