Yamitsuki Japanese Addictive Cabbage Salad by @le.renard.et.les.raisins

≈ 20 min
Easy

4 servings

🥬

500 g

White Cabbage

🧂

2.5 g

Salt

🌱

24 g

Sesame Seeds

🥣

5 g

White Miso

🧄

6 g

Garlic

🫗

40 ml

Toasted Sesame Oil

🧅

35 g

Spring Onion

🍬

5 g

Sugar

⚫

1 g

Black Pepper

Preparation Steps

  1. Step 1/8

    Thinly shred 500 g white cabbage with a chef's knife on a cutting board.

    🥬white cabbage
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Place the cabbage in a large mixing bowl and massage it with 2.5 g fine salt for 2 to 3 minutes.

    🥬white cabbage
    🧂fine salt
    🥣large mixing bowl

  3. Step 3/8

    Rest the salted cabbage for 5 minutes, then drain away any released liquid using a colander.

    🥬white cabbage
    🥣large mixing bowl
    🧺colander

  4. Step 4/8

    Heat a frying pan over medium heat and toast 24 g sesame seeds until fragrant, stirring regularly.

    🌱sesame seeds
    🍳frying pan
    🥄wooden spoon

  5. Step 5/8

    Finely chop 6 g garlic and thinly slice 35 g spring onion.

    🧄garlic
    🧅spring onion
    🔪chef's knife
    🪵cutting board

  6. Step 6/8

    Add the toasted sesame seeds, 5 g white miso paste, garlic, 40 ml toasted sesame oil, and spring onion to the cabbage.

    🥬white cabbage
    🌱sesame seeds
    🥣white miso paste
    🧄garlic
    🫗toasted sesame oil
    🧅spring onion
    🥣large mixing bowl
    🥄measuring spoons

  7. Step 7/8

    Add 5 g granulated sugar and 1 g black pepper, then toss until the cabbage is evenly coated.

    🍬granulated sugar
    ⚫black pepper
    🥣large mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/8

    Serve the salad immediately or chill it briefly before serving.

    🥣large mixing bowl

Composition

Ingredients

Types

Vegetables, Seeds, Oils, Seasonings

Ingredients

White cabbage, Salt, Sesame seeds, White miso, Garlic, Toasted sesame oil, Spring onion, Sugar, Black pepper

Allergens

Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Lactose-free, Plant-based

Calories

117 kcal

Macro nutrients

Protein: 2.8g, Carbohydrates: 9.5g, Dietary fiber: 3.2g, Total fat: 8.3g, Saturated fat: 1.1g, Sugars: 4.8g

Nutritional Information

Minerals

Calcium: 70mg, Potassium: 190mg, Iron: 1.2mg, Sodium: 255mg

Vitamins

Vitamin C: 29mg, Vitamin K: 43mcg, Vitamin B6: 0.15mg, Folate: 34mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, frying pan, wooden spoon, measuring spoons, colander

Appliances

Stove

Type

Type

Type Of Dish

Salad, Side dish, Starter, Light main course

Occasions

Lunch, Dinner, Picnic, Meal prep, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Crunchy, Tender, Crisp

Flavors

Nutty, Savory, Umami, Garlicky, Toasty, Salty, Slightly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 1440 min (Store in an airtight container,Best eaten within 24 hours for a crisp texture), freezer : (Not recommended because cabbage becomes watery and soft after thawing)