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.