This simple, refreshingly crisp Japanese cabbage salad combines crunchy cabbage, seedless cucumber, scallions, and toasted sesame seeds with a savory, bowl-made dressing. Ready in minutes, it pairs beautifully with chicken, salmon, or grilled fish and makes a lively side or light lunch.
Japanese Cabbage Salad
This recipe was developed after sampling versions of the same salad at Japanese restaurants and refining the ratios until the dressing and vegetables felt perfectly balanced. The result is bright, savory, and habit-forming—almost impossible to stop eating once you start. It’s a simple side that elevates weeknight dinners and weekend gatherings alike.
Why this salad works: the crisp texture of cabbage contrasts with the cool bite of cucumber and the mild onioniness of scallions, while sesame oil, soy, rice vinegar and a touch of dashi powder deliver a deeply savory, umami-rich dressing. Toasted sesame seeds add a nutty finish and subtle crunch.
It’s also fast: chop the vegetables, whisk or stir the dressing right in the serving bowl, toss everything together, and serve. Leftovers keep well for a day or two, though the salad is at its best the day it’s made.
Japanese Cabbage Salad Dressing
The dressing is the heart of this salad. For a smooth, well-integrated flavor, grate fresh garlic and ginger on a microplane or the finest rasp of a box grater so they incorporate evenly into the dressing. If grating is difficult, replace with high-quality garlic or ginger paste—frozen fresh ginger paste often tastes best.
Pro tip: freeze whole ginger to make grating easier. Grating frozen ginger with a microplane produces light, fluffy shavings and you can grate without peeling—the peel will separate as you grate.
One ingredient that makes this salad special is dashi powder. Dashi is a Japanese stock made from kelp (kombu) and dried bonito flakes and provides umami depth that plain salt can’t replicate. A small amount of dashi powder in the dressing gives it a savory backbone similar to how bouillon enhances other sauces.
Savoy Cabbage Salad
Use savoy cabbage when possible: its crinkly green leaves are slightly more delicate than green or Napa cabbage but still offer satisfying crunch. This salad also works well with Napa, sweetheart, or regular green cabbage—adjust the quantity so you end up with about 28 ounces of chopped cabbage.
Serve the salad immediately for the freshest texture and brightest flavor. It also stores well enough to pack for lunch for up to two days, though the cabbage will soften slightly over time.
Japanese Cabbage Salad
Rebecca Lindamood
Equipment
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chef’s knife
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cutting board
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measuring spoons
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measuring cups
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mixing bowl
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tongs or two large spoons for tossing
Ingredients
- 1 head savoy cabbage or Napa or sweetheart cabbage; use a small head or half a large head (about 28 ounces chopped)
- 1 whole seedless cucumber quartered lengthwise and thinly sliced
- 6 green onions trimmed and thinly sliced
- 1/4 cup sesame oil
- 1/4 cup low sodium soy sauce or liquid aminos
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame seeds
- 1 tablespoon grated ginger or 1 1/2 tablespoons ginger paste
- 2 teaspoons dashi powder
- 2 cloves garlic grated or substitute 2 teaspoons garlic paste
Instructions
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Cut the cabbage into bite-sized pieces and place in a large mixing bowl. Add sliced cucumber and green onions. In the same bowl, add sesame oil, soy sauce, rice vinegar, grated ginger, grated garlic, dashi powder, and toasted sesame seeds. Toss thoroughly to coat and distribute the dressing evenly. Serve immediately for the freshest texture; leftovers are good for up to 2 days.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with your exact ingredients if needed.
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