Easy Japanese Cabbage Salad

If you ask me, a good cabbage salad is one of the most underrated side dishes out there.

This Japanese-inspired slaw brings together crunchy shredded cabbage with a savory-sweet dressing that’s packed with umami. Toasted sesame seeds and nutty sesame oil give it that authentic flavor, while rice vinegar adds a nice tang.

The dressing comes together with soy sauce, grated garlic and ginger, plus a secret ingredient—a bit of vegetable stock cube—that really deepens the taste. A pinch of chili flakes adds just enough heat to keep things interesting.

It’s a refreshing side that pairs well with practically anything, and you can have it on the table in about 10 minutes.

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What Kind of Cabbage Should I Use?

For Japanese cabbage salad, green cabbage is your best bet and what you’ll find most commonly used in Japanese restaurants. You can also use napa cabbage if you want a slightly softer, more tender texture, though it won’t have quite the same satisfying crunch. The key is to slice your cabbage super thin – almost shaved – so it picks up the dressing nicely and is easy to eat. If you have a mandoline slicer, now’s the time to use it, but a sharp knife and a little patience will work just fine too.

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Options for Substitutions

This simple salad is easy to customize with what you have in your kitchen:

• Cabbage: Green cabbage is traditional, but purple cabbage works great too and adds a nice pop of color. You can also use a mix of both, or swap in napa cabbage for a softer texture.
• Rice vinegar: If you’re out of rice vinegar, use white wine vinegar or apple cider vinegar instead. Start with a bit less since they can be slightly stronger, then adjust to taste.
• Sesame oil: Regular sesame oil is key here for that nutty flavor, but if you don’t have it, you can use a neutral oil like vegetable or canola and add a few extra sesame seeds to boost the sesame taste.
• Soy sauce: Tamari works perfectly if you need a gluten-free option. You can also use coconut aminos for a soy-free version, though the flavor will be slightly sweeter and less salty.
• Vegetable stock cube: If you don’t have a stock cube, skip it and add a small pinch of salt instead. The soy sauce already brings plenty of savory flavor to the dressing.
• Sesame seeds: White or black sesame seeds both work fine – or use a mix for visual interest. Toasting them yourself in a dry pan for a few minutes will give you even better flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with Japanese cabbage salad is adding the dressing too early, which makes the cabbage wilt and lose its satisfying crunch – dress it right before serving for the best texture.

Another common error is skipping the toasting step for sesame seeds, but those extra 1-2 minutes in a dry skillet make a huge difference by bringing out their nutty flavor and adding a pleasant crunch to every bite.

When dissolving the vegetable stock cube, make sure to crush it completely and mix it thoroughly with the other dressing ingredients, or you’ll end up with salty chunks instead of an evenly flavored salad.

Finally, shred your cabbage as thinly as possible – thick chunks won’t absorb the dressing well and make the salad harder to eat.

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What to Serve With Japanese Cabbage Salad?

This cabbage salad is perfect alongside any Japanese-inspired main dish, especially grilled teriyaki chicken, salmon, or even some crispy tofu. I love serving it with a bowl of ramen or udon noodles since the crunchy texture is a nice contrast to the soft noodles. It also works great as a side for rice bowls topped with your protein of choice, or even alongside some gyoza or spring rolls for a complete meal. The sesame and soy flavors make it a natural fit with pretty much any Asian-style dinner you’re putting together.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can store it in an airtight container in the fridge for up to 2 days. The cabbage will soften a bit as it sits in the dressing, which some people actually prefer! If you want to keep it crunchier, store the dressing separately and toss it together right before serving.

Make Ahead: You can prep the dressing up to 3 days in advance and keep it in a jar in the fridge. Just give it a good shake before using since the oil and other ingredients might separate. Slice the cabbage and toast the sesame seeds ahead too, then toss everything together when you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 160-200
• Protein: 4-6 g
• Fat: 10-13 g
• Carbohydrates: 13-17 g

Ingredients

For the salad:

• 4 cups cabbage (very thinly shredded like a slaw)
• 2 tbsp sesame seeds (toasted until golden for a nutty aroma)
• 1 pinch chilli flakes

For the dressing:

• 1.5 tbsp soy sauce (I use Kikkoman Less Sodium)
• 3 tsp rice vinegar (adds a sharp, clean acidity)
• 3 tsp sesame oil (I prefer Kadoya for its intense fragrance)
• 1 tsp sugar
• 1 garlic clove (finely grated into a paste)
• 0.33 vegetable stock cube (crumbled finely to dissolve easily)
• 0.5 tsp fresh ginger (finely grated)

Step 1: Prepare the Mise en Place

• 4 cups cabbage
• 1 garlic clove
• 0.5 tsp fresh ginger
• 0.33 vegetable stock cube

Shred the cabbage very thinly (like a slaw) and place it in a large mixing bowl.

Finely grate the garlic clove into a paste and grate the fresh ginger.

Crumble the vegetable stock cube finely so it will dissolve easily into the dressing.

Having everything prepped and ready will make assembling the salad quick and efficient.

Step 2: Toast the Sesame Seeds

• 2 tbsp sesame seeds

Heat a dry skillet over medium heat and add the sesame seeds.

Toast for 1-2 minutes, stirring frequently, until they turn golden and become fragrant with a nutty aroma.

Watch them closely—they can burn quickly.

Transfer to a small plate to cool slightly.

I find that toasting the sesame seeds brings out their deep, rich flavor in a way that raw seeds simply can’t match, and it’s worth the extra minute.

Step 3: Build the Dressing

• 1.5 tbsp soy sauce
• 3 tsp rice vinegar
• 3 tsp sesame oil
• 1 tsp sugar
• garlic paste from Step 1
• ginger from Step 1
• crumbled stock cube from Step 1

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated garlic paste, and crumbled stock cube.

Stir until the sugar and stock cube dissolve completely, creating a smooth, well-emulsified dressing.

The acid from the vinegar and umami from the soy sauce and stock cube will form the flavor backbone of this salad.

Step 4: Combine and Season the Salad

• shredded cabbage from Step 1
• dressing from Step 3
• toasted sesame seeds from Step 2
• 1 pinch chilli flakes

Pour the dressing from Step 3 over the shredded cabbage in the bowl and toss well to coat every strand evenly.

Add the toasted sesame seeds from Step 2 and the chilli flakes, then toss again gently to combine.

Let the salad sit for 1-2 minutes so the cabbage can slightly soften and absorb the flavors of the dressing.

Step 5: Serve

Transfer the salad to serving dishes and serve immediately while it still has a slight crunch.

This Japanese-style cabbage salad is best enjoyed fresh, though any leftovers can be stored in the refrigerator for up to one day.

Easy Japanese Cabbage Salad

Delicious Easy Japanese Cabbage Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings 4 servings

Calories 180 kcal

Ingredients

  

For the salad::

• 4 cups cabbage (very thinly shredded like a slaw)
• 2 tbsp sesame seeds (toasted until golden for a nutty aroma)
• 1 pinch chilli flakes

For the dressing::

• 1.5 tbsp soy sauce (I use Kikkoman Less Sodium)
• 3 tsp rice vinegar (adds a sharp, clean acidity)
• 3 tsp sesame oil (I prefer Kadoya for its intense fragrance)
• 1 tsp sugar
• 1 garlic clove (finely grated into a paste)
• 0.33 vegetable stock cube (crumbled finely to dissolve easily)
• 0.5 tsp fresh ginger (finely grated)

Instructions

 

• Shred the cabbage very thinly (like a slaw) and place it in a large mixing bowl. Finely grate the garlic clove into a paste and grate the fresh ginger. Crumble the vegetable stock cube finely so it will dissolve easily into the dressing. Having everything prepped and ready will make assembling the salad quick and efficient.
• Heat a dry skillet over medium heat and add the sesame seeds. Toast for 1-2 minutes, stirring frequently, until they turn golden and become fragrant with a nutty aroma. Watch them closely—they can burn quickly. Transfer to a small plate to cool slightly. I find that toasting the sesame seeds brings out their deep, rich flavor in a way that raw seeds simply can't match, and it's worth the extra minute.
• In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated garlic paste, and crumbled stock cube. Stir until the sugar and stock cube dissolve completely, creating a smooth, well-emulsified dressing. The acid from the vinegar and umami from the soy sauce and stock cube will form the flavor backbone of this salad.
• Pour the dressing from Step 3 over the shredded cabbage in the bowl and toss well to coat every strand evenly. Add the toasted sesame seeds from Step 2 and the chilli flakes, then toss again gently to combine. Let the salad sit for 1-2 minutes so the cabbage can slightly soften and absorb the flavors of the dressing.
• Transfer the salad to serving dishes and serve immediately while it still has a slight crunch. This Japanese-style cabbage salad is best enjoyed fresh, though any leftovers can be stored in the refrigerator for up to one day.