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 as well as a salad. The umami from the shio konbu (salted dried kelp) converts the plain cabbage into a delicious and tasty vegetable. The saltiness from the konbu and the subtle sweetness of the cabbage go so swell together.
I introduced shio konbu in my post, Sautéed Potato with Shio Konbu. Shio konbu is packed with umami. Combined with a good amount of salt coating the kelp strips, shio konbu is a great ingredient to mix with fresh vegetables.
Cabbage is not only vegetables you can use. You can also use sliced cucumbers, chopped Chinese cabbage, etc. Shio konbu is also great for sautéed vegetable strips to add flavour to it. Try sautéed capcicum with shio konbu.
Cabbage Salad Tossed in Shio Konbu is so easy to make. It is almost embarrassing that today’s post is really short!
What’s in My Cabbage Salad Tossed in Shio Konbu
You only need 3 or 4 ingredients for this dish, because shio konbu contains seasonings that are required to dress cabbage pieces.
- Cabbage leaves
- Shio konbu
- Sesame oil
- Roasted white sesame seeds (optional)
I find that plain cabbage works better than savoy cabbage. Due to the crinkled leaves of savoy cabbage, the other ingredients tend to get stuck in the small cavities, rather than coat all around the cabbage pieces.
White sesame seeds are optional, but they add a different texture to the dish.
I did not use it today, but if you like you can add a few drops of rāyu (chilli oil) to make it a bit spicy.
How to make Cabbage Salad Tossed in Shio Konbu
Today’s dish is so quick to make that you only need to follow 3 steps.
- Cut cabbage leaves into bite-size pieces.
- Put all the ingredients in a bowl and toss.
- Leave for 5-10 minutes to let the cabbage absorb the flavours.
If you are in a hurry, you can serve it immediately after tossing the ingredients. Then it literally only takes 5 minutes to make!
You can keep Cabbage Salad Tossed in Shio Konbu for a day or two in the fridge, but the cabbage pieces start wilting and you might lose the crunchy texture of the cabbage. It’s still very tasty, though.
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.
- 200g/7.1oz cabbage leaves (note 1)
- 1½ tbsp shio konbu (salted dried kelp)
- 2 tsp sesame oil
- 2 tsp roasted white sesame seeds
Cut the cabbage leaves into bite-size pieces (note 2).
Put the cabbage and the remaining ingredients into the bowl (note 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.
Leave it for about 5-10 minutes (note 4) to let the cabbage absorb the flavours.
1. I used plain cabbage, not savoy cabbage because plain cabbage gives you a better crunch and the cabbage pieces do not wilt and become limp as easily.
I removed the thick vein of the cabbage leaves, because it is not suited for today's dish.
2. I cut each leaf into about 3cm/1⅛" wide strips, then cut the strips into about 2cm/¾" wide pieces. To make the shape of each cabbage random, I made a cut perpendicular to the first cut for a few strips and at an angle or other strips.
3. Instead of using a bowl, you can put all ingredients in a plastic bag, seal the bag with a sufficient amount of air inside, then shake well. But I find that mixing the ingredients in a bowl gives you more control.
4. It is still tasty even if you eat it immediately after mixing the ingredients. It is assumed that standard shio konbu (not salt reduced) is used.
5. Nutrition per serving as a side.
serving: 57g calories: 43kcal fat: 2.9g (4%) saturated fat: 0.4g (2%) trans fat: 0g polyunsaturated fat: 1.2g monounsaturated fat: 1.1g cholesterol: 0mg (0%%) sodium: 187mg (8%) potassium: 136mg (4%) carbohydrates: 4.1g (1%) dietary fibre: 1.7g (7%) sugar: 1.6g protein: 1.3g vitamin a: 5% vitamin c: 31% calcium: 3% iron: 3%