Yamitsuki (Addictive Cabbage) Recipe

Introduction

Yamitsuki, also known as Addictive Cabbage, is a simple yet incredibly flavorful Japanese cabbage salad. With its crunchy texture and garlicky sesame dressing, it’s perfect as a refreshing side dish or a light snack that keeps you coming back for more.

Ingredients

• 1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage)
• Kosher salt (such as Diamond Crystal) and pepper
• 2 medium garlic cloves
• 2 tablespoons toasted sesame oil
• 1 tablespoon untoasted sesame seeds

Instructions

1. Step 1: Prepare the cabbage by peeling away any damaged outer leaves. Trim off any brown or oxidized parts, halve the cabbage through its core, and remove the solid white heart by cutting out a small triangle with a knife.
2. Step 2: Cut the cabbage leaves into rough 1 1/4-inch squares. For thicker parts near the core, slice into thin 1/4-inch strips instead of squares.
3. Step 3: Wash and drain the cabbage pieces in a colander. Place them in a very large bowl, sprinkle with 3 tablespoons salt, and crunch the leaves with your hands to separate and soften them. Let the salted cabbage sit for 10 minutes.
4. Step 4: While the cabbage sits, grate the garlic into a smooth paste (about 1/2 tablespoon). In a small bowl, whisk together the garlic, toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper to make the dressing.
5. Step 5: After 10 minutes, check the cabbage. It should be slightly wilted and salty; rinse one leaf under running water and taste. If not salty enough, let sit another 10 minutes. Then rinse all cabbage in a colander or salad spinner and drain well—moist but not soggy.
6. Step 6: Transfer the cabbage to a serving bowl, add the dressing, and toss with spoons or chopsticks until evenly coated. Sprinkle with untoasted sesame seeds and mix again.
7. Step 7: Serve the salad family style or in small individual bowls alongside rice. Enjoy it the day it’s made for the best flavor, as the garlic intensifies over time.

Tips & Variations

• If you can’t find Taiwanese flathead cabbage, Napa cabbage is a great substitute. Just be sure to remove the core for the best texture.
• For a spicier kick, add a pinch of red chili flakes to the dressing.
• Use freshly toasted sesame seeds for a deeper nutty flavor and enhanced aroma.

Storage

Store leftover Yamitsuki in an airtight container in the refrigerator for up to 1 day. The cabbage may release some water and the garlic flavor will intensify, so it’s best eaten fresh. Reheat is not recommended as this salad is intended to be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use green cabbage instead of Taiwanese or Napa cabbage?

Green cabbage can work, but it’s firmer and less sweet. Taiwanese or Napa cabbage is preferred for its tender texture and milder flavor that complements the dressing well.

Why do I need to salt the cabbage first?

Salting draws out excess moisture and softens the cabbage, making it easier to digest and helping the dressing cling better. It also seasons the leaves evenly for a balanced taste.

Yamitsuki (Addictive Cabbage) Recipe

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4.6 from 142 reviews

Yamitsuki, also known as Addictive Cabbage, is a simple yet flavorful Japanese-inspired salad featuring lightly salted Taiwanese flathead or Napa cabbage dressed with a garlicky sesame oil dressing. The cabbage is carefully prepared to soften and absorb a delicate saltiness before being tossed with a fragrant dressing made from fresh garlic, toasted sesame oil, and sesame seeds. This crunchy, umami-rich salad is perfect as a refreshing side dish to accompany rice and other Japanese or Asian meals.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 10 minutes (salting and softening time)
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cabbage

• 1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage)
• Kosher salt (such as Diamond Crystal), 3 tablespoons plus 1/8 teaspoon for dressing
• Ground black pepper, 1/4 teaspoon for dressing

Dressing

• 2 medium garlic cloves (about 1/2 tablespoon finely grated)
• 2 tablespoons toasted sesame oil
• 1 tablespoon untoasted sesame seeds

Instructions

1. Prepare the cabbage: Peel away any damaged outer leaves, trim brown or oxidized parts, halve the cabbage through the core, and remove the solid white heart by cutting out a small triangle.
2. Cut the cabbage: Chop leaves into rough 1 1/4-inch square pieces. Slice any very thick parts near the core into thin strips about 1/4-inch wide to ensure even texture.
3. Salt the cabbage: Wash and drain the cut cabbage pieces lightly, place in a large bowl, sprinkle with 3 tablespoons kosher salt. Crunch and scrunch the leaves thoroughly with your hands to separate and soften them. Let rest for 10 minutes to wilt.
4. Make the dressing: While cabbage rests, finely grate garlic into a paste. In a small bowl, whisk together the grated garlic, toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper until combined.
5. Rinse and drain cabbage: After 10 minutes, test a leaf for saltiness. If right, rinse cabbage in a colander under running water to remove excess salt. Drain thoroughly, ensuring cabbage is moist but not wet.
6. Dress the salad: Transfer cabbage to a serving bowl, pour dressing over, and toss well using spoons or chopsticks until evenly coated. Sprinkle with untoasted sesame seeds and mix again.
7. Serve: Serve immediately either family style in a large bowl or in small individual bowls alongside rice. Best eaten the day it is made to enjoy fresh garlic flavor without overpowering sharpness.

Notes

• Using Taiwanese flathead or Napa cabbage provides the best texture, but other cabbage varieties can be substituted.
• Do not skip the salting step; it softens the cabbage and enhances flavor.
• Cabbage should be moist but not sopping wet before dressing to ensure optimal texture and flavor absorption.
• The dish is best consumed same day, as garlic flavor intensifies and can become too strong with time.
• Adjust salt and pepper to taste, especially if using different types of salt.

Keywords: Yamitsuki, Addictive Cabbage, Japanese Cabbage Salad, Sesame Cabbage Salad, Garlic Sesame Cabbage