Description
Yamitsuki Cabbage is a refreshing and crunchy Japanese-style slaw featuring finely shredded green cabbage, grated carrots, and green onions tossed in a creamy, tangy dressing made with mayonnaise, rice vinegar, soy sauce, and toasted sesame oil. This easy-to-make side dish is perfect for serving cold alongside grilled meats, tacos, or as a standalone salad that combines vibrant flavors and textures in every bite.
Ingredients
Scale
Vegetables
- 2 cups finely shredded green cabbage
- 1 cup grated carrots
- 1/4 cup chopped green onions
Dressing
- 1/4 cup creamy mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
Optional Garnish
- 1 tablespoon sesame seeds
Instructions
- Prepare Vegetables: In a large mixing bowl, combine the finely shredded green cabbage, grated carrots, and chopped green onions, ensuring they are evenly mixed for consistent flavor distribution.
- Make the Dressing: In a separate bowl, whisk together the creamy mayonnaise, rice vinegar, soy sauce, toasted sesame oil, granulated sugar, garlic powder, and freshly ground black pepper until the mixture is smooth and creamy.
- Toss Vegetables with Dressing: Drizzle the prepared dressing over the vegetable mixture. Use tongs or salad utensils to toss thoroughly until all the vegetables are well coated with the dressing.
- Add Sesame Seeds: If using, sprinkle the sesame seeds on top of the salad and gently fold them in to distribute evenly without crushing them.
- Chill to Develop Flavors: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling step allows the flavors to meld and the slaw to become crisp and refreshing.
- Serve: Serve the Yamitsuki Cabbage cold as a crunchy side dish or a flavorful topping for grilled meats or tacos.
Notes
- For best results, shred the cabbage finely using a sharp knife or mandoline.
- You can adjust the amount of soy sauce or sesame oil based on your taste preference.
- The salad keeps well covered in the refrigerator for up to 2 days, but is freshest on the day of preparation.
- Adding toasted sesame seeds enhances texture and adds a nutty flavor but can be omitted for allergies.
- This slaw pairs wonderfully with grilled dishes or as a crunchy taco topping.
