In Japanese Yamisuki means “addictive” which is an interesting descriptor for a very humble cabbage salad. The salad is often served with very rich food to refresh the palate.
Yamitsuki (Japanese Cabbage Salad)
Try to find flat or Taiwanese cabbage, if not use Napa like we do. Napa cabbage is also called Sui (Suey) Choy cabbage.
Toasted Sesame Seed Oil is nuttier in flavour and has a much lower smoke point than untoasted. Use it in salads or as a finishing oil. Don’t use it to cook with and its best stored in the refrigerator.
Very low in Carbs, two of us usually share this salad.
Ingredients
- 275 gr Napa cabbage, about half the head 2 CHO
- 1 TBSP Crystal Diamond Salt 0 CHO
- 2 TBSP toasted sesame oil 0 CHO
- 1 clove garlic 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 1 TBSP untoasted sesame seeds 0 CHO
TOTAL CHO 2 CHO
- 2 SERVINGS = 1 CHO/SERVING
- 3 SERVINGS = .66 CHO/SERVING
Instructions
- strips. Rinse in a salad spinner and spread out on a towel. Although the cabbage does not have to be dry, you don’t want it wet.
- Place cabbage in a medium bowl and sprinkle with Crystal Diamond salt. Toss the cabbage and salt until incorporated.
- Let rest with the salt for 10 minutes.
- Before rinsing all of the cabbage, test one piece. Rinse under cold water and if it tastes of salt, rinse them all again in the salad spinner. Again, spread out on a towel.
- If the piece doesn’t taste like it absorbed any salt let it rest for another 5 – 10 minutes before rinsing.
- The cabbage will start to wilt but won’t lose all of its crunch.
- While the cabbage is resting, make the dressing.
- Grate the garlic clove and stir it with the toasted sesame oil, salt and pepper until a paste is formed.
- When ready toss the dressing and cabbage. Sprinkle with sesame seeds and serve.
- This salad is best eaten the day it is made.
