This addictive cabbage salad – Yamitsuki cabbage or shio kyabetsu in Japanese – is super simple yet incredibly delicious. If you’re familiar with izakaya restaurants, this version of the iconic cabbage salad will get you stuck on repeat for days. With just a handful of ingredients, you get a side salad exploding with flavor and pairing nicely with your grilled meats or chicken… Unless you gobble up the whole bowl!
Ingredients list for the yamitsuki cabbage salad recipe
- 1 green cabbage (1lb. – 450 g)
- 4 garlic cloves, peeled and grated
- 2 tablespoons toasted sesame oil
- 1 teaspoon brown sugar
- 2 tablespoons rice vinegar
- 1 cube of chicken bouillon (or vegetable), finely crumbled
- 2 tablespoons toasted sesame seeds
- 2 pinches of Cayenne (optional)
- 1/4 teaspoon salt and pepper
Why you’ll love this cabbage salad recipe
- Easy and no-cook! Cut the cabbage finely so you won’t have huge chunks to chew on.
- Irresistible umami flavors: Sesame oil + chicken bouillon + garlic = Paradise on Earth ;)
- Super versatile: You can enjoy the cabbage salad on its own for a light lunch, or as a side for your grilled meats, grilled chicken, or teriyaki salmon.
- Budget-friendly: Cabbage is super nutritious for a very affordable price tag. And you probably already have the other ingredients in your pantry!
Directions
1. Using a sharp knife cut the cabbage into slices, then cut into small chunks. Transfer to a large salad bowl.
2. In a small bowl, mix grated garlic, sesame oil, brown sugar, rice vinegar, and crumbled chicken bouillon until you get a smooth dressing.
3. Pour the dressing over the diced cabbage.
4. Add sesame seeds, Cayenne, salt, and pepper, and mix everything with a wooden spoon until cabbage is well coated.
5. Divide the cabbage salad into plates and enjoy immediately!
Popular combinations from real meal plans. Simple, fast and family-friendly meals you'll make again and again.What readers planned alongside this recipe
Quick dinners for busy nights
Tips for the cabbage salad recipe
- Use a blend of black and white sesame seeds if you like.
- You can use a blender to mix the dressing.
- We use green cabbage for this recipe, but try savoy cabbage or red cabbage if you feel adventurous!
How to store the cabbage salad
Store the yamitsuki cabbage salad in an airtight container in the refrigerator for up to two days.
More cabbage recipes you might like
- Healthy Cabbage Salad with Orange-Lime Dressing
- Melon and Napa Cabbage Salad
- Grilled Chicken Salad with Cabbage and Raspberry Balsamic Dressing
Most Popular Recipes
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Addictive Cabbage Salad
Get hooked on this irresistible cabbage salad—crunchy and packed with umami flavors, it's the perfect side for grilled meats or a snack you won’t want to share!
Ingredients
- 1 green cabbage (1lb. - 450 g)
- 4 garlic cloves, peeled and grated
- 2 tablespoons toasted sesame oil
- 1 teaspoon brown sugar
- 2 tablespoons rice vinegar
- 1 cube of chicken bouillon (or vegetable), finely crumbled
- 2 tablespoons toasted sesame seeds
- 2 pinches of Cayenne (optional)
- 1/4 teaspoon salt and pepper
Instructions
- Using a sharp knife cut the cabbage into slices, then cut into small chunks. Transfer to a large salad bowl.
- In a small bowl, mix grated garlic, sesame oil, brown sugar, rice vinegar, and crumbled chicken bouillon until you get a smooth dressing.
- Pour the dressing over the diced cabbage.
- Add sesame seeds, Cayenne, salt, and pepper, and mix everything with a wooden spoon until cabbage is well coated.
- Divide the cabbage salad into plates and enjoy immediately!
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I don't know how much cabbage head sizes differ, but I only used a third of a head of cabbage and it filled a pretty large bowl. The amounts for the dressing were not nearly enough for even my third of a head of cabbage, so I almost doubled the dressing recipe. The taste is amazing! I only had granular chicken broth so I just added a couple teaspoons and kept adjusting by taste. I toasted my sesame seeds in my air fryer with a light spray of oil and that really enhanced the salad. I also spaced getting rice wine vinegar but the internet told me I could sub apple cider vinegar, which worked out great. I hate vegetables but i will be making this on a regular basis. I had already enjoyed a bowl for myself, but this bowl is a medium serving bowl just to give you an idea. Thanks for a great recipe!
Could you use better than bouillon rather than bouillon cube?
Made this for dinner tonight! Was sooooo yummy! Definitely making it again.
