Ingredients
Cabbage and seasonings
- 320 grams green cabbage about 4 firmly packed cups or half a small head; washed, dried and torn or cut into 1 to 1 1/2-inch pieces
- 1/2 teaspoon Diamond Crystal kosher salt reduce if using a finer or denser salt
- 1/2 teaspoon vegetarian umami seasoning kombu powder or low-sodium vegetable bouillon powder; check the label for allergens and sodium
- 2 tablespoons toasted white sesame seeds lightly crushed, plus a pinch for serving if desired
- 2 tablespoons toasted sesame oil 30 ml
- 2 cloves garlic about 1 large clove; crushed or finely grated
Equipment
- Large mixing bowl with lid or clean food-safe bag
- Small bowl
- Garlic press or knife
- Salad spinner or clean kitchen towel
Instructions
- Remove the core and cut or tear the leaves into bite-size squares, about 1 to 1 1/2 inches. Rinse, then dry very thoroughly in a salad spinner or with a clean towel. Weigh or firmly pack 320 grams (about 4 cups); extra water will dilute the seasoning.
- Put the cabbage in a large bowl with a lid or a clean food-safe bag. Sprinkle over the salt and vegetarian umami seasoning. Cover and shake gently until the dry seasoning is spread across the leaves.
- Stir the crushed garlic into the toasted sesame oil in a small bowl so the garlic disperses instead of clumping. Pour the oil mixture over the cabbage. Add the lightly crushed sesame seeds.
- Cover the bowl and shake or toss until the cabbage is evenly coated. Taste one piece before adding extra salt because bouillon brands vary. Finish with a pinch of sesame seeds and serve right away for the crispest texture.
Nutrition
Serving: 1side servingCalories: 108kcalCarbohydrates: 6gProtein: 2gFat: 9gSodium: 176mgFiber: 3g
Video
Notes
Crisp texture: Dry the cabbage well before seasoning and serve promptly. The dressing softens the leaves as it sits.
Umami seasoning: Use a vegetarian kombu powder or vegetable bouillon powder. Product salt levels differ; check the label and reduce the added salt if needed. Dashi and bonito seasonings may contain fish, while chicken bouillon is not vegetarian.
Allergens: Contains sesame. Some bouillon powders may contain soy, wheat, celery or other allergens; check the package.
Nutrition: Approximate per side serving for one quarter of the recipe. Sodium varies with the salt crystal size and umami seasoning brand.
Cost: Illustrative US$1.50 for cabbage US$0.70, garlic US$0.05, sesame oil US$0.28, sesame seeds US$0.30, salt and vegetarian seasoning US$0.17. Excludes tax, delivery and energy.
Video: The Sidesmith demonstrates a no-cook Japanese-style cabbage toss using salt, sesame oil and garlic. Their video version rests the cabbage at least 10 minutes; this version is measured for a crisp texture and served promptly.
