Yamitsuki (Addictive Cabbage)

By Ligaya Mishan · cooking.nytimes.com

4 to 6 servings

25 min

Wilted Napa cabbage salad with garlicky sesame dressing, crunched with salt then rinsed and tossed.

prepPeel away damaged outer leaves from cabbage
prepTrim brown or oxidized bits
prepHalve cabbage through core and remove white heart
1 pound / 450 g Taiwanese flathead or Napa cabbage (about ½ cabbage), cut into rough 1¼-inch squares	Crunch cabbage with salt, rest 10 min	Rinse and drain cabbage	Toss cabbage with dressing	Sprinkle with sesame seeds, toss to coat
3 tablespoons kosher salt (such as Diamond Crystal), divided
2 medium garlic cloves, finely grated into a paste	Whisk garlic, sesame oil, salt & pepper
2 tablespoons toasted sesame oil
⅛ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon untoasted sesame seeds

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