Name: Izakaya-Style Salted Cabbage
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1/2 head green cabbage; 1 tsp sea salt (to taste); 1 1/2 tbsp toasted sesame oil; 1/2 tsp soy sauce; 1/2 tsp rice vinegar; 1 clove garlic, grated or minced; 1/2 tsp sesame seeds; Optional: pinch of MSG or a few drops of yuzu juice for added umami

A light, crunchy, and umami-packed side dish, this Izakaya-Style Salted Cabbage brings the nostalgic flavors of a Japanese gastropub straight to my table. It’s incredibly simple to prepare and refreshingly addictive, making it the perfect low-effort snack, starter, or side dish for just about any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 head green cabbage

1 tsp sea salt (to taste)

1 1/2 tbsp toasted sesame oil

1/2 tsp soy sauce

1/2 tsp rice vinegar

1 clove garlic, grated or minced

1/2 tsp sesame seeds

Optional: pinch of MSG or a few drops of yuzu juice for added umami

Directions

I start by chopping the cabbage into bite-sized pieces, then rinse them thoroughly under cold water. I drain and pat them completely dry with paper towels.

In a large mixing bowl, I sprinkle sea salt over the cabbage and gently massage it in for 1–2 minutes to soften the leaves.

I then add toasted sesame oil, soy sauce, rice vinegar, and garlic, tossing the mixture well so everything is evenly coated.

I sprinkle sesame seeds over the cabbage and mix it again for even distribution.

For best flavor, I let the cabbage rest in the fridge for 10–15 minutes before serving.

I serve it chilled or at room temperature, depending on my mood or the rest of the meal.

Servings and timing

Servings: 2

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 85 kcal per serving

Variations

I sometimes swap the soy sauce for tamari to keep it gluten-free.

For a citrusy kick, I add a few drops of yuzu juice or a splash of lemon.

If I want it spicier, a touch of chili oil or shichimi togarashi does the trick.

A pinch of MSG gives it that authentic umami boost found in restaurant versions.

I also enjoy adding thinly sliced scallions or shredded carrots for extra crunch and color.

Storage/Reheating

This cabbage dish stores well in an airtight container in the fridge for up to 3 days. I find the flavor gets even better after a few hours as it continues to marinate. Since it’s served cold or at room temperature, there’s no need to reheat—it’s grab-and-go friendly.

FAQs

What is izakaya-style cabbage?

Izakaya-style cabbage is a simple appetizer often served in Japanese pubs (izakayas). It’s usually made with raw or lightly salted cabbage dressed in sesame oil, salt, and other umami-rich seasonings.

Can I make this ahead of time?

Absolutely. I often prepare it a few hours in advance or even the night before. The flavors meld beautifully as it sits in the fridge.

Do I need to cook the cabbage?

No cooking is required. I massage the raw cabbage with salt to soften it, then mix in the flavorful seasonings.

Can I use red cabbage instead?

I can, but the texture and flavor will be slightly different. Green cabbage is more traditional for this recipe and softens better without cooking.

Is this recipe vegan and gluten-free?

It’s naturally vegan. To make it gluten-free, I simply replace soy sauce with tamari or coconut aminos.

Conclusion

This Izakaya-Style Salted Cabbage is a staple I keep coming back to. With just a few ingredients and minimal prep, I get a flavorful, healthy, and satisfying dish that pairs well with nearly anything. Whether I’m making a quick lunch, prepping sides for dinner, or just craving a light snack, this simple cabbage dish is always a hit.

📖 Recipe: