Yamitsuki (Addictive Cabbage)
25 min4 to 6 servings
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 | ||||
| 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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