Cabbage Salad Tossed in Shio Konbu
Cabbage Salad Tossed in Shio Konbu is a super quick dish to make. It is often served at Izakaya (Japanese-style taverns) in Japan, and perfect as a side dish and a salad. The umami from the shio konbu (salted dried kelp) takes the plain cabbage to the next level.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
- 200 g cabbage leaves ((note 1))
- 11/2 tbsp shio konbu ((salted dried kelp))
- 2 tsp sesame oil
- 2 tsp roasted white sesame seeds
Instructions
- 1
Cut the cabbage leaves into bite-size pieces (note 2).
- 2
Put the cabbage and the remaining ingredients into the bowl (note 3).
- 3
Mix well until all the cabbage pieces are coated in oil and the konbu pieces are evenly scattered. Ensure that the shio konbu and sesame seeds are not gathered at the bottom of the bowl.
- 4
Leave it for about 5-10 minutes (note 4) to let the cabbage absorb the flavours.