Easy Yamitsuki Cabbage - Japanese Addictive Cabbage Salad

Ingredients

• 1/2 head medium cabbage (about 330g)
• 1/2 tsp kosher salt
• 1/2 tsp chicken bouillon (or mushroom bouillon for vegan)
• 2 tbsp roasted white sesame seeds
• 2 tbsp roasted sesame oil
• 1-2 cloves garlic, finely minced or grated

Instructions

1. Prep Cabbage: Cut cabbage in half, remove core and discard. Cut cabbage into 1-inch cubes and thoroughly wash and dry.
2. Prep Sesame Seeds: In a mortar and pestle, grind the toasted sesame seeds. Tip: leave some seeds ungrounded for variety of texture.
3. Prep Garlic and Oil: Crush garlic using a garlic press, or finely mince or grate. Add garlic to a small bowl with sesame oil.
4. Assemble: Add cabbage to a large container with a lid. Add salt and chicken (or mushroom) bouillon. Hand massage into cabbage or close lid and shake aggressively to evenly distribute the seasonings.
5. Add garlic and sesame oil mixture to the container. Top with sesame seeds. Close lid and shake aggressively to evenly distribute the added seasonings.
6. Serve immediately and enjoy! Optional: garnish with additional sesame seeds.
7. Storage: Transfer any leftovers into an airtight container and store in the fridge for up to 2-3 days.