This Japanese cabbage salad is crunchy, tangy, nutty, and perfect as a side dish with everything from salmon to fried rice. So simple, so good.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Cabbage Dishes
This Japanese cabbage salad is one of those low-effort, high-reward sides that shows up at my dinner table a lot. It’s all about balance — crisp green cabbage, a nutty soy-sesame dressing, a hint of garlic, and toasted sesame seeds that bring it all together.
The flavors are inspired by the light salads you often find alongside teriyaki or donburi in Japanese cafes. It’s crunchy, a little savory, a little sweet, and totally refreshing. It takes just 10 minutes to throw together and works with pretty much any protein you’ve got going (great with teriyaki salmon bowls). I usually prep the cabbage and dressing ahead of time so I can toss it right before serving — total weeknight win.
👩🍳 You might also like: Japanese cabbage with soy and mirin, quick pickled Korean carrot, or my sautéed Napa cabbage. More Cabbage recipe ideas and napa cabbage recipes here.
What You’ll Need
Here is what you’ll need for this Japanese cabbage salad recipe. Find the full measurements in the recipe card below.
- Green cabbage – Finely shredded for that classic crunch. Feel free to use red or Napa.
- Toasted sesame seeds – Nutty and golden, these are key. Toast them fresh if you can!
For the dressing:
- Soy sauce (Japanese-style) – Salty and umami-rich.
- Rice vinegar – Adds that classic zing.
- Sesame oil – Toasted is best! So fragrant.
- Sugar – Just a touch for balance.
- Garlic – Freshly minced or grated for a nice little kick.
- Vegetable stock cube + hot water – A secret hack for adding extra umami. Traditional recipes often call for dashi stock powder but veggie stock or chicken stock powder will also work.
- Optional: Chilli flakes for heat, or sliced chives/green onions for garnish.
How To Make Japanese Cabbage Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this cabbage salad.
- Finely shred the cabbage using a knife or mandoline.
- Toast sesame seeds in a dry pan until golden and fragrant (1–2 minutes).
- Whisk all dressing ingredients together in a bowl.
- Right before serving, pour dressing over cabbage, toss well, and top with sesame seeds.
Watch The Video
Recipe Tips
- Make ahead: Shred the cabbage up to 3 days ahead and store it undressed in the fridge. Dressing can be made and kept for a week.
- Toasting tip: Toast sesame seeds fresh for better flavor. They can burn fast, so don’t walk away!
- Swaps: Use pre-shredded coleslaw mix in a pinch. Add thinly sliced cucumber or radish for a twist. A little green onion also works well.
- Spice it up: A pinch of chilli flakes or a drizzle of chilli oil = yes.
- Bulk it out: Add shredded carrot, blanched edamame, or even a handful of crispy noodles.
- Storage tips: Dressed salad is best fresh, but leftovers keep okay for 1 day. Undressed, it stays crisp in the fridge for 2–3 days.
Serving Suggestions
Serve this salad with paleo teriyaki salmon, grilled chicken tenders, miso-glazed tofu, or my crispy tofu bowls, or even gyoza. It’s a lovely contrast to anything rich or saucy — I especially love it next to rice bowls (check out my chicken rice bowls), noodle stir-fries (such as my shrimp lo mein or sweet potato glass noodle stir-fry), or my Korean pulled pork.
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Video
Ingredients
For the salad:
- 3 packed cups shredded green cabbage about ¼ large head
- 1½ tablespoons toasted sesame seeds
For the dressing:
- 1 tablespoon soy sauce Japanese-style like Kikkoman
- 2 teaspoons rice vinegar
- 3 teaspoons sesame oil
- 1 teaspoon sugar
- 1 garlic clove minced or grated
- ⅓ vegetable stock cube dissolved in 1 tablespoon hot water
- Optional: pinch of chilli flakes chopped chives or green onions for garnish
Instructions
- Prep cabbage: Finely shred the cabbage and place in a large bowl.
- Toast sesame seeds: In a dry skillet, toast sesame seeds over medium heat for 1–2 minutes until golden and nutty. Set aside.
- Make dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, and dissolved stock cube.
- Dress and toss: Right before serving, pour the dressing over the cabbage. Add toasted sesame seeds and toss well to coat.
- Serve: Garnish with chilli flakes or chives if using. Serve immediately.
Notes
- Can I use red cabbage? Sure! It’s a bit tougher, so slice it thinner and maybe dress it a bit earlier.
- What’s a good soy sauce substitute? Tamari works if you need it gluten-free. Coconut aminos are milder and slightly sweeter.
- What if I don’t have a stock cube? You can skip it — the salad will still be delicious, just a little lighter in flavor.
- Can I double this? Yes! This is super easy to scale for meal prep or a crowd — just don’t dress it until you’re ready to serve.
- Make ahead: Shred the cabbage up to 3 days ahead and store it undressed in the fridge. Dressing can be made and kept for a week.
- Toasting tip: Toast sesame seeds fresh for better flavor. They can burn fast, so don’t walk away!
- Swaps: Use pre-shredded coleslaw mix in a pinch. Add thinly sliced cucumber or radish for a twist. A little green onion also works well.
- Spice it up: A pinch of chilli flakes or a drizzle of chilli oil = yes.
- Bulk it out: Add shredded carrot, blanched edamame, or even a handful of crispy noodles.
- Storage tips: Dressed salad is best fresh, but leftovers keep okay for 1 day. Undressed, it stays crisp in the fridge for 2–3 days.
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